Patricia G. Ducray

town: Maurice
Joined 15 November 2013

  1. Cuisine
    Lemon Chicken Rice Skillet
    4 boneless skinless chicken breast halves (or boneless chicken thighs)
    salt and pepper to taste
    1 tsp garlic powder
    1 tsp dried parsley
    2 tbsp butter
    1 cup uncooked white rice, I use Jasmine
    2 1/4 cup chicken stock
    1 tsp lemon zest + 3 tbsp lemon juice (from one lemon)
    1 tsp dried parsley
    1 whole lemon, cut into slices for garnish
    Heat a large skillet (with lid) over medium-high heat. Season chicken with salt, pepper, garlic powder and parsley.
    Add the butter to the skillet and cook chicken in hot butter until browned, but not cooked all the way through (about 2 minutes per side). Remove chicken from skillet to a plate nearby.
    Add the rice, chicken stock, lemon zest, lemon juice and parsley to the skillet over medium heat and use a wooden spoon to scrape the browned bits from the pan. Let rice come to a small boil, then reduce heat to a simmer. Place the chicken on top of the rice mixture, cover with lid and let cook an additional 20 to 25 minutes or until rice is tender and liquid is absorbed.
    Garnish the chicken with lemon slices and extra parsley if desired. Enjoy right away!

    Date April 28, 2018
  2. Cuisine
    Broccoli Cheese Stuffed Chicken Breast
    Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection.
    3 large chicken breasts
    salt & pepper
    1 1/2 tsp garlic powder, divided
    1/4 tsp paprika
    1 cup finely chopped broccoli florets
    1/2 cup finely diced red bell pepper
    1 cup mild cheddar cheese
    1 tbsp mayo
    2 tbsp olive oil
    Preheat oven to 425 degrees F.
    Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
    For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
    Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

    Date April 28, 2018
  3. Cuisine
    Beef and Rice with Veggies
    Browned beef mince cooked with seasoned rice and plenty of veggies. Flavoured so well, it doesn't require any toppings - just serve it straight. A complete meal made in one pot! This dish is not spicy - the cayenne pepper just adds a touch of warmth, not spiciness. Recipe VIDEO below.
    2 tbsp olive oil
    1 red onion (or brown, yellow or white) , diced
    1 red capsicum / bell pepper (large) , diced
    2 garlic cloves , minced
    500 g / 1 lb lean beef mince (ground beef)
    2 1/2 tbsp tomato paste
    1 1/4 tsp salt
    1/2 tsp EACH cumin, black pepper
    1 tsp each onion powder, dried oregano (or other herb of choice)
    1/4 tsp cayenne pepper (optional)
    1 dried bay leaf
    1 1/4 cups / 225g long grain white rice (uncooked) (Note 1)
    2 cups / 500 ml beef broth
    2 cups / 300g diced frozen veggies (I used corn, pea, carrot mix) (Note 2)
    2 large handfuls baby spinach (~ 90g/3 oz), or other leafy greens (Note 3)
    Heat oil in large pot over high heat. Add onion, capsicum and garlic. Cook for 1 minute.

    Add beef, cook until brown, breaking it up as you go.
    Add tomato paste, salt, pepper, onion powder, oregano, cumin and cayenne pepper. Cook for 1 minute.

    Turn heat down to medium. Add rice and beef broth, mix well. Add frozen veggies and bay leaf, then stir.

    Place lid on, lower heat to medium low so it's simmering gently. Cook for 12 - 15 minutes (might even take longer) until all liquid is absorbed (tilt pot to check). The rice should be just cooked, but will be wet.

    Remove from heat. Quickly toss spinach on top of the rice and put the lid back on. Leave to rest for 10 minutes.

    Fluff rice and mix through wilted spinach with a fork. Adjust salt if desired. Serve!

    Recipe Notes
    1. RICE - This recipe is best made with white long grain rice because it's less sticky than short and medium grain. Medium grain is the next best sub, then short grain or sushi rice though the rice at the end is a bit stickier rather than fluffy like you see in the video (still nice, just less pilaf-like). Basmati and jasmine will also work but will take about 5 minutes longer to cook. I don't recommend making this with brown rice as it takes around 40 minutes on the stove and by this time the vegetables will be mush. This recipe is not suitable for risotto or paella rice. Not yet tested with quinoa or other rice subs!

    2. IMPORTANT: You can sub the frozen with more chopped fresh veggies. But if you opt to use fresh instead of frozen veggies, add 1/4 cup of water to the rice. This is because frozen veggies leech water as they cook and this is factored into the liquid to rice ratio in this recipe.

    3. LEAFY GREENS: This can be substituted with any leafy greens that wilts quite easily. It will even work with torn kale (remove from the stems). Another idea is using the leafy part of Asian greens. Roughly chop it then use per recipe. Asian greens don't taste "Asiany"!

    4. RICE FIRMNESS: This recipe makes al dente fluffy rice (ie tender and fluffy, not super soft rice that is kind of mushy on the outside). If you like your rice softer, add 1/4 cup of water to the rice. To adjust rice softness, when the liquid is absorbed but before adding spinach, taste the rice. If you want it softer, drizzle 1/4 cup of hot water over the surface and leave it on the stove for another 3 minutes. The proceed with recipe.

    5. Nutrition per serving, assuming 5 servings. (I know the sodium / salt looks high, and it is. This is a big pot of food and beef needs salt to bring out the flavour. If you need / want to reduce it, use reduced salt broth).

    Date April 26, 2018
  4. Cuisine
    Lemon Butter Sauce for Fish
    A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden colour. Recipe VIDEO below (helpful for pre-post browned butter).
    Lemon Butter Sauce:
    60 g / 4 tbsp unsalted butter , cut into pieces
    1 tbsp fresh lemon juice
    Salt and finely ground pepper
    Crispy Pan Fried Fish:
    2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
    Salt and pepper
    2 tbsp white flour
    2 tbsp oil (I use canola)
    Lemon wedges
    Finely chopped parsley, optional
    Lemon Butter Sauce (see video):
    Place the butter in a light coloured saucepan or small skillet over medium heat.
    Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)

    Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.

    Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.

    Crispy Pan Fried Fish:
    Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
    Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).

    Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

    Recipe Notes
    1. I like using this sauce for thin fillets because I find you get the best sauce to flesh coverage, and also because thin fillets tend to mean less fish (the sea bream in the photos are only around 120g/4oz each) so you're not having to pour over loads of Sauce (it is quite rich). I also love how the edges of thin fish fillets go nice and crispy!

    Having said that though, this sauce is suitable for almost any white fish fillet, but I'd avoid rich, oily fish like salmon and mackerel.

    FROZEN FISH is also fine - thaw thoroughly and pat very well with paper towels to remove excess water.

    2. BROWNING BUTTER: At first, it will spit a bit (water in butter cooking out), then it will bubble, then it will foam. Little brown bits will start appearing on the base of the pan - THEN you will smell the nuttiness. Smell is the most important sign - when it smells amazing, take it right off!

    3. Storing Brown Butter: You'll only need around 1 tbsp of Sauce per serving - it's very rich - but this recipe makes slightly more because it's hard to make a smaller quantity. Use leftovers to jazz up vegetables, mashed potato, or even spread on toast! Refrigerate and use within 1 week, or freeze. To use as Sauce, microwave in 10 second increments.

    4. GENERAL NOTE: If you're an experienced cook, you can try your hand at making the sauce in the pan after cooking the fish. First wipe it clean (yes you lose pan flavour, but it's nice to have a "clean" looking sauce), lower heat then make the sauce once the pan has cooled. I personally find it easier to make the Sauce first in a smaller pan - easier to control colour change. Also I like using my black non stick pan for the fish and you can't see the colour of the butter in dark coloured pans.

    5. Nutrition per serving, assuming 1 tbsp of Sauce (it's a rich sauce, you don't need much) and assuming 1/2 tbsp of oil is discarded after cooking the fish (my estimation by scraping out remaining oil). The fish weight seems small but it looks larger on the plate because I used a thin fillet (bream).

    Date April 26, 2018
  5. Cuisine
    Chocolate Craving Cake
    1 c all-purpose flour
    1 c granulated sugar
    1/2 c unsweetened cocoa powder
    3/4 tsp. baking powder
    3/4 tsp. baking soda
    1/2 tsp. coarse salt
    1 large egg
    1/2 c whole milk
    1/4 c vegetable oil
    2 tsp. McCormick vanilla extract
    1/2 c boiling water (you can use coffee here)
    1 c milk chocolate chips
    1/2 c sour cream
    1 tsp. McCormick vanilla extract
    Preheat oven to 350 degrees F. Line an 8x8-inch glass or ceramic baking dish with parchment paper and spray sides and bottom. If using a metal baking pan, heat oven to 325.
    Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in bowl of stand mixer.
    Add in egg, milk, oil, and vanilla and mix on low until incorporated. When mixed in increase speed to medium and mix for 2 minutes.
    Add in boiling water and gently stir- batter will be very thin.
    Pour batter into prepared dish. Bake for 35-40 minutes, or until an inserted toothpick is removed clean.
    Cool for 10 minutes in pan, then continue cooling on a rack until room temperature.
    While cake is cooling, make the frosting.
    In a medium microwave-safe bowl, heat the chocolate chips in the microwave at 50% power in 30-second increments, stirring after each heating, until they are fully melted.
    Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffier.
    Spread over cooled cake.

    Date April 25, 2018
  6. Cuisine
    Chicken Shawarma (Middle Eastern)
    Prep Time
    10 mins
    Cook Time
    10 mins
    This Middle Eastern chicken is incredibly aromatic. The marinade is very quick to prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking. It is best cooked on the outdoor grill / BBQ because the char grilled flavour enhances the flavour but it is still really delicious cooked on the stove. Serve with a simple salad and flatbread laid out on a large platter and let your guests make their own wraps.
    Servings: 4 - 6
    2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)
    1 large garlic clove , minced (or 2 small cloves)
    1 tbsp ground coriander
    1 tbsp ground cumin
    1 tbsp ground cardamon
    1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
    2 tsp smoked paprika
    2 tsp salt
    Black pepper
    2 tbsp lemon juice
    3 tbsp olive oil
    Yoghurt Sauce
    1 cup Greek yoghurt
    1 clove garlic , crushed
    1 tsp cumin
    Squeeze of lemon juice
    Salt and pepper
    To Serve
    6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
    Sliced lettuce (cos or iceberg)
    Tomato slices
    Combine the marinade ingredients in a large ziplock bag (or bowl).
    Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
    Marinate overnight or up to 24 hours.
    Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
    Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
    Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
    Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
    To Serve
    Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
    To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
    Recipe Notes
    1. MAKE AHEAD: Pop the marinade and chicken in a ziplock bag and freeze straight away. Then as it defrosts, it will marinate!
    This also works well made ahead, which I recently did when I made this for 50 people as part of a multi-course meal. I grilled it in the morning and cut it up. Then prior to serving it was just heated up in the microwave. Toss it with the juices pooled at the bottom of the dish and no one will guess it was cooked earlier in the day!
    2. If using large Lebanese bread as pictured (diameter is almost 30cm/1 foot), you need around 300g/10oz of chicken per person (raw) to fully fill them out without tucking the ends in. 200 - 250g/7 - 8oz per person seems to be enough on average, but I always end up providing more!
    3. Chicken - I use 6 pieces approx 5oz/150g each.
    Chicken breast: I feel strongly that this is best made with thigh because it's got more fat so you get beautiful caramelisation. But it's still super tasty made with chicken breast. The best way is to cut them in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5" each. If needed, pound lightly. Marinate per recipe. Then cook on a high heat (not medium high per recipe) for just 2 minutes on each side until golden. They will be juicy and beautiful inside!
    4. BAKING: Cooking on a BBQ or stove is best to get the caramelisation. Baking doesn't yield quite the same flavour - but still very good! Bake at 425F/220C for 20 - 25 minutes until a browned.

    Date April 24, 2018
  7. Cuisine
    Middle Eastern Rice (Mejadra)
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
    Mejadra is a fragrant Middle Eastern rice pilaf with crunchy fried onion throughout it.
    Servings: 4
    2 tbsp olive oil
    2 tsp cumin seeds (or 1 tsp ground cumin)
    1 1/2 tbsp coriander seeds (or 1 1/2 tsp ground coriander)
    1 cup basmati rice (or long grain)
    1 1/4 cup / 315 ml water (see notes)
    400g / 14 oz canned brown lentils, drained (1 can) , drained
    1/2 tsp ground turmeric
    1 1/2 tsp ground cinnamon
    1 tsp sugar
    1 tsp salt
    Black pepper
    Crispy Fried Onions (Note 2)
    3 large or 4 small onions , very finely sliced
    1 cup / 250 ml vegetable or sunflower oil
    Crispy Onions
    Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
    Repeat with remaining onions, in two batches.
    Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
    Cook for a couple of minutes until the spices are fragrant.
    Add the rice and stir to coat with the oil and spices.
    Add the water and lentils.
    While it comes to boil, add all the other spices, salt and pepper.
    When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
    Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
    Fluff rice with a fork and adjust the seasoning with more salt if you wish.
    Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.

    Date April 24, 2018
  8. Cuisine
    Boulettes de boeuf Général Tso
    Accompagnez-les de riz au jasmin ou de vermicelles de riz.
    Temps de préparation : 15 minutes
    1 livre (454 grammes) de bœuf haché
    ½ tasse (45 grammes) de chapelure de type Panko
    4 oignons verts finement tranchés, divisés
    1 œuf
    2 gousses d’ail, émincées
    1 cuillère à thé (5 ml) de gingembre émincé
    1 cuillère à thé (5 ml) d’huile de sésame
    Une pincée de chili broyé
    ¼ tasse (32 grammes) de fécule de maïs
    Huile végétale pour la friture
    ½ tasse (125 ml) de bouillon de poulet
    ¼ tasse (65 ml) de sauce soja
    2 cuillères à table (30 ml) de vinaigre de cidre
    2 cuillères à table (30 ml) de sauce hoisin
    1 cuillère à table (15 ml) de miel
    2 cuillères à thé (10 ml) de graines de sésame
    Dans un grand bol, mélanger le bœuf haché, la chapelure, 2 oignons verts tranchés, l’œuf, l’ail, le gingembre, le chili et l’huile de sésame.
    Faire des petites boulettes, environ une cuillère à bouche, avec le mélange.
    Mélanger les boulettes dans la fécule de maïs.
    Dans une grande poêle à feu moyen-élevé dans environ ½ pouce (1,5 cm) d’huile végétale. Y plonger les boulettes de viande et les saisir de tous les côtés, environ 3 minutes par côté. Retirer de la poêle et drainer le gras.
    Dans la poêle, à feu moyen, combiner le bouillon de poulet, la sauce soja, le vinaigre de cidre, la sauce hoisin et le miel. Fouetter pour bien mélanger et ajouter les boulettes de viande. Laisser mijoter les boulettes de viande et cuire pendant 6 à 8 minutes, ou jusqu’à ce que les boulettes soient bien cuites.
    Retirer du feu et saupoudrer d’oignons verts et de graines de sésame.

    Date April 24, 2018
  9. Cuisine
    Salade de pois chiches à la méditerranéenne
    Salade :
    2 boîtes de 15 onces (425 grammes) de pois chiches égouttés et rincés
    ¼ tasse (5 grammes) de persil italien haché
    2/3 tasse (115 grammes) de poivron haché (rouge, orange et jaune)
    ¾ tasse (111 grammes) de tomates cerise en moitiés
    3 oignons verts, tranchés
    12 olives kalamata en moitiés
    1/3 tasse (49 grammes) de fromage feta émietté
    4 cuillères à table (60 ml) d’huile d’olive extra-vierge
    2 cuillères à table (30 ml) de yogourt nature
    1 cuillère à table (15 ml) de jus de citron
    1 cuillère à table (15 ml) de vinaigre de vin rouge
    1 gousse d’ail émincée
    ¼ cuillère à thé (1 ml) de cumin moulu
    Sel et poivre au goût
    Egoutter les pois chiches et les rincer, tailler en dés les poivrons, trancher les oignons vers, hacher le persil, couper en moitiés les tomates cerise (ou raisin) et les olives kalamata et émietter le fromage feta.
    Dans un grand bol, ou un saladier, mélanger le tout ensemble.
    Dans un autre petit bol, combiner l’huile d’olive, le yogourt, le jus de citron, le vinaigre de vin rouge, l’ail émincé, le cumin moulu, le sel et le poivre, puis bien fouetter.
    Verser la vinaigrette sur la salade et bien mélanger avant de servir.
    Il est possible de réfrigérer la salade avant de la servir.

    Date April 24, 2018
  10. Cuisine
    Crème pâtissière inratable
    •8 jaunes d'œufs
    •1 L de lait
    •1 gousse de vanille
    •200g de sucre semoule
    •110g de Maïzena
    Étape 1
    Fendez la gousse de vanille en deux, sur sa longueur et avec le dos d'une lame de couteau, grattez l'intérieur de la gousse pour en extraire les grains de vanille.
    Étape 2
    Dans une grande casserole, versez le lait, ajoutez les grains de vanille et la moitié du sucre. Ne remuez pas et faîtes chauffer le tout sur feu moyen, jusqu'à ébullition.
    Étape 3
    Dans un saladier, versez les jaunes d'oeuf et le reste de sucre. Blanchissez le mélange à l'aide d'un fout, pour obtenir une préparation mousseuse.
    Ajoutez la Maïzena et mélangez.
    Étape 4
    Versez le lait chaud, petit à petit sur les jaunes d'oeuf, tout en mélangeant.
    Étape 5
    Hors du feu, versez la préparation dans la casserole et laissez le temps à l'amidon d'absorber le lait. L'amidon va absorber six fois son temps.
    Étape 6
    Une fois que la préparation a bien gonflé, placez-la sur le feu pour le porter à ébullition 1 à 2 min, sans cesser de remuer énergiquement pour ne pas qu'elle colle à la casserole. La crème doit épaissir et se tenir.
    Étape 7
    A la fin de cuisson, ajoutez une pincée de sel, qui est un exhausteur de goût.
    Vous pouvez également ajouter une noix de beurre pour plus de gourmandise.
    Étape 8
    Filmez la crème pâtissière au contact, c'est à dire que le film alimentaire doit toucher la crème pour ne pas qu'elle croûte.
    Étape 9
    Laissez la refroidir une bonne heure au frigo, avant de l'utiliser pour garnir gâteaux, ...
    Vous pouvez remplacer la Maïzena par de la farine, si vous le souhaitez.

    Date April 23, 2018
  11. Cuisine
    How to Make Homemade Butter


    3 cups (24floz/720ml) heavy cream (high fat content)
    1 teaspoon salt
    5 tablespoons Ice water


    Pour the cold cream into your food processor. You can also use an electric whisk or stand mixer.
    Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken. Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and cloudy liquid at this point.
    Once it separates pour in your ice cold water. This helps separate the butter fully separate from the liquid (buttermilk) and you will see even more buttermilk appear.
    Place a sieve over a bowl and pour in the contents of the bowl.
    The liquid that remains is buttermilk. Save it in the fridge and use it in your baking or to marinade meat.
    Squeeze the butter solids in your hands to make sure there is NO more buttermilk in there. You want to remove it all otherwise your butter will be wet. Also you can squeeze it in a clean tea towel or a cheesecloth.
    Stir in some salt or flavors to your soft butter. This recipe will yield you over 2 sticks/ 10oz/ 300g of butter.
    Store in the fridge for 6 weeks and use in your baking, savory dishes or even on toast.

    Dairy free milk will no work for this recipe. You need dairy cream

    Use a cream with a high fat content. The higher the better.

    Date April 17, 2018
  12. Cuisine
    Minced Chicken - 500 gms
    Chopped Garlic
    Green chili - 2 chopped
    Chopped Coriander leaves
    Salt to taste
    Pepper powder - 1/2 Tsp
    Soy sauce - 2 Tsp
    Serve with:
    Sriracha sauce
    Sweet chili sauce

    1. Take the minced chicken in a bowl.
    2. Add the chopped garlic, green chilies, coriander leaves, salt, pepper powder, and soy sauce. Mix well.
    3. Take a cabbage and cut off the thickened stalk at the bottom carefully using a knife.
    4. Now, place the cabbage as a whole inside a pan of boiling water and close the lid.
    5. Let it cook for 15 minutes.
    6. Remove the cooked cabbage from the water and cut off the thick part at the bottom.
    7. Now, carefully remove the layers of leaves one at a time.
    8. Cut off the thicken stalk in the middle of each leaf with a knife as shown.
    9. Fold the leaf in half and trim the corner.
    10. Place a bit of the minced meat mixture in the leaf and wrap it up.
    11. Place these wrapped up rolls in a steamer and steam cook for 30 minutes on a medium flame.
    12. Remove the chicken cabbage rolls from the steamer.
    13. Serve hot with some spicy sriracha sauce or some sweet chili sauce.

    Date February 04, 2018
  13. Cuisine
    Confit d’oignons rouges
    Ces oignons confits sont délicieux sur une tartine avec du chèvre frais.
    Ingrédients (4 personnes)
    600g d’oignons rouges
    2 c. à s. d’huile d’olive
    2 c. à s. rase de sucre
    3 c. à s. de vinaigre balsamique
    1 c. à c. de sel
    Poivre du moulin
    Étape 1 :
    Pelez les oignons puis coupez-les en tranches.
    Dans une sauteuse, faites chauffer l’huile, ajoutez le sucre, le sel et les oignons.
    Mélangez, couvrez et laissez mijoter 20 minutes en mélangeant de temps en temps.
    Les oignons doivent être bien tendres.
    Étape 2 :
    Ajoutez le vinaigre balsamique et faites mijoter sans le couvercle pendant une dizaine de minutes en mélangeant assez souvent.
    Les oignons doivent être confits.
    Poivrez, goûtez et rectifiez éventuellement l'assaisonnement.
    Mettez dans un bocal en verre et réservez au frais.

    Date November 28, 2017
  14. Cuisine
    Perfect Pan-Roasted Chicken Thighs
    6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
    Kosher salt and freshly ground pepper
    1 tablespoon vegetable oil
    Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
    Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

    Date October 18, 2017
  15. Cuisine
    Crispy Fried Chicken
    4 cups all-purpose flour, divided
    2 tablespoons garlic salt
    1 tablespoon paprika
    3 teaspoons pepper, divided
    2-1/2 teaspoons poultry seasoning
    2 large eggs
    1-1/2 cups water
    1 teaspoon salt
    2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
    Oil for deep-frying
    In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
    In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels.
    Yield: 8 servings.

    Date October 18, 2017
  16. Cuisine
    Crustless Spinach Quiche
    1 cup chopped onion
    1 cup sliced fresh mushrooms
    1 tablespoon vegetable oil
    1 package (10 ounces) frozen chopped spinach, thawed and well drained
    2/3 cup finely chopped fully cooked ham
    5 large eggs
    3 cups shredded Muenster or Monterey Jack cheese
    1/8 teaspoon pepper
    In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.
    Yield: 8 servings.

    Date October 18, 2017
  17. Cuisine
    Scored Potatoes
    4 large baking potatoes
    2 tablespoons butter, melted, divided
    1/8 teaspoon paprika
    1 tablespoon minced fresh parsley
    Salt and pepper to taste
    With a sharp knife, cut potatoes in half lengthwise. Slice each half widthwise six times, but not all the way through; fan potatoes slightly.
    Place in a shallow baking dish. Brush potatoes with 1 tablespoon butter. Sprinkle with paprika, parsley, salt and pepper. Bake, uncovered, at 350° for 50 minutes or until tender. Drizzle with remaining butter.
    Yield: 4 servings.

    Date October 18, 2017
  18. Cuisine
    Egg Roll Noodles
    1 tablespoon sesame oil
    1/2 pound ground pork
    1 tablespoon soy sauce
    1 garlic clove, minced
    1 teaspoon ground ginger
    1/2 teaspoon salt
    1/4 teaspoon ground turmeric
    1/4 teaspoon pepper
    6 cups shredded cabbage (about 1 small head)
    2 large carrots, shredded (about 2 cups)
    4 ounces rice noodles
    3 green onions, thinly sliced
    Additional soy sauce, optional
    In a large skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook 4-6 minutes longer or until vegetables are tender, stirring occasionally.
    Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.
    Yield: 4 servings.

    Date October 18, 2017
  19. Cuisine
    One Pot Chinese Chicken "Fried Rice"

    This has all the flavours you use to make fried rice, but you don't need leftover cooked rice. It's made from scratch using uncooked rice, all in one pot!

    Chicken and Marinade

    3 chicken thigh fillets (about 400g/13 oz), cut into 2 or 3 pieces
    2 tbsp soy sauce
    2½ tbsp Chinese cooking wine (or dry sherry)
    ¼ tsp sesame oil (optional)
    1 garlic clove, minced


    1 cup uncooked rice, preferably long grain or medium grain (see notes for substitutes)
    1 carrot, diced
    1 small brown onion, diced
    1 garlic clove, minced
    2 tsp ginger, finely chopped or julienned
    1 birds eye chilli, finely chopped
    ½ cup frozen peas
    ½ cup frozen or canned corn
    1 - 2 tbsp peanut oil
    1¾ cups chicken or vegetable stock


    2 shallots/scallions, finely sliced on the diagonal
    Coriander / cilantro leaves


    Combine chicken with Marinade and set aside while you prepare the remaining ingredients.
    Heat 1 tbsp oil in a frypan (around 22cm / 9" in diameter, preferably with a lid) over high heat.
    Remove chicken from Marinade (but keep the Marinade) and sear each side until browned. Do not cook the chicken through - it will finish cooking with the rice. Remove chicken from the pan and set aside.
    If there is still oil in the pan (from both the oil you added in step 2 plus from the chicken) you don't need to add any more oil. But if the pan is looking dry, add 1 tbsp of oil to the pan and return to high heat.
    Add onion, garlic, ginger and chilli and sauté for 1 minute. Then add the carrots and sauté for a further 1 minute.
    Add the rice and Marinade and stir to coat the grains - around 10 seconds.
    Add the chicken stock, peas and corn. Bring to simmer, then turn down heat to medium low.
    Place the chicken pieces on top of the rice.
    Cover and cook for 15 to 20 minutes until all the water is absorbed (see notes for how to determine when it is done).
    Let stand for 5 to 10 minutes before serving, garnished with the shallots and coriander leaves.

    1. This is best made with long grain or medium grain rice. The next best substitutes (in order of priority) are jasmine, basmati then short grain rice. This recipe would also work with calasparra rice (spanish rice used for paella) and brown rice but you will need to adjust the quantity of stock required (as per the rice packet instructions). I do not recommend using arborio (risotto) rice, it will come out creamy which I think would be odd with Chinese flavours.

    2. I find this easiest to make in a fry pan or skillet but you can also make it in a pot. Just make sure to use one around 22cm/8 - 9 inches in diameter. If it is much bigger than this then the rice will be spread too thin when cooking which may distort the cooking time and water absorption.

    3. I don't have a lid for the frypan I use to make this. Instead, I use the lid of a pot. It's too large for the fry pan but it works fine. It is ok for a little steam to escape. The alternative is to cover with foil, or cook it in a pot with a lid.

    4. The rice is ready when the water has been absorbed. Tilt the pan on its side to check if there is residual water. If not, then it is ready to take off the stove. Don't worry if the grains still look a bit wet because while the rice is standing, it will absorb the remaining liquid.

    Date September 07, 2017
  20. Cuisine
    Baked Fish with Lemon Cream Sauce

    A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ONE PAN! Don't let the short ingredient list fool you, this tastes so good! The key to the tasty sauce is the fish juices that leeches out while baking and is essentially the broth for the sauce! IMPORTANT: See Note 1 for fresh vs frozen fish.


    4 x 150- 180g / 5 - 6 oz fish fillets, about 1.5cm / ½" thick, skinless and boneless (Note 1)
    50g / 4 tbsp unsalted butter
    ¼ cup heavy / thickened cream (See Note 2 for sub options)
    1 - 2 garlic cloves, minced
    1 tbsp Dijon mustard
    1½ tbsp lemon juice
    Salt & pepper
    1½ tbsp finely chopped shallots / scallions, white part only (Note 3)
    Fresh parsley and lemon slices, to serve


    Preheat oven to 200C/390F (all ovens).
    Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video below recipe or photos in post. Sprinkle both sides of fish with salt and pepper.
    Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
    Sprinkle fish with shallots, then pour over sauce.
    Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

    1. Any fillets about 1.5cm / ½" thick will work great with this. I have only tested this with thinnish fillets, like the Silver Dory (I think!) pictured that are quick to cook in the oven. I haven't tested it with thicker fillets like salmon - query whether the longer cook time and more space around the fish in the baking dish means more liquid required for the sauce.

    If you use thawed frozen fish, PAT DRY with paper towels to remove as much excess water as possible. Chances are, your sauce will be a little thin for your liking because frozen fish drops so much more liquid than fresh - see Note 4 for how to fix this. Or use a larger roasting pan - a metal one: heats up faster, and more exposed space between fish = faster sauce evaporation.

    2. If you want to go healthier, the cream can be substituted with evaporated milk. If swapping with light cream, increase mustard by 2 tsp.

    3. A little sprinkle of finely chopped scallions / shallots (or eschallots or even onions) really adds a little something-something to the sauce. But this can be omitted.

    4. This sauce is not intended to be thick and gravy-like. It is a light lemon cream sauce, suited to fish. However, it should not be watery. The actual sauce consistency will differ depending on the fish that you use - different fish drop different amounts of water while baking. If you really want to thicken the sauce, just take the fish out of the baking dish and return the pan to the oven for a few minutes. Without the fish, the sauce will thicken quickly so keep an eye on it!

    5. Nutrition per serving, assuming 180g/6 oz white fish fillets like John Dory/Tilapia are used and that all sauce is consumed.

    Date September 07, 2017
  21. Cuisine
    Ultra Lazy Creamy Chicken and Broccoli Pasta Bake

    Servings: 5
    Calories: 348 kcal

    300 - 400 g / 10 - 14oz chicken tenderloin , breast or thigh, cut into 1.5cm / 3/5" pieces
    Salt and pepper
    1 tsp dried thyme (or other herbs and/or spices of choice)
    250 g / 8 oz spiral pasta
    1 1/2 cups / 375 ml chicken broth/stock , preferably warmed
    2 cups / 500 ml milk , preferably warmed (any fat %)
    1 large garlic clove , minced
    1 - 2 tbsp /15 - 30g butter (optional)
    1 large broccoli or 2 medium broccoli or cauliflower , broken into small to medium florets
    100 - 150 g / 1 - 1.5 cups shredded cheese , any melting type
    1/4 cup / 35g flour (all purpose / plain)

    Preheat oven to 200C/390F (standard) or 180C/350F (fan forced / convection).

    Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
    Spread pasta in a baking dish. Sprinkle over flour.
    Pour over milk and broth, add garlic and butter. Stir.
    Spread chicken over the top, then broccoli.
    Cover with foil, bake for 15 minutes (or 20 minutes if milk & broth were cold).

    Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.

    Return to oven. Bake for 15 - 20 minutes until top is golden and sauce is thickened (See note 4 for troubleshooting).
    Stand for a few minutes then serve immediately!

    Date September 07, 2017
  22. Cuisine
    Mushroom Rice

    One for mushroom lovers!


    2 - 3 tbsp olive oil , separated
    30 g / 2 tbsp butter
    750 g / 1.5 lb mushrooms , sliced 3 - 5 mm / 1/8 - 1/5" thick
    2 garlic cloves , minced
    1 small onion , finely diced
    1 1/2 cups long grain rice
    2 1/4 cups / 565 ml vegetable stock / broth (or chicken)
    1 1/2 - 2 cups sliced green onion / scallions
    Optional: More butter to stir through


    Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside.
    If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
    Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.
    Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
    Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
    Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
    Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).

    Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter.

    Date September 07, 2017
  23. Cuisine
    One Pot Chicken Alfredo Pasta


    200 g / 7oz chicken breast, cut in half horizontally
    Salt and pepper
    1 tbsp olive oil
    250 g / 8 oz fettuccine
    2 cups milk, any fat %
    1 1/2 cups chicken stock / broth
    1 large garlic clove, minced
    1/2 cup thickened / heavy cream
    3/4 cup freshly grated parmesan
    Parsley, for garnish


    Sprinkle both sides of the chicken with salt and pepper.

    Use a skillet large enough to fit the pasta.
    Heat oil over medium high heat. Add chicken and cook for 2 minutes on each side until golden and cooked through. Remove onto plate and rest for 5 minutes, then slice while pasta is cooking.
    Reduce heat to medium high. Add milk, chicken broth and garlic. Bring to simmer then add pasta.

    Move pasta around every 30 seconds or so until it is softened (around 3 minutes) so it doesn't stick. Once pasta is softened, reduce heat to medium and stir every couple of minutes.

    At about 9 - 10 minutes, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. Add cream and parmesan and mix.

    Simmer, stirring occasionally, for ~2 minutes, until sauce is thickened and pasta is cooked. If you cook it too long and the sauce goes gluggy, add a splash of hot tap water - will go back to silky with a few tosses.
    Adjust salt and pepper to taste and serve immediately, garnished with freshly grated parmesan and parsley!

    Date September 07, 2017
  24. Cuisine
    Crunchies - Traditional South African Oatmeal Cookie Bars

    1. 4 cups (11 ½ oz) regular oats (not quick cooking)
    2. 3 cups (9 oz) unsweetened shredded coconut
    3. 1 cup (4 ½ oz) all-purpose flour
    4. 1 ½ cups (10 ½ oz) granulated sugar
    5. ½ teaspoon table salt
    6. 1 teaspoon ground cinnamon
    7. 1 cup butter (salted) or stick margarine (I use butter)
    8. 3 tablespoons (2 3/8 oz) golden syrup or honey
    9. ¼ cup low fat milk
    10. 2 teaspoons baking soda (bicarbonate of soda)
    11. vegetable or canola oil spray
    1. Set the oven rack in the middle, and preheat oven to 325 degrees F. (160 C)
    2. Spray 10 x 15” jelly roll pan with canola oil spray.
    3. In a large bowl, mix dry ingredients (except for baking soda) very well.
    4. Melt butter (or margarine) and syrup (or honey) in a small bowl in the microwave – about 1 minute. Allow to cool for 5 minutes.
    5. Stir baking soda into just under ¼ cup milk, making sure it dissolves completely.
    6. Add the cooled butter mixture and the milk mixture to the dry ingredients and mix very well with a spoon—or even better, just get in there with your hands! Make sure to incorporate dry ingredients at the bottom of the bowl.
    7. Distribute evenly on prepared baking sheet. Press down very well with the back of a flat spoon, or roll with a rolling pin. (I distribute and flatten a bit with the spoon and then use the rolling pin to compact and even out.) Push down any edges that come up with your fingers or the spoon.
    8. Bake for 25 – 35 minutes until golden brown. Rotate pan after 16 - 18 minutes. Keep an eye on them; if browning too quickly cover loosely with foil. And/or turn the oven down to 300 degrees F for the last five to ten minutes of baking. I usually cover them with foil after 16 - 18 minutes.
    9. Remove from oven and set on wire cooling rack for 10 - 12 minutes. Cut while still warm into 1 1/2 inch squares, with a sharp, serrated knife—preferably with a round tip.
    10. Allow to cool completely before removing from pan. You might have to carefully run the knife through the cuts again before removing them.
    1. The longer you bake them the more "crunchy" they will get. If you prefer them more "chewy" just bake them for less time. (25 minutes.)
    2. Cut your foil to fit the pan before you put them in the oven so you're prepared! Remove them from the oven to rotate and cover, keeping the oven door closed, so the temperature of the oven doesn't go down.
    3. If necessary, put them on top of another baking sheet to stop the bottom from browning too quickly.
    1. Quaker regular oats, not quick cooking.
    2. Bob's Red Mill Unsweetened Shredded Coconut.
    3. Lyle's Golden Syrup.
    4. I prefer low fat over whole milk, or they can get too greasy.
    5. Store in an airtight container for up to a week.
    6. Freeze in a Gallon Ziplock Freezer Bag; suck out the air with a straw.

    Date July 01, 2017
  25. Cuisine
    Easy Cheesy Crackers
    Servings: 6-8
    8 ounces shredded cheddar cheese
    4 tablespoons unsalted butter, room temperature
    1 teaspoon salt
    1 cup flour
    2 to 3 tablespoons ice water
    1. Preheat oven to 350˚F/180˚C
    2. Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
    3. Once combined, mix in the flour and add the ice water one tablespoon at a time. The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
    4. Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
    5. Roll out dough to ⅛ of an inch, pinching the cracks on the ends.
    6. Cut into 1 inch x 1 inch squares and pierce a hole in the middle of each square for ventilation during baking.
    7. Place the separated crackers on a parchment paper-lined baking sheet. Bake for 13 minutes, or until golden brown.

    Date May 17, 2017
  26. Cuisine
    Honey Lime Chicken
    Here's what you'll need:
    * ½ green bell pepper, sliced
    * ½ red bell pepper, sliced
    * ¼ onion, sliced
    * Olive oil
    * Salt, to taste
    * Pepper, to taste
    * 1 chicken breast
    * Parchment paper
    For the honey soy garlic sauce:
    * 2 tablespoon honey
    * 1 tablespoon low-sodium soy sauce
    * 1 garlic clove, minced
    * 1 lime (half for the juice, half for slices)
    And here's what you'll need to do:
    1.Preheat oven to 450°F/230°C.

    2.Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper. 

    3.Tear off a sheet of parchment paper, large enough to fold into a packet. Place chicken breast on top and season with salt, and pepper, honey soy garlic sauce. Squeeze lime juice on afterwards and garnish with lime slices. 

    4.Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.

    5.Bake for 20-25 minutes or until internal temperature reaches 165°F/74°C. 

    Date April 19, 2017
  27. Cuisine
    Chicken Fajita
    Here's what you'll need:
    * ½ green bell pepper, sliced
    * ½ red bell pepper, sliced
    * ¼ onion, sliced
    * Olive oil
    * Salt, to taste
    * Pepper, to taste
    * 1 chicken breast
    * Parchment paper
    For the fajita seasoning:
    * ½ tablespoon chili powder
    * ¼ teaspoon garlic powder
    * ¼ teaspoon cumin
    * ¼ teaspoon paprika
    * ¼ teaspoon salt
    * ¼ teaspoon ground black pepper
    And here's what you'll need to do:
    1.Preheat oven to 400°F/200°C.

    2.Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper. 

    3.Tear off a sheet of parchment paper, large enough to fold into a packet. Place chicken breast on top and season with the fajita seasoning.

    4.Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.

    5.Bake for 20-25 minutes or until internal temperature reaches 165°F/74°C. 

    Date April 19, 2017
  28. Cuisine
    Lemon Pepper Chicken
    Here's what you'll need:
    * ½ pound asparagus, trimmed
    * Olive oil, to taste
    * Salt, to taste
    * Pepper, to taste
    * 1 garlic clove, minced
    * 1 chicken breast
    * Salt, to taste
    * ½ teaspoon pepper
    * ½ teaspoon oregano
    * 1 lemon (half for the juice, half for slices)
    * Parchment paper
    And here's what you'll need to do:
    1.Preheat oven to 400°F/200°C.

    2.Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic. 

    3.Tear off a sheet of parchment paper, large enough to fold into a packet. Place chicken breast on top and season with salt, pepper, oregano, and lemon juice. Garnish with 2-3 lemon slices.

    4.Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.

    5.Bake for 20-25 minutes or until internal temperature reaches 165°F/74°C.

    Date April 19, 2017
  29. Cuisine
    Tomato, Mozzarella & Basil Chicken
    Here's what you'll need:
    * ½ pound asparagus, trimmed
    * Olive oil, to taste
    * Salt, to taste
    * Pepper, to taste
    * 1 garlic clove, minced
    * 1 chicken breast
    * Fresh mozzarella, sliced
    * 1 tomato, sliced
    * Fresh basil (3-4 leaves)
    * Parchment paper
    And here's what you'll need to do:
    1.Preheat oven to 400°F/200°C.

    2.Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic. 

    3.Tear off a sheet of parchment paper, large enough to fold into a packet. Place chicken breast on top and season with salt and pepper. Place mozzarella, tomato, and basil on top.

    4.Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.

    5.Bake for 20-25 minutes or until internal temperature reaches 165°F/74°C. 

    Date April 19, 2017
  30. Cuisine
    Honey Mustard Chicken Bacon + Avocado Salad
    Dressing / Marinade:
    ⅓ cup honey
    3 tablespoons whole grain mustard
    2 tablespoons smooth and mild Dijon mustard
    2 tablespoons olive oil
    1 teaspoon minced garlic
    Salt to season
    4 skinless and boneless chicken thighs or chicken breasts
    For Salad:
    ¼ cup diced bacon, trimmed of rind and fat
    4 cups Romaine lettuce leaves, washed
    1 cup sliced grape or cherry tomatoes
    1 large avocado, pitted and sliced
    ¼ cup corn kernels
    ¼ of a red onion, sliced
    Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
    Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
    Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
    Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
    Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

    Date April 01, 2017
  31. Cuisine
    Pork and Chive Dumplings with Red Chile Oil
    3 (2- to 3-inch) dried red Asian chili peppers
    1 1/2 tablespoons canola oil
    2 teaspoons sugar, divided
    1 teaspoon dark sesame oil
    1 tablespoon lower-sodium soy sauce, divided
    2 teaspoons rice vinegar
    2 garlic cloves, grated and divided
    8 ounces pork tenderloin, chopped
    1/2 cup chopped fresh chives, divided
    1 teaspoon grated fresh ginger
    1/4 teaspoon ground white pepper
    1 large egg, lightly beaten
    18 round wonton wrappers
    Cooking spray
    Napa (Chinese) cabbage leaves or romaine lettuce leaves
    1 teaspoon toasted sesame seeds, lightly crushed
    1. Heat a small skillet over medium-high heat. Add whole chilies to pan; cook 1 to 2 minutes or until darkened and fragrant. Remove from pan; discard stems. Place chilies in a mini food processor; process until finely chopped (chilies should resemble crushed red pepper). Heat canola oil in pan 30 seconds over medium-high heat or until oil shimmers. Remove from heat; add chilies to hot oil. Let stand at room temperature 5 minutes. Stir in 1 teaspoon sugar, sesame oil, 2 teaspoons soy sauce, vinegar, and 1 garlic clove.

    2. Add pork to food processor; pulse 6 times or until ground. Add remaining 1 teaspoon sugar, remaining 1 teaspoon soy sauce, remaining 1 garlic clove, 1/4 cup chives, ginger, white pepper, and egg; pulse 2 to 3 times to combine.

    3. Working with 1 wonton wrapper at a time (cover remaining wonton wrappers to prevent drying), place wrapper on a work surface. Moisten edge of wrapper with water. Spoon about 2 rounded teaspoons pork mixture into center of wrapper. Fold wrapper in half, pressing well to seal edge. Lightly moisten one edge of wrapper; pleat edge, pressing to seal pleats. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with the remaining wonton wrappers and filling.

    4. Line each tier of a 2-tiered bamboo steamer with cabbage or lettuce leaves. Arrange 9 dumplings, 1 inch apart, over leaves in each basket. Stack tiers; cover with steamer lid. Add water to a skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 8 minutes or until done. Discard leaves. Spread 2 teaspoons chili oil over a platter; top evenly with dumplings. Drizzle remaining chili oil over dumplings; sprinkle with remaining 1/4 cup chives and sesame seeds.

    Date February 24, 2017
  32. Cuisine
    Galettes de courgettes
    3 petites courgettes
    2 oeufs
    3 c. à s de farine
    1 c. à s de comté râpé
    sel, poivre
    1.Râpez 3 petites courgettes avec une râpe à gros trous.
    2.Sans attendre (sinon elles rendent de l'eau), ajoutez 2 œufs battus, 3 c. à s. de farine et 1 c. à s. de comté râpé. Salez et poivrez généreusement.
    3.Déposez les en petits tas dans une grande poêle huilée, aplatissez les et laissez les cuire 3 à 4 minutes de caque côté.

    Date January 24, 2017
  33. Cuisine
    Tarte bouquet de rose
    Pour 1 tarte aux pommes 5-6 personnes (18 cm de diamètre)
    - 1 pâte feuilletée pur beurre
    - 70 g de poudre d'amande
    - 150 g de compote de pommes
    - 4 pommes bien rouges
    - Sucre glace
    Ingrédients sirop :
    - 150 g de sucre
    - 100 ml d'eau
    - le jus de 2 citrons
    Foncez un moule à tarte avec la pâte feuilletée et piquez la pour éviter qu'elle ne développe trop à la cuisson. Répartissez la poudre d'amande et ensuite la compote de pomme (la compote va imbiber la poudre d'amande et la poudre d'amande va imperméabiliser la pâte) à la surface de la pâte et enfournez dans un four préchauffé à 160°C pour 15 minutes.
    Pour le sirop :
    Réalisez une ébullition avec le sucre, l'eau et le jus de citron. Faites légèrement refroidir ce sirop à 50°C et déposez les lamelles de pomme (de 1mm d'épaisseur) dedans pendant 15 minutes. Egouttez les lamelles et séchez les au four à 100°C pour une dizaine de minutes (étape importante pour réussir à bien rouler les rosaces). Comptez 6 lamelles par rosace et roulez les en roses. Posez les de manière harmonieuse sur la pâte précuite et enfournez à nouveau à 160°C pour 15 minutes de cuisson.
    Décorez avec un peu de sucre glace

    Date January 21, 2017
  34. Cuisine
    Four Easy Salmon Dinners

    One-Pan Avocado Lime Salmon
    6 ounces skinless salmon
    1 garlic clove, minced
    Olive oil to taste
    Salt to taste
    Pepper to taste
    ½ teaspoon paprika

    For the avocado topping:
    1 avocado, chopped
    1/4 red onion, chopped
    1 tablespoon cilantro, chopped
    1 tablespoon olive oil
    Salt to taste
    Pepper to taste
    1 tablespoon lime juice

    1. Preheat oven to 400˚F/200˚C.
    2. On a baking sheet, season salmon with garlic, olive oil, salt, pepper, and paprika.
    3. Bake for 10–12 minutes.
    4. In a small bowl, mix avocado topping ingredients until fully incorporated. Don’t overmix or you’ll break down your avocado.
    5. Spoon avocado topping over the salmon.
    6. Enjoy!

    One-Pan Tomato Pesto Salmon
    6 ounces skinless salmon
    2 zucchinis, sliced
    Olive oil to taste
    Salt to taste
    Pepper to taste
    10 cherry tomatoes, halved
    3 tablespoons pesto

    1. Preheat oven to 400˚F/200˚C.
    2. On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper.
    3. Lay the salmon on the zucchini, and spread the pesto on top of the salmon. Top with tomatoes.
    4. Bake for 10–12 minutes.
    5. Enjoy!

    One-Pan Honey Soy Salmon
    6 ounces skinless salmon
    2 cups broccoli florets
    Olive oil to taste
    Salt to taste
    Pepper to taste
    1 tablespoon green onions, sliced

    For the honey soy marinade:
    1 teaspoon garlic
    1 teaspoon ginger
    ¼ teaspoon pepper
    1 tablespoon soy sauce
    1 tablespoon honey

    1. Preheat oven to 400˚F/200˚C.
    2. In a small bowl, mix honey soy marinade ingredients.
    3. Lay the salmon on a baking sheet. Pour the marinade over the salmon.
    4. Lay the broccoli beside the salmon, but not touching. Drizzle olive oil over the broccoli, then season with salt and pepper.
    5. Bake for 10–12 minutes.
    6. Top with sliced green onions.
    7. Enjoy!

    One-Pan Parmesan Crusted Salmon
    6 ounces skinless salmon
    7 ounces asparagus
    Olive oil to taste
    Salt to taste
    Pepper to taste
    1 egg

    For the parmesan crust:
    ¼ cup panko bread crumbs
    ¼ cup grated Parmesan
    1 tablespoon parsley, chopped
    Salt to taste

    1. Preheat oven to 400˚F/200˚C.
    2. In a medium bowl, mix the parmesan crust ingredients.
    3. In a separate bowl, whisk egg. Dredge the salmon in the egg, then Parmesan.
    4. Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper.
    5. Bake for 10–12 minutes.
    6. Enjoy!

    Date January 08, 2017
  35. Cuisine
    Mousse de jambon
    200 g de jambon blanc
    150 g de fromage chévre frais
    50 g de créme fraîche épaisse
    sel, poivre
    ÉTAPE 1Mettez tous les ingrédients dans le bol du robot, ou dans un saladier et mixez le tout.
    ÉTAPE 2Réservez au frigo au moins 30 min.
    ÉTAPE 3Servez frais avec du pain grillé

    Date December 29, 2016
  36. Cuisine
    Omelette façon cupcake
    Des œufs (3 œufs pour 15 cl de crème)
    De la crème fraîche (3 œufs pour 15 cl de crème)
    Des ingrédients pour garnir vos mini-quiches:lardons, fromage de chèvre frais, dés de saumon cru ou fumé, dés de jambon fumé, tomates cerises coupées en 2, épinards et/ou poireaux pré-cuits, fromage râpé,….

    Préparation :

    Il vous faut des petits ramequins facilement démoulables
    Préchauffer le four sur 200° (ou 6 1/2)
    Préparer vos ramequins avec les condiments désirés pour vos mini-quiches: je vous propose d’en faire plusieurs de chaque sorte. Vous pouvez associer les dés de saumon(crus ou fumés) avec les épinards, les lardons et le fromage râpé, les tomates ou les épinards avec le fromage de chèvre….Tous les goûts sont dans la nature!
    Dans un saladier, battre 3 œufs entiers pour 15 cl de crème fraîche, ajouter du sel, du poivre, une pointe de muscade et éventuellement (selon le goût) une pointe de curry doux. (Attention: pas trop de sel avec les lardons, sinon, ce sera immangeable!)
    Verser la préparation et remplir chacun des ramequins.
    Faire cuire vos mini-quiches une dizaine de minutes. En fait cela va dépendre de votre four: plantez un couteau dans le ramequin, il doit ressortir humide mais pas trempé! (comme pour une bonne omelette)
    Servir les mini-quiches chaudes, tièdes ou froides, avec un accompagnement (salade verte) ou pas….Suivez votre inspiration!

    Date November 15, 2016
  37. Cuisine
    Cathedral Window Jelly
    1 85g box of strawberry jelly
    1 85g box of lime jelly
    1 85g box of mango jelly
    600ml boiling water
    300ml cool water
    Cream Jelly:
    125ml pineapple juice
    125ml condensed milk
    125ml cream
    2 Tbsp sugar
    pinch of salt
    375ml water
    3 Tbsp unflavoured gelatin
    250ml boiling water
    Make up each box of jelly with 200ml boiling water and 100ml cool water and pour each flavour into a square container to a depth of about 2cm. Allow to set then cut into cubes and arrange in your jelly mould.
    Mix together the unflavoured gelatin and the water and set aside for 10 minutes. Mix together the juice, condensed milk, cream, sugar and salt in a bowl. Add the boiling water to the gelatin mixture and make sure crystals are dissolved. Whisking all the while, add the gelatin mix to the cream mixture and allow to cool. Pour this mix over the fruit jelly cubes and give your mould a bit of a shake to make sure the mix is in all the nooks and crannies. Allow to set for at least 4 hours. Turn out on to a plate.

    Date October 15, 2016
  38. Cuisine
    Cilantro-Lime Chicken
    4 bone-in, skin-on chicken thighs
    extra-virgin olive oil
    1/4 c. Chopped cilantro
    Juice of 2 limes
    pinch of crushed red pepper flakes
    2 cloves garlic, minced
    1/2 tsp. cumin
    cooked white rice, for serving
    Make marinade: Whisk together 2 tablespoons olive oil, cilantro, lime juice, red pepper flakes, garlic, and cumin. Add chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.
    When you’re ready to cook the chicken, preheat oven to 425 degrees F.
    Pour olive oil into a large oven-proof skillet to cover the bottom of the pan. Heat over medium-high heat. Season both sides of marinated chicken with salt and pepper. Add chicken skin-side down and pour in the marinade. Sear until the skin becomes golden and crispy, about 6 minutes. Flip the chicken thighs, and cook for 2 minutes more. (Chicken should not yet be cooked through).
    Turn off the heat and transfer pan into hot oven; bake until the chicken is cooked through, about 10 to 12 minutes more.
    Serve with white rice and drizzle with extra pan drippings.

    Date September 28, 2016
  39. Cuisine
    Skillet Chicken Piccata
    1 tbsp. extra-virgin olive oil
    4 bone-in skin-on chicken thighs
    kosher salt
    Freshly ground black pepper
    3 cloves garlic, minced
    2 tbsp. butter
    1/4 c. dry white wine
    Juice of 1 lemon
    2 tbsp. capers
    1 lemon, sliced
    Chopped fresh parsley, for garnish
    In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook chicken thighs until golden and no longer pink, 8 minutes per side. Transfer chicken thighs to a plate. Discard half the chicken juices from skillet and reduce heat to low.
    To skillet, add garlic, butter, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce for 5 minutes, then garnish with parsley and serve.

    Date September 28, 2016
  40. Cuisine
    Balsamic Glazed Chicken
    1/2 c. balsamic vinegar
    2 tbsp. honey
    1 1/2 tbsp. whole-grain mustard
    3 cloves garlic, minced
    kosher salt
    Freshly ground black pepper
    4 bone-in, skin-on chicken thighs
    2 c. baby red potatoes, halved (quartered if large)
    1 tbsp. chopped fresh rosemary
    2 tbsp. extra-virgin olive oil
    3-4 rosemary sprigs, for skillet
    Preheat oven to 425 degrees F. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.
    Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
    In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.
    Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
    Serve chicken and potatoes with pan drippings.

    Date September 28, 2016
  41. Cuisine
    Coquilles saint-jacques, sauce mousseline au wasabi
    -12 coquilles
    -20 g de beurre salé
    -2 jaunes d'oeufs
    -100g de crème fraîche épaisse
    -1 petite càc de wasabi
    -2 càs de ciboulette ciselée
    -sel et poivre
    Cuire les noix de saint Jacques dans le beurre, le temps de cuisson dépend de votre goût.
    Dans un un récipient au bain marie, mettre les jaunes d'oeufs avec 2 càs d'eau froide.Fouetter le tout jusqu'à épaississement.
    Ajouter hors du feu, la crème ainsi que le wasabi . Battre le tout . Au moment de servir, ajouter la ciboulette ciselée
    Servir avec les coquilles.

    Date September 14, 2016
  42. Cuisine
    Dark Chocolate Mousse Cake
    This creamy, light and super delicious no-bake dessert is a cross between a cheesecake and a mousse. It is very rich so small slices are recommended

    200 gram plain chocolate biscuits, roughly broken
    75 grams butter, melted and cooled
    200 grams dark chocolate, roughly chopped
    250ml (1 cup) cream, at room temperature
    250 grams Philadelphia cream cheese, at room temperature
    ⅔ cup caster sugar
    1 tablespoon good quality cocoa powder
    2 tablespoons Cointreau or brandy, optional

    Grease a 22cm spring-form cake tin and line the base and sides with baking paper

    Base: Put the biscuits in a food processor and process to fine crumbs. Add the butter and process to combine.

    Tip into the tin and press to an even layer then use the back of a teaspoon to compact the crumbs firmly.

    Mousse: Place the chocolate in a heatproof bowl over a saucepan of simmering water until melted. Don’t let the base of the bowl touch the water. Set aside until just cool.

    Whip the cream until only just starting to form soft peaks. Set aside.

    Beat the cream cheese and sugar until light and fluffy and the sugar is dissolved. Beat in the cocoa and Cointreau or brandy. Add the cooled chocolate and fold in until just combined and smooth. Don’t over-mix or it may split.

    Gently fold in the whipped cream until combined.

    Pour the mousse over the biscuit base and smooth the top. Refrigerate for several hours until set.

    To serve: Remove from the tin and grate over extra chocolate or just a dusting of cocoa. Softly whipped cream is a fine accompaniment. Serves 12

    Cook's tip: It is important that the cream cheese and the cream are both at room temperature before you start the recipe otherwise the mousse will seize and go lumpy.

    Make it with your own favourite flavoured chocolate and liqueur match.

    Date September 06, 2016
  43. Cuisine
    Ice-Cream Cone Cupcakes
    For the cupcake batter:
    275 grams self raising flour
    500 millilitres ice cream
    12 ice-cream cone cups

    For the buttercream frosting:
    300 grams icing sugar
    150g softened butter
    4 tablespoons milk

    Optional toppings:
    Sprinkles, chocolate sticks, various sauces

    1. Pre-heat the oven to 180°C/375°F.
    2. Melt the ice-cream by putting it into the microwave for 2-3 minutes then stir it into the flour. (Don’t worry if it’s a little bit lumpy)
    3. Place the ice cream cone cups into a muffin tin then divide the mixture between all 12 cups, 2-3 tablespoons of mixture in each cup is enough, be sure to allow enough room for the cupcakes to rise.
    4. Bake for 30 minutes until risen and golden brown on top.
    5. Whisk together the icing sugar, butter and milk to make the frosting.
    6. Pipe or spoon the frosting onto each cupcake.
    7. Garnish with whatever toppings you like.

    Date August 27, 2016
  44. Cuisine
    Easy Chocolate And Strawberry Tart

    For the tart base:
    300 grams oreo cookies
    100g grams butter, melted

    For the filling:
    250 millilitres double cream
    300 grams dark chocolate
    200 grams strawberries

    For the garnish:
    Chocolate, melted
    White chocolate, melted
    icing sugar

    1. Blitz the cookies into crumbs using a food processor or by smashing them in a zip-lock bag with a rolling pin. Mix in the melted butter.
    2. Pour the biscuit mix into a 9 inch/23cm cake tin lined with grease-proof paper. Freeze for 10 minutes.
    3. Whilst the biscuit mix is setting in the freezer, prepare the filling. Gently heat the double cream and then mix in the chocolate, allowing the warmth of the cream to melt the chocolate.
    4. Pour over the biscuit base and top with the strawberries.
    5. Refrigerate for 3 hours, until set. Drizzle on some melted white and dark chocolate and coat with icing sugar.

    Date August 27, 2016
  45. Cuisine
    Cha Siu de Poulet
    1 kg d'escalopes de poulet
    1/2 tasse de sauce soya
    4 cuillères à soupe de vin rouge
    2 cuillères à soupe de sucre brun
    3 cuillères à soupe de miel
    1 cuillère à soupe de colorant naturel
    2 cuillères à soupe d'huile
    1 gousse d'ail haché
    1 oignon hâché
    1/2 cuillère à café de cinq-épices
    Dans un grand récipient, mélanger la sauce soya, le vin, le sucre brun, le miel, l'ail, l'oignon, la poudre de colorant et les cinq-épices, l'huile.
    Laisser mariner les escalopes dans le contenant pendant une nuit dans le réfrigérateur en les retournant de temps à autre.
    Déposer les escalopes sur une grille, faire rôtir pendant 20 minutes à 180°C.
    Retourner les escalopes et laisser rôtir de nouveau 20 minutes. N'oubliez pas d'arroser de sauce.
    Laisser refroidir les escalopes avant de les trancher.

    Date July 21, 2016
  46. Cuisine
    Cheesy Chicken Alfredo Bake
    Servings: 6 - 8
    1 tablespoon olive oil
    3 chicken breasts, cubed
    Salt and pepper to taste
    4 garlic cloves, minced
    2 ½ cups chicken broth
    2 ½ cups heavy cream
    1 pound uncooked penne
    2 cups parmesan
    2 cups mozzarella
    A handful of fresh parsley, chopped
    1. In a pot, heat oil and add chicken. Season chicken with salt and pepper, add garlic, then brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min.
    2. Turn off heat and stir in 1 ½ cups of parmesan cheese. Pour half of the pasta into a greased 11×7 inch or 9×13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan.
    3. Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
    4. Serve warm and enjoy!

    Date July 08, 2016
  47. Cuisine
    Coconut Cake
    1 cup Coconut
    1 cup Sugar
    1 cup Self Raising Flour
    1 egg
    1 cup coconut milk
    Combine all the ingredients well and place into a 18cm cake tin, bake at 180c or 350f for 30-35 minutes.

    Date June 18, 2016
  48. Cuisine
    Tiramisu revisité
    Ce dont vous avez besoin :
    2 sachets de pudding à la vanille en poudre
    4 tasses de lait
    1 tasse de crème épaisse fouettée
    Des petits beurres
    6 cuillères à soupe de lait
    1 tasse de sucre glace
    4 cuillères à soupe de beurre fondu
    2 cuillères à soupe de poudre de cacao
    Une pincée de sel

    Ce que vous devez faire :

    Préparez la crème comme indiqué sur l’emballage en ajoutant 4 tasses de lait afin qu’elle ne soit pas trop liquide. Recouvrez la préparation avec un film fraîcheur et laissez reposer au frigo pendant 1 heure.
    Battez la crème épaisse et ajoutez-la à la crème vanille. En recouvrant le saladier avec le film fraîcheur, la crème n’a pas de pellicule qui se crée et aucune petite forme disgracieuse.
    Alignez les petits beurres dans le fond du plat.
    Étalez ensuite la moitié de la crème vanille par-dessus la couche de biscuits.
    Puis, ajoutez une autre couche de biscuits.
    Étalez enfin le reste de crème.
    Ajoutez une dernière couche de biscuits par-dessus la crème.
    Prenez un autre saladier et mélangez le lait, le sucre glace, le beurre, la pincée de sel et le chocolat en poudre pour le glaçage. Même si, au début, vous n’en avez pas l’impression, les ingrédients vont se transformer en une crème délicate au chocolat.
    Versez la mixture au-dessus des biscuits. Utilisez une cuillère ou une maryse pour étaler le tout de façon uniforme. Mettez le dessert au frigo toute la nuit ou au moins pendant plusieurs heures.

    Date June 01, 2016
  49. Cuisine
    Swedish Meatball Pasta
    Serves 4
    1 pound ground beef
    ½ cup seasoned breadcrumbs
    ½ finely minced onion
    1 egg
    ½ tablespoon salt (for meatballs)
    ½ tablespoon pepper (for meatballs)
    2 tablespoons canola oil
    2 cups beef broth
    2 cups milk
    ½ tablespoon salt (for sauce)
    ½ tablespoon pepper (for sauce)
    1 tablespoons Worcestershire sauce
    4 cups egg noodles
    1 cup shredded Parmesan cheese
    ½ cup chopped parsley
    In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
    Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add the Parmesan and the parsley, stirring until the cheese is melted. Serve!

    Date May 11, 2016
  50. Cuisine
    Gâteau minute au chocolat
    Ingrédients pour 4 personnes
    • 100 g de chocolat noir corsé
    • 100 g de beurre demi-sel
    • 100 g de farine
    • 100 g de sucre
    • 3 œufs
    • 2 cuil. à soupe de jus d'orange
    • 1/2 cuil. à café de levure chimique
    Etapes de préparation
    1 Faites fondre le chocolat avec le beurre 2 min au micro-ondes à puissance moyenne. Lissez et laissez tiédir 3 min.
    2 Incorporez le jus d'orange, le sucre, puis les œufs un à un. Ajoutez la farine et la levure.
    3 Versez cette pâte dans un moule souple (type Flexipan) ou dans un moule en porcelaine beurré. Laissez cuire 3 min au four micro-ondes à puissance maximum. Démoulez le gâteau une fois tiédi.

    Date May 11, 2016
  51. Cuisine
    Quatre-quarts facile
    140 g de farine
    140 g de sucre en poudre
    140 g de beurre
    3 œufs
    1/2 paquet de levure chimique
    vanille (selon votre goût)
    1 citron (selon votre goût)
    rhum (selon votre goût)
    beurre pour le moule
    1 pincée de sel
    ÉTAPE 1 Préchauffez le four th.6 (180ºC).
    ÉTAPE 2 Mettez dans une jatte, les oeufs, le sucre, la farine, la levure, le sel et le beurre, ajoutez au choix, de la vanille, du rhum, un zeste de citron, mélangez le tout au beurre fondu pour avoir un mélange bien lisse et mettez dans un moule beurré, enfournez environ 40 min.
    ÉTAPE 3 Surveillez la cuisson à l'aide d'un couteau, ce dernier enfoncé au coeur du gâteau devra ressortir sec quand le gâteau est parfaitement cuit.

    Date May 11, 2016
  52. Cuisine
    Mozzarella Pesto Stuffed Chicken Thighs
    Serves: 6
    6 large boneless, skinless chicken thighs
    ⅓ cup basil pesto for stuffing plus 2 tablespoons for the sauce
    1 cup shredded mozzarella cheese
    6 large slices of prosciutto or bacon
    1 teaspoon Italian seasoning
    1 cup heavy cream
    ½ cup grated Parmesan cheese
    salt and freshly ground pepper
    Preheat the oven to 395 degrees. Spray a casserole dish with nonstick cooking spray and set aside.
    Place the chicken thighs between two sheets of waxed paper and flatten them with a rolling pin or meat mallet. Rub both sides of each chicken thigh with salt, pepper and Italian seasoning.
    Place the chicken thighs, top side down, on a clean surface. Divide ⅓ cup of pesto between the chicken thighs and spread a thin layer to cover the top of each. Then divide the mozzarella between each one. Make sure not to over-stuff! Carefully roll up the chicken thighs and wrap a slice of prosciutto/bacon around each thigh. Secure with toothpicks.
    Transfer the chicken in the prepared baking dish and bake for about 35 minutes, or until the chicken is cooked through. Let the chicken rest for 5-10 minutes before removing toothpicks and serving.
    For the sauce. While the chicken is baking, heat the heavy cream in a large skillet over medium heat. Stir in 2 tablespoons of pesto and bring to a boil. Then stir Parmesan cheese into cream, stirring until cheese melts and is incorporated. Cook the sauce for about 3 minutes, until thickened a bit. Taste and add salt and pepper to your liking. Remove from heat. Serve the sauce over the chicken.
    Serve with steamed veggies, rice, potatoes or salad.

    Date May 04, 2016
  53. Cuisine
    Chicken Cabbage Stir Fry
    Serves: 2
    ½ lb (225g) skinless chicken breast, cut into pieces
    2 tablespoons cornstarch
    2 tablespoons lemon juice
    2 tablespoons low sodium soy sauce
    ½ teaspoon ground ginger
    1 cup chicken broth
    3 tablespoons vegetable oil, divided
    1 shallot, chopped
    1 bell pepper, cut into strips
    4 cups shredded cabbage
    1 medium carrot, cut into strips
    1½ cups frozen peas, thawed
    1 scallion, sliced
    sesame seeds, for sprinkling
    In a bowl, combine cornstarch, lemon juice, soy sauce, ginger and chicken broth. Add chicken and let marinate for 15 minutes.
    Heat 2 tablespoons of the vegetable oil in a large skillet or wok. Drain chicken, reserving marinade, and add to the skillet. Stir fry for about 4 minutes, then remove to a plate.
    Heat the remaining tablespoon of oil in the same skillet and add the shallot. Stir fry for few minutes and add the bell pepper, cabbage and carrot. Cook until cabbage wilts, for about 4 minutes more.
    Add the marinade, together with chicken and peas. Stir fry until sauce thickens and chicken is cooked. Garnish with scallion and sesame seeds. You can serve it over cooked rice or enjoy it as a standalone.

    Date May 04, 2016
  54. Cuisine
    Sun-Dried Tomato Stuffed Chicken
    4 chicken breasts
    150g ball of mozzarella or feta or cream cheese
    1/2 jar sun-dried tomatoes
    30g fresh basil leaves
    Black pepper
    Dried oregano
    Cocktail sticks
    1. Preheat your oven to 200°C/400°F/Gas Mark 6
    2. Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves
    3. Season the chicken breasts with salt, pepper and dried oregano.
    4. Cut a very deep slit length-ways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with
    5. Stuff to the brim with the fillings
    6. Use a few cocktail sticks to hold the chicken together and place on a baking tray
    7. Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast
    8. Bake in the centre of the oven for 20-25 minutes until cooked through and the juices run clear
    9. Remove the cocktail sticks and enjoy!

    Date May 04, 2016
  55. Cuisine
    Spaghetti Carbonara
    Prep Time 5 minutes
    Cook Time 15 minutes
    Yield 4 servings
    The easiest pasta dish you will ever make with just 5 ingredients in 15 min, loaded with Parmesan and crisp bacon goodness!
    8 ounces spaghetti
    2 large eggs
    3/4 cup grated Parmesan
    4 slices bacon, diced
    4 cloves garlic, minced
    Kosher salt and freshly ground black pepper, to taste
    2 tablespoons chopped fresh parsley leaves
    In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
    In a small bowl, whisk together eggs and Parmesan; set aside.
    Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
    Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
    Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
    Serve immediately, garnished with parsley, if desired.

    Date April 28, 2016
  56. Cuisine
    Shrimp Scampi
    Prep Time 10 minutes
    Cook Time 15 minutes
    Yield 4 servings
    You won't believe how easy this comes together in just 15 minutes - perfect for those busy weeknights!
    8 ounces linguine
    2 tablespoons unsalted butter
    1 pound medium shrimp, peeled and deveined
    3 cloves garlic, minced
    1/2 teaspoon crushed red pepper flakes, or more, to taste
    1/4 cup white wine*
    1/4 cup freshly squeezed lemon juice
    Kosher salt and freshly ground black pepper, to taste
    Zest of 1 lemon
    2 tablespoons chopped fresh parsley leaves
    1/4 cup freshly grated Parmesan
    In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
    Serve immediately, garnished with Parmesan, if desired.
    *Chicken stock can be used for white wine as a non-alcoholic substitute.

    Date April 28, 2016
  57. Cuisine
    Homemade Ricotta Ravioli
    8 cups Whole Milk
    2 Tbsp. Lemon Juice
    2 cloves minced garlic
    6 oz baby spinach
    Salt to taste
    1 egg
    1 cup of water
    1 packet of wonton wrappers
    1. In a large saucepan, bring the milk to a boil. Add lemon juice, stir and let sit for about 30 seconds.
    2. Remove the milk from the heat, let stand for about 15 minutes to curdle.
    3. Place a strainer over a deep bowl. Line the strainer with a cheese cloth or a clean kitchen towel. Pour the milk into the kitchen towel and let strain for about 30 minutes. Discard the liquid.
    4. Sauté spinach and garlic.
    5. In a medium bowl, combine spinach and ricotta. Salt to taste. Add one beaten egg.
    6. Spoon mixture in the center of a wonton wrapper. Moisten the edges of the wrapper with water. Top with another wonton wrapper. Gently seal around the filling in the center and the edges.
    7. Boil ravioli for two minutes.
    8. Drain ravioli and serve with you sauce of choice. Enjoy!

    Date April 09, 2016
  58. Cuisine
    Chips de légumes light au micro-ondes
    2 courgettes
    2 carottes
    1 cuillère à soupe d’ail en poudre
    ½ cuillère à café de sel
    Lavez les légumes puis émincez-les à la mandoline en lamelles très fines, sans les éplucher.
    Placez les lamelles dans un récipient doté d’un couvercle, salez et parsemez d’ail en poudre. Fermez la boîte et secouez vigoureusement !
    Placez ensuite les lamelles dans un cuit chips ou à défaut, sur une feuille de papier sulfurisé, sans qu’elles se chevauchent.
    Lancez 5 minutes de cuisson à puissance maximale au micro-ondes. Répétez l’opération autant de fois que nécessaire.
    Laissez refroidir et régalez-vous… ou variez les plaisirs en reproduisant le principe sur une variété de fruits, de légumes et d’épices.

    Date March 09, 2016
  59. Cuisine
    Puff-pastry spoons

    Your guests will be blown away by these creative and tasty puff-pastry spoons. Plus, it cuts down on serving utensils and clean-up!


    For about 12 spoons
    •1 ready-rolled puff pastry
    •2/3 cup Philadelphia cream cheese
    •5 sundried tomatoes
    •1 green onion
    •A few basil leaves
    •3 cooked quail eggs (or regular hen's eggs)
    •3 cherry tomatoes

    Spread out the puff pastry sheet onto a baking tray covered with greaseproof paper. Place a number of small spoons on top in any arrangement, spacing them out appropriately.
    Using a knife, cut through the puff pastry, completely around the spoons.
    Remove the puff pastry from between the carved out spoons.
    Roll out the remaining puff pastry crust, in order to form more spoons. Pro tip: Don't make a ball of dough with the scraps because you'll end up ruining the texture. Simply roll them out.
    Bake at 350° F for 10 minutes. Keep the spoons on top of the puff pastry—the pastry crust will puff up around them, which will give them their nice rounded spoon shape.
    Mix the cubed sundried tomatoes into a bowl of cream cheese.
    When the "spoons" are golden brown, take them out of the oven, then carefully remove the metal spoons from the crust. Place the puff-pastry spoons onto a metal rack to cool.
    Fill the spoons with the cream cheese and sundried tomato mixture.
    Garnish each spoon with 1/4 quail egg (or hen egg), 1/4 cherry tomato, 1 green onion slice and a basil leaf.
    Once the spoons are finished, serve immediately.

    Date October 12, 2015
  60. Cuisine
    Cheesecake in 4 minutes

    Date October 11, 2015
  61. Cuisine
    No Bake Strawberry Chocolate Tart
    Makes about 10-12 servings
    32 (330g) Oreo cookies, whole
    1/2 cup (110g) butter, melted
    Chocolate Filling
    7 oz (200g) milk chocolate
    3.5 oz (100g) bittersweet chocolate (55-70% cacao)
    7 oz (200 ml) heavy cream

    10 oz (300g) fresh strawberries
    chopped nuts (almonds, pistachios, etc), optional

    1. Place Oreo cookies (with filling, no need to remove it this time) into the bowl of a food processor and blend until crumbs form. Add melted butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of a rectangular 5x14 inch (12 x 36 cm) tart pan. Freeze until you prepare the filling, just for few minutes.

    2. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.

    3. Pour chocolate filling over Oreo crust, and top with fresh strawberries.

    4. Refrigerate for at least 2 hours or overnight before serving.

    Date October 11, 2015
  62. Cuisine
    Quiche sans pâte aux asperges, tomates et lardons
    3 oeufs
    20 cl de crème liquide
    10 asperges fraîches cuites
    2 petites tomates
    200 grs de lardons fumés
    sel, poivre
    1 pincée de levure chimique
    1 pincée d’ail en poudre
    100 grs de farine
    150 grs de gruyère râpé

    Mélanger la farine et la levure ensemble. ajouter le reste des ingrédients et bien mélanger. Verser dans un plat et déposer le gruyère râpé sur toute la surface.
    Faire cuire 20 à 30 mins dans un four préchauffé à 200°C

    Date October 04, 2015
  63. Cuisine
    Tourte à la viande hachée
    2 pâtes feuilletées
    1 boîte de tomates pelées au jus
    1 oignon
    200 g de bœuf haché
    2 c. à soupe d'huile
    1 jaune d'œuf
    sel, poivre
    ÉTAPE 1
    Préchauffez le four à 180°C.
    ÉTAPE 2
    Épluchez, lavez puis hachez l'oignon.
    ÉTAPE 3
    Faites-le blondir dans une poêle graissée avec l'huile.
    ÉTAPE 4
    Incorporez la viande hachée et faites-la dorer pendant 5 min.
    ÉTAPE 5
    Ensuite versez les tomates avec leur jus.
    ÉTAPE 6
    Laissez bouillir à feu doux pendant 15 min environ, de sorte que la sauce se réduise de moitié.
    ÉTAPE 7
    Retirez du feu, incorporez le persil préalablement haché.
    ÉTAPE 8
    Salez, poivrez.
    ÉTAPE 9
    Prenez alors un moule et tapissez-le de papier sulfurisé puis garnissez-le d'une pâte feuilletée.
    ÉTAPE 10
    Versez ensuite la préparation dessus.
    ÉTAPE 11
    Recouvrez ensuite de la deuxième pâte feuilletée et pincez les bords.
    ÉTAPE 12
    Dorez la pâte avec le jaune d'œuf.
    ÉTAPE 13
    Enfournez pendant 30 min.
    ÉTAPE 14
    Dégustez bien chaud.

    Date October 03, 2015
  64. Cuisine
    Tourte au thon
    2 pâtes feuilletées
    400 g de thon au naturel en conserve
    2 pommes de terre
    100 g de petits pois
    1 oignon
    1 c. à soupe de moutarde
    1 c. à soupe de crème fraîche
    1 jaune d'oeuf
    sel, poivre
    ÉTAPE 1
    Faites cuire les pommes de terre non épluchées et les petits pois à la vapeur.
    ÉTAPE 2
    Laissez refroidir.
    ÉTAPE 3
    Epluchez les pommes de terre et coupez-les en petits dés.
    ÉTAPE 4
    Pelez et hachez l'oignon.
    ÉTAPE 5
    Faites chauffer 1 c. à soupe d'huile d'olive dans une poêle et faites revenir l'oignon jusqu'à ce qu'il soit translucide.
    ÉTAPE 6
    ÉTAPE 7
    Egouttez et émiettez le thon.
    ÉTAPE 8
    Mélangez la crème fraîche et la moutarde dans un saladier.
    ÉTAPE 9
    Ajoutez le thon, les pommes de terre, les petits pois et l'oignon puis mélangez bien.
    ÉTAPE 10
    Salez et poivrez.
    ÉTAPE 11
    Préchauffez le four à 200°C.
    ÉTAPE 12
    Déroulez et étalez une première pâte feuilletée en rectangle.
    ÉTAPE 13
    Placez-la sur une plaque de four recouverte de papier sulfurisé.
    ÉTAPE 14
    Répartissez dessus la préparation au thon.
    ÉTAPE 15
    Etalez la seconde pâte feuilletée en rectangle et placez-la sur le tout, en soudant bien les bords des deux pâtes pour former la tourte.
    ÉTAPE 16
    Dessinez des traits sur la seconde pâte feuilletée et badigeonnez la tourte avec le jaune d'oeuf battu.
    ÉTAPE 17
    Faites un petit trou au centre de la tourte pour former une cheminée.
    ÉTAPE 18
    Enfournez pendant environ 40 minutes.
    ÉTAPE 19
    Dégustez chaud.

    Date October 03, 2015
  65. Cuisine
    Serves 4

    750g prawns uncooked (green)
    2 cloves garlic crushed
    1 cup chicken stock (use stock cube or powder dissolved in water)
    2 tablespoons white wine
    120g butter
    1 tablespoon plain flour
    ½ cup cream
    1 tablespoon chopped parsley

    Heat butter & garlic in pan. Add flour & stir until combined. Remove from heat
    Gradually add chicken stock, cream & wine & stir until combined.
    Return pan to heat & stir until sauce thickens & boils. Season with salt & pepper. Bring sauce to the boil & add prawns. Cook 5 minutes or until prawns are cooked. Add parsley & stir until combined.

    Date September 07, 2015
  66. Cuisine
    Langues de belle-mère de Procida

    Pourquoi donc ce nom à ces biscuits ? La légende raconte qu'un habitant de Procida, île au large de Naples, voyant ces délices particulièrement longs, s'exclama "mais ils sont aussi longs que la langue de ma belle-mère!"

    Ingrédients / pour 4 personnes
    1 pâte feuilletée
    62,5 grammes de lait
    1 petit œuf
    8 grammes de sucre
    5 grammes de fécules de pomme de terre
    1/2 gousse de vanille
    Le zeste d'un 1/2 citron
    Sucre et œuf
    1 Crème pâtissière : dans une casserole mélanger le sucre, le zeste de citron, et l’œuf. Incorporer la fécule, bien mélanger. Porter à ébullition le lait et la gousse de vanille. Verser le lait sur le mélange sucre, œuf, fécule. Bien mélanger et laisser épaissir sur feu vif pendant quelques instants.
    2 Une fois la crème épaissie, la déposer dans un récipient, la couvrir de film transparent et réserver au frais.
    3 Découper des morceaux de pâte de forme ovale, la longueur n'a pas d'importance mais vous pouvez adapter selon la langue de votre belle-mère... Déposer à l'aide d'un pinceau de cuisine un peu d’œuf battu sur la surface de tous vos morceaux. Sur la moitié d'entre eux, verser un peu de crème pâtissière. Sur l'autre moitié, saupoudrer de sucre semoule. Enfin, recouvrir les morceaux contenant la crème avec les autres morceaux sucrés. Bien souder pour éviter que la crème ne sorte des langues.
    4 Laisser cuire au four préchauffé à 180°C environ 20 min. Surveiller la cuisson pour ne pas brûler vos langues.
    Pour finir
    Déguster tiède, et surtout... Offrez à vos belles-mères !

    Date September 01, 2015
  67. Cuisine
    Chicken Rolls
    •1 lb chicken breasts
    •2 oz pkgs cream cheese
    •1/2 cup shredded Swiss
    •1/2 cup shredded sharp cheddar
    •2 tbsp fresh chopped garlic
    •2 tsp chives
    •1/2 cup green onions
    •1 tube of crescent rolls
    1.Cook chicken and shred into fine chunks (leftovers work perfectly).
    2.Add minced garlic to cooking chicken and cook until garlic is browned/reduced.
    3.Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate.
    4.Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. (usually 12 minutes at 350)
    5.It is better to over stuff the rolls and have it ooze from the sides.

    Date August 13, 2015
  68. Cuisine
    No-Bake Chocolate Mousse Pie
    1 oz. (2 Tbs.) unsalted butter, melted; more for the pan
    8 oz. Italian chocolate wafer sandwich cookies, such as Quadratini, or other chocolate wafers, such as Famous
    9 oz. semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
    1-1/2 tsp. pure vanilla extract
    Pinch kosher salt
    3-3/4 cups heavy cream
    Butter a 9-inch springform pan.
    Grind the cookies in a food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1-3/4 cups. Transfer to a small bowl and mix in the butter. Spread the crumbs in the pan, cover with plastic wrap, and press evenly into the bottom. Refrigerate.
    Combine the chocolate, 1/2 tsp. of the vanilla, and the salt in a large bowl. In a small saucepan, bring 3/4 cup of the cream to a bare simmer. Pour the cream over the chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.
    Beat 1-1/2 cups of the cream in a medium bowl with an electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk the chocolate mixture to loosen it, and fold it into the whipped cream with a large silicone spatula until no streaks remain.
    Carefully peel the plastic wrap off the crust and scrape the mousse into the pan, gently spreading it to the edges. Cover and refrigerate for at least 6 hours.
    Just before serving, beat the remaining 1-1/2 cups cream and 1 tsp. vanilla in a medium bowl to medium-stiff peaks. Run a knife around the pie to loosen its edges and then remove the side of the pan. Slide a spatula under the crust and transfer the pie to a serving plate. Mound the whipped cream over the mousse and top with chocolate curls, shards, or shavings. To serve, dip a knife into hot water and dry it before slicing.
    Make Ahead Tips
    You can make the crust and fill it with the mousse up to 2 days ahead. Refrigerate, covered. Whip the cream for the topping and top the pie just before serving.

    Date August 02, 2015
  69. Cuisine
    Potato Bacon Cheddar Tart
    2 pounds (1 kg) of room-temperature bacon
    Lots of freshly ground pepper
    4 cups (1L) of shredded aged cheddar
    5 or 6 large baking potatoes (unpeeled)
    A sprinkle or two of sea salt and freshly grated pepper
    1 onion, minced
    4 cloves of garlic, minced
    Preheat your oven to 350°F (180°C).
    Carefully arrange the bacon in a radial pattern from the center of the bottom of a 10- or 12-inch (25 or 30 cm) round non-stick baking pan; arrange the bacon so that it fits along the bottom of the pan, continuing up and over the sides. Let the ends hang over. The slices should overlap slightly around the sides of the pan. To reduce the thickness of the bacon in the center, stagger every other piece, starting it 2 inches (5 cm) from the center and extending it further than the adjacent slices.
    With the palm of your hand, flatten the center area, leaving no gaps in the bacon. Season the bacon with lots of pepper and then sprinkle on several spoonfuls of the shredded cheddar.
    Slice the potatoes as thinly and uniformly as you can, about 1/4 inch (6 mm) thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper.
    Mix together the onion and garlic and sprinkle some of the mixture onto the potatoes. Continue with a layer of the shredded cheese. Cover with another layer of the potato, pressing it down firmly before continuing with alternate layers of the potatoes, onion mixture and cheese, insetting each a bit from the edge of the pan until the top is 1 inch (2.5 cm) or so higher than the pan’s rim. Fold the overhanging bacon neatly up and over the top of the potatoes.
    Trim a small piece of parchment paper and place it in between an ovenproof lid and the bacon. This will prevent the bacons ends from pulling back and shrinking during cooking.
    Place the pan on a baking sheet and bake for at least 2 1/2 to 3 hours. You’ll know it’s done when a small, thin bladed knife inserts easily.
    Pour off as much of the fat around the edges as possible. Let the tart stand for 15 minutes and then invert it onto a cutting surface. Slice into wedges and serve immediately.

    Date July 25, 2015
  70. Cuisine
    Ultimate Fudge
    Serves: 36
    397g can Carnation Condensed Milk
    150ml milk
    450g demerara sugar
    115g butter
    You will also need...
    20cm square tin lined with baking parchment
    1. It takes a little effort so stick closely to the steps if you’re new to making fudge – once mastered the results are out of this world! Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
    2. Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (approx 118°C).
    3. Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes).
    4. Pour into the prepared tin and leave to cool before cutting into squares.
    Try adding nuts, fruit or chocolate chips at the end of step 2!

    Date July 20, 2015
  71. Cuisine
    Pancakes fourrés au chocolat
    Pour 20 pancakes :
    1 oeuf
    125 g de farine
    12 cl lait
    sucre 1 a 2 cuillères à soupe
    1 sachet de levure chimique
    1 pincée de sel
    un ou deux carrés de chocolat par pancake soit 20 à 40 carrés ou 20 cuillères à café de nutella
    Préparation :
    Dans un petit saladier fouetter l'oeuf avec le sucre. Ajouter le lait, bien mélanger. Ajouter la farine et la levure. Bien mélanger pour éviter les grumeaux.
    La pâte est épaisse, un peu collante, c'est normal.
    Graisser une poele et la faire chauffer. Quand elle est suffisemment chaude verser une cuillère à soupe de pâte, laisser cuire quelques instants, puis déposer un ou deux carrés de chocolat au centre sans appuyer ou mettre une cuillère à café de nutella. Verser une nouvelle cuillère à soupe pas trop chargée de pâte sur le tout et retourner le pancake. Laisser cuire quelques minutes (les pancakes étant un peu plus épais que les pancakes classiques il faut laisser cuire un peu plus)
    Déguster les pancakes chauds ou tièdes...

    Date July 09, 2015
  72. Cuisine
    Quiche au camembert
    Le panier : pête feuiletée, camembert gérard, oeufs, crème fraiche épaisse, sel, poivre
    Casser les oeufs dans un saladier et les battre
    Ajouter le pot de crème fraîche (20cl)
    Saler, poivrer et mélanger
    Couper le camembert en morceaux
    Etaler la pâte dans votre moule à tarte
    Répartir le camembert sur la pâte
    Recouvrir le camembert avec la preparation
    Mettre dans votre four chaud pendant 35 minutes à 190°
    Laisser refroidir et démouler
    Servir avec une salade

    Date July 09, 2015
  73. Cuisine
    6 to 8 large ripe peaches, peeled and sliced
    2-1/2 tablespoons cornstarch
    3/4 to 1 cup sugar
    1 cup all-purpose flour
    2 egg yolks
    1/4 cup butter, melted
    1 teaspoon baking powder
    1 cup sugar
    2 egg whites, stiffly beaten
    1. Combine peaches, cornstarch and sugar; place in a greased 13-in. x 9-in. baking dish. For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold egg whites. Spread over peaches. Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden.

    Date June 13, 2015
  74. Cuisine
    Tartine Saint Môret/Wasabi/Saumon/Pomme verte
    •1/2 baguette
    •100g de Saint Môret
    •1 c à c de Wasabi
    •30g de graine de sésame au wasabi
    •150g de saumon fumé
    •Un citron vert
    •1/2 pomme granny smith
    Étape 1
    Zester et presser le citron. Détailler la moité d'une pomme en petites lamelles et arroser d'un filet de citron vert. Le temps de préparer le reste de la recette, disposer les tranches de saumon dans un plat et les arroser du reste de jus de citron vert et des zestes.
    Étape 2
    Trancher la baguette dans la longueur la faire dorer sous le grill du four. Sortir et verser un fin filet d'huile d'olive sur la mie.
    Étape 3
    A la fourchette mélanger le Saint Môret et le wasabi. Remplir une poche à douille cannelée de ce mélange et disposer sur la tartine.
    Étape 4
    Déposer délicatement les tranches de saumon marinées. Disposer quelques petits cubes de pomme et parsemer de quelques graines de sésame au wasabi.

    Date June 06, 2015
  75. Cuisine
    Japanese Cheesecake
    3 eggs
    120 g (4.5 oz) white chocolate
    120 g (4.5 oz) cream cheese
    First separate the egg yolks from the whites. Then place the whites in the fridge and heat the oven to 170 Celsius degrees (325 F).
    Melt the white chocolate into a pot. After cooling, mix it with cream cheese, then add the egg yolks and stir well.
    Remove whites from the fridge and mix them well. Using a plastic spoon stir the mixture of egg whites and mix with cream cheese mixture and chocolate so you get a homogenized mixture.
    Pour the mixture directly into the pan, which is previously covered with butter, do not cleave the mixture.
    Bake for 15 minutes at 170 Celsius degrees (325 F), and then 15 of slightly lower temperatures around 150 Celsius degrees (300 F).
    Turn off the oven and leave the cake to stand for 15 minutes.
    Remove, leave to cool completely, then decorate with powdered sugar.

    Date May 20, 2015
  76. Cuisine
    Grilled Cabbage
    1 medium head cabbage (about 1-1/2 pounds)
    1/3 cup butter, softened
    1/4 cup chopped onion
    1/2 teaspoon garlic salt
    1/4 teaspoon pepper
    Cut cabbage into eight wedges; place on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper.
    Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender. Open foil carefully to allow steam to escape.

    Date May 15, 2015
  77. Cuisine
    Rôti de thon en cocotte
    Ingrédients pour 6 personnes
    1 kg de thon frais en un seul morceau
    200 g de poitrine fumée
    1 boîte de filets d'anchois
    3 belles tomates
    1 verre de vin blanc
    2 cuil. à soupe d'huile d'olive
    Pour la marinade
    2 oignons
    4 échalotes
    2 gousses d'ail
    2 cuil. à soupe d'huile d'olive
    thym, laurier
    sel, poivre
    Epluchez les oignons, les échalotes et l'ail. Coupez les oignons en rondelles, hachez l'ail et émincez finement les échalotes. Mettez le morceau de thon dans un plat en terre ou en verre. Arrosez-le avec l'huile d'olive, ajoutez oignons, échalotes, ail, thym, laurier, sel et poivre. Laissez le thon mariner pendant 1 h en le retournant et en l'arrosant fréquemment.
    Une fois le temps de marinade écoulé, égouttez-le et dépouillez le thon de sa peau. Mettez l'huile à chauffer dans une cocotte et faites revenir le rôti de thon de tous côtés pendant 5 à 6 min.
    Ebouillantez et pelez les tomates. Coupez-les en quartiers. Détaillez la poitrine fumée en lardons. Passez la marinade. Arrosez-en le rôti, ajoutez les tomates, les lardons et les anchois égouttés. Salez peu, à cause des anchois et poivrez.
    Arrosez le tout avec le vin blanc, couvrez la cocotte et mettez à mijoter sur feu doux pendant 50 min. Vérifiez la cuisson de temps en temps et, si la sauce réduit trop, ajoutez 1/2 verre d'eau chaude.

    Date May 13, 2015
  78. Cuisine
    Cuisses de poulet à l'orange
    4 cuisses de poulet
    1 orange
    2 gousses d'ail écrasées
    2 c. à soupe d’huile d’olive
    2 c. à soupe de miel
    le jus de 2 oranges
    2 c. à café d’eau de fleur d’oranger
    sel, poivre
    1 Mélangez l'huile d'olive, le miel, le jus des oranges, la fleur d'orange, l'ail et du sel et du poivre dans un plat creux.
    2 Ajoutez les cuisses de poulet, filmez le tout et faites mariner pendant 1 heure au frais.
    3 Préchauffez le four à 200°C.
    4 Coupez l'orange en rondelles. Disposez une rondelle sur chaque cuisse de poulet.
    5 Enfournez le plat pendant 20 minutes, en arrosant de temps en temps les cuisses avec la marinade.
    6 Servez bien chaud.

    Date May 10, 2015
  79. Cuisine
    Poulet tikka massala
    6 blancs de poulet
    1 oignon
    2 gousses d'ail
    2 yaourts natures
    2 c. à soupe rases de garam massala
    1 Coupez les blancs de poulet en morceaux, pelez et hachez l'ail et l'oignon.
    2 Dans un plat creux, mélangez les yaourts avec le garam massala, l'ail et l'oignon hachés. Salez légérement.
    3 Mettez les morceaux de poulet dans la marinade. Enrobez bien et laissez mariner 2 heures environ au frais.
    4 Préchauffez le four th.7 (210°C).
    5 Mettez les morceaux de poulet et la marinade dans un plat allant au four. 6 Enfournez et laissez cuire 40 min, en retournant les morceaux réguliérement dans la sauce.
    7 Servez dés la sortie du four accompagné de riz basmati.

    Date May 10, 2015
  80. Cuisine
    Poulet vindaloo
    1 poulet
    2 oignons
    1/2 litre d'eau
    6 gousses d'ail
    quelques piments oiseaux
    2 c. à soupe de gingembre frais râpé
    20 cl de jus de citron
    2 c. à café de curcuma
    1/2 c. à café de cannelle
    1 c. à soupe de cumin
    1 . à soupe de coriandre hachée
    quelques graines de cardamone
    1 clou de girofle
    quelques grains de poivre
    huile d'arachide
    1 Râpez le gingembre.
    2 Epépinez et coupez finement les piments oiseaux.
    3 Pelez et hachez l'ail.
    4 Mixez toutes les épices avec l'ail, le jus de citron et les piments, jusqu'à obtenir une sorte de pâte.
    5 Coupez le poulet en morceaux (blancs, cuisses, ailes). Retirez la carcasse. 6 Faites chauffer de l'huile dans une cocotte et faites-y dorer les morceaux de poulet. Réservez le poulet hors du feu.
    7 Faites revenirs les oignons dans la cocotte jusqu'à ce qu'ils soient fondants.
    8 Ajoutez ensuite les morceaux de poulet cuits puis la pâte préparée.
    9 Mélangez bien et laissez cuire à feu vif sans cesser de remuer.
    10 Versez alors l'eau, baissez le feu et laisser mijoter à couvert pendant 40 minutes.
    11 Servez bien chaud avec du riz.

    Date May 10, 2015
  81. Cuisine
    Gâteau au chocolat rapide
    200 g de chocolat
    125 g de farine
    125 g de sucre
    125 g de beurre
    3 oeufs
    1 sachet de levure
    Faites fondre le chocolat et le beurre.
    Mélangez le sucre et les oeufs, puis ajoutez la farine/levure. Incorporez le mélange beurre/chocolat,et mélangez bien.
    Versez dans un moule à manqué de 20 cm de diametre.
    Faites cuire 30 mn dans un four préchauffé à 180°C.
    Préparez la ganache.
    Laissez la ganache reposer 1 heure puis versez sur le gâteau et étalez avec une spatule.

    Date April 25, 2015
  82. Cuisine
    Ganache au chocolat
    Ingrédients pour 300 g de ganache:
    -250 g de chocolat noir mi-amer
    -25 cl de crème liquide
    -70 g de beurre
    Couper le chocolat en morceaux.
    Faire chauffer la crème jusqu’à ébullition, et l’incorporer au chocolat en trois parties, bien remuer à chaque fois jusqu’à homogénéité, laisser refroidir 4 à 5 minutes puis incorporer le beurre ( le beurre doit être ni froid ni mou).Mélanger bien vous aurez une brillance et une onctuosité parfaites.

    Encore chaud avec sa texture un peu liquide, vous pouvez glacer vos gâteaux avec.

    Pour fourrer des macarons ou faire des truffes ou même décorer un gâteau; poser le ganache dans une assiette creuse, couvrir avec un papier film au contact (faire coller à la ganache) et mettre au réfrigérateur une bonne quinzaine de minutes.


    Ne fouettez pas une ganache, le trop-plein d’air l’empêcherait ensuite de se conserver.

    Date April 25, 2015
  83. Cuisine
    You have to use at least 80 gr of butter or margarine to bind the crumbs and they must be FINELY crushed (in food processor).
    The true recipe should read 500ml (2 cups) of full fat Greek Yoghurt (or full-fat fruit yoghurt).
    Microwave on 100% power for 5 minutes (not 4).
    Tennis Biscuits are South African coconut cookies. The US equivalent is a Graham Cracker, or just use Digestive Biscuits/Cookies.
    The yoghurt imparts a cheese flavour and the high heat sets the condensed milk-yoghurt mixture. You can also try different flavoured yoghurts.
    Let it cool off to room temperature first before putting it into the fridge.

    Date March 01, 2015
  84. Cuisine
    Flans au café léger au micro-ondes
    450 ml de lait écrémé
    3 œufs
    3 cuillères à soupe d'édulcorant de cuisson
    2 cuillères à soupe de café soluble
    Versez le lait dans une casserole et portez-le à ébullition.
    Retirez-le du feu, puis ajoutez le café soluble et l’édulcorant de cuisson en mélangeant bien.
    Dans un saladier, fouettez les œufs en omelette mousseuse. Incorporez ensuite le lait chaud progressivement, sans cesser de fouetter.
    Transvasez la préparation dans huit petits récipients supportant le micro-ondes et lancez 14 minutes de cuisson à 600°C.
    Sitôt la cuisson achevée, laissez les flans tiédir à température ambiante avant de les placer au réfrigérateur.
    Décorez de quelques grains de café au moment de servir et dégustez un flan bien frais par repas !

    Date February 24, 2015
  85. Cuisine
    Flans de thon express au micro-ondes
    3 œufs
    2 cuillères à soupe de crème fraîche légère
    30 g de gruyère râpé allégé
    2 cuillères à soupe de concentré de tomate
    1 boîte de 150 g de miettes de thon
    2 cuillères à soupe de ciboulette ciselée
    Sel & poivre
    Dans un saladier, fouettez les œufs en omelette. Ajoutez la crème fraîche, le gruyère râpé, salez et poivrez.
    Incorporez le concentré de tomates et la ciboulette ciselée.
    Emiettez le thon égoutté, puis mélangez bien.
    Versez la préparation dans quatre moules ou ramequins adaptés au micro-ondes, et lancez 4 minutes de cuisson à puissance maximale.
    Laissez refroidir avant de savourer votre flan, accompagné d’une salade verte.

    Date February 24, 2015
  86. Cuisine
    Snacks de pain de poisson au micro-ondes
    3 œufs
    1 briquette de crème liquide extra-légère
    1 boîte de miettes de crabe
    3 bâtons de surimi
    1 boîte de thon au naturel
    Sel & poivre
    Fouettez les œufs, puis incorporez la crème. Salez et poivrez.
    Ajoutez le thon égoutté et émietté, le crabe, ainsi que le surimi coupé en rondelles.
    Versez le mélange dans de petits moules en silicone. Couvrez avec du film étirable et percez quelques trous à la fourchette.
    Lancez 12 minutes de cuisson à pleine puissance au micro-ondes.
    A la fin de la cuisson, laissez refroidir quelques minutes avant de démouler… et servez en entrée ou en apéritif, voire en version cake si vous avez choisi un grand moule !

    Date February 24, 2015
  87. Cuisine
    Mug cake light au micro-ondes
    1 œuf
    ½ cuillère à café d’édulcorant
    3 cuillères à soupe de poudre de cacao dégraissé
    35 g de farine
    1 cuillère à soupe de lait écrémé
    1 cuillère à soupe de fromage blanc 0%
    1 cuillère à café d’amandes effilées
    Dans un mug, mélangez le lait et le chocolat en poudre jusqu’à obtenir un mélange bien lisse.
    Ajoutez l’œuf, l’édulcorant, le fromage blanc et mélangez à la fourchette. Incorporez ensuite la farine, puis mélangez à nouveau.
    Placez dans le micro-ondes, et lancez 1 minute de cuisson. Saupoudrez d’amandes à la sortie.

    Date February 24, 2015
  88. Cuisine


    4 eggs (whites separated from yolks), room temp
    1 tsp vanilla extract
    3/4 cup sugar
    1 stick butter, melted/125g
    3/4 cup all purpose flour
    2 cups milk lukewarm
    powdered sugar for dusting cake


    Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
    Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
    Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
    Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

    Date February 18, 2015
  89. Cuisine
    Riz aux carottes et restes de poulet rôti

    le reste d'un poulet rôti
    250 g de riz
    600 g de carottes
    2 oignons
    30 cl de crème liquide légère
    sel, poivre
    du laurier
    huile d'olive

    Désossez les morceaux de poulet rôti, retirez la peau et récupérez les blancs. Coupez-le en morceaux.
    Mélangez les blancs de poulet avec la crème liquide, le laurier, du sel et du poivre, dans un saladier.
    Epluchez et coupez les oignons en petits morceaux.
    Faites chauffer un peu d'huile d'olive dans une poêle et faites-y dorer les oignons, jusqu'à ce qu'ils soient translucides.
    Pendant ce temps, épluchez les carottes et coupez-les en petits morceaux.
    Ajoutez les carottes aux oignons et recouvrez le tout d'eau à hauteur.
    Salez, poivrez, ajoutez des herbes de Provence, puis couvrez et laissez cuire sur feu moyen pendant 20 minutes, jusqu'à ce que les carottes soient tendres.
    Entre temps faites cuire le riz dans une casserole remplie d'eau bouillante salée, en suivant les indications du paquet. Egouttez.
    Quand l'eau de la poêle s'est évaporée, ajoutez la préparation au poulet, laissez cuire 5 minutes environ, puis ajoutez le riz égoutté.
    Rectifiez l'assaisonnement, mélangez bien le tout et laissez mijoter quelques minutes.
    Servez bien chaud.

    Date February 17, 2015
  90. Cuisine

    500 g de reste de viande (boeuf, poulet, jambon...) dégraissé
    20 g de mie de pain complet
    1 oignon
    1 bouquet de persil
    3 cuillères à soupe de sauce tomate épicée
    1 cuillère à café de sel
    1 pincée de muscade
    1 oeuf

    Préchauffez le four à 180°C.
    Hachez au robot l'oignon pelé et le persil nettoyé.
    Ajoutez le pain coupé en petits dés et mixez à nouveau.
    Ajoutez alors les restes de viande, l'oeuf, la sauce tomate, du sel, du poivre et la muscade puis mixez jusqu'à obtenir un mélange semblable à de la chair à saucisse.
    Disposez le hachis dans un plat à gratin ou un moule à cake en silicone, en lui donnant une forme ronde ou ovale.
    Enfournez pendant 45 minutes.
    Dégustez tiède ou froid accompagné d'une salade verte.

    Date February 17, 2015
  91. Cuisine
    Quiche sans pâte aux restes de jambon et fromage


    100 g de farine
    3 œufs
    50 cl de lait écrémé
    100 g de restes de jambon (en dès, en tranches...) découénné et dégraissé
    100 g de fromage râpé allégé
    sel, poivre

    Préchauffez le four à 200°C.
    Découpez le jambon, si besoin, en petits morceaux.
    Dans un saladier, mélangez les œufs, le lait et la farine.
    Assaisonnez de sel et de poivre puis ajoutez les morceaux de jambon et le fromage râpé, en mélangeant bien.
    Versez la préparation dans un moule en silicone et enfournez pendant 30 minutes.
    Servez tiède ou froid accompagné d'une salade verte.

    Date February 17, 2015
  92. Cuisine
    Tarte aux poireaux et au Comté

    Pour 4 personnes

    1 pâte à tarte brisée
    3 poireaux
    2 œufs
    60 g de Comté
    150 ml de yaourt nature
    Sel, poivre
    noix de muscade
    2 cuillères à soupe d’huile
    Préparez les poireaux, ôtez les premières feuilles, le pied, nettoyez-les bien et coupez-les en lamelles. Versez 2 cuillères à soupe d’huile dans une sauteuse. Faites-y suer les poireaux pendant 10 minutes. Laissez refroidir.

    Préchauffez le four à 220°C.

    Déposez la pâte dans le moule.

    Préparez l’appareil : Cassez 2 œufs, battez-les en omelette. Ajoutez 150ml de yaourt nature, une pincée de noix de muscade, la moitié du Comté râpé et les poireaux refroidis. Salez très peu (le fromage est salé) et poivrez. Versez sur la pâte, saupoudrez avec l’autre moitié du Comté râpé et enfournez. Au bout de 10 minutes, diminuez la température à 180°C et laissez cuire 20 minutes supplémentaires (soit 30 minutes de cuisson au total).

    A consommer tiède ou chaud, en accompagnement d’une salade verte !

    Date January 24, 2015
  93. Cuisine
    Soupe de poisson au lait de coco

    Pour 4 personnes:
    1 kg de poisson frais (daurade, carangue, thon...ou autre)
    1 boite de lait de coco
    2 oignons rouges
    2 gousses d'ail
    Du gingembre sans modération
    3 ou 4 tiges de citronnelle
    ½ boite de tomates pelées
    Une cuillère à soupe de safran (curcuma) en poudre

    Faire revenir les oignons hachés, l'ail et le gingembre écrasés dans un peu d'huile pendant 6-7 minutes. Ajouter le safran en poudre et les tomates pelées hachées. Laisser cuire une bonne dizaine de minutes en ajoutant un peu d'eau si nécessaire. Ensuite les tiges de citronnelle, le lait de coco et 2 verres d'eau. On laisse mijoter à feu doux pendant 10 minutes pour finalement ajouter les filets de poisson. Saler et poivrer. Encore une dizaine de minutes de cuisson et c'est prêt.

    Date January 11, 2015
  94. Cuisine
    le gâteau des anges
    -10 blancs d'oeufs
    -270gr de sucre fin
    -90gr de farine
    -30gr de Maïzena
    -1 jus de citron
    -1 c.à.c d'extrait de vanille
    - sucre glace
    -1 pincée de sel
    Allumez votre four à 150°C.

    Tamisez la farine avec la Maïzena et 70gr de sucre.
    Battez les blancs d'oeufs, dès qu'ils moussent, ajoutez le sel et le jus de citron. Montez-les en neige et dès qu'ils commencent à être fermes, ajoutez le reste du sucre en pluie fine et en plusieurs fois. Continuez à fouetter; la neige doit être ferme et brillante.

    En tamisant à nouveau, ajoutez le mélange sec à la neige. Soulevez délicatement la masse pour préserver la légèreté, puis incorporez l'extrait de vanille.

    Versez la pâte dans un moule à charnière sans oublier de tapisser le fond de papier cuisson. Lissez le dessus et lâchez votre moule sur votre plan de travail afin de chasser les bulles d'air.

    Enfournez pour 1 heure. Laissez bien refroidir puis passez la lame d'un couteau sur le bord et démoulez sur un plat.

    Saupoudrez généreusement le gâteau de sucre glace.

    Date December 28, 2014
  95. Cuisine
    Flan au mug
    2 c à s de maïzena
    20 cl de lait
    1 oeuf
    2 c à s de sucre
    1 sachet de sucre vanillé
    Étape 1
    Dans un bol, délayer 2 c à s de maïzena avec un peu de lait prélevé sur les 20 cl nécessaires à la recette. Ajouter 1 oeuf, 2 c à s de sucre, 1 sachet de sucre vanillé.
    Étape 2
    Verser le reste du lait et mélanger à la fourchette. Verser dans un mug et cuire 2'30 au micro-ondes à 750W.
    Laisser reposer 1 heure au frais avant de déguster.

    Date December 27, 2014
  96. Cuisine
    Mushroom Asiago chicken
    What you'll need
    1 lb boneless skinless chicken breasts
    salt and pepper
    ½ cup all-purpose flour
    4 Tbsp unsalted butter
    1 lb sliced mushrooms
    ½ tsp salt
    3 cloves garlic, minced
    ½ cup dry white wine or chicken broth
    ¾ cup low-sodium chicken broth
    3 sprigs fresh thyme or ¾ tsp dried thyme leaves
    ½ cup heavy cream
    ½ cup shredded Asiago cheese
    Parmesan cheese for sprinkling
    Let's do it
    Cut each chicken breast into thirds by first cutting each breast in half crosswise, then set the thinner half aside. Slice the thicker part of the breast in half horizontally (parallel to the cutting board) to produce 2 more thin cutlets. Cover the chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼" thick. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess.
    Place a large skillet over medium-high heat and melt about 2 Tbsp unsalted butter. Add as many cutlets as will fit comfortably into the skillet, but be sure not to overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets.
    When all of the chicken is cooked, add remaining butter to the skillet along with the mushrooms and ½ tsp salt. Cook for 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Add garlic and cook for an additional 2 minutes.
    Pour white wine (or ½ cup chicken broth) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook for 10–15 minutes at a rapid simmer until the liquid is reduced by half.
    Reduce heat to medium-low and stir in heavy cream. Sprinkle the Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened. Sprinkle with a bit of Parmesan cheese and serve right away, either all by itself, or spooned over pasta or mashed potatoes. Enjoy!

    Date December 20, 2014
  97. Cuisine
    Beignets au thon
    Le panier : Pain rassis, ail, curcuma, massalé, thon au naturel, sel, oignons verts (ciboulette) et des œufs
    Casser le pain et le mouiller avec de l'eau
    Ecraser le pain à la main
    Piler 3 gousses d'ail avec du sel
    Ajouter 2 œufs et l'ail, ajouter une cuillère à soupe de massalé et une cuillère à café de curcuma. Mélanger
    Ajouter le thon et le mettre en miette mais pas en purée
    Ajouter les oignons verts coupés
    Mélanger et réserver 10 minutes
    Faire chauffer de l'huile (feu moyen pour la cuisson). 2cm de hauteur max.
    Déposer la préparation a l'aide d'une grosse cuillère non remplie.
    Répéter l'opération en évitant de coller les futurs beignets
    Quand ils sont bien dorés, déposer sur du papier absorbant

    Date December 06, 2014
  98. Cuisine
    Farfalle aux épinards et au bleu d'Auvergne
    400g de farfalle
    100g d'épinards frais
    50g de bleu d'Auvergne
    1 oignon
    1 c à c de basilic haché
    Huile d'olive

    Étape 1
    Faites cuire les farfalle dans une grande casserole d'eau bouillante. Egouttez-les quand les pâtes sont al'dente, rincez-les sous l'eau très chaude du robinet pour éliminer les restes d'amidon et arrosez-les d'un filet d'huile d'olive.
    Étape 2
    Lavez et épluchez les épinards. Détaillez-les en petites lanières.Epluchez et taillez très finement l'oignon.
    Étape 3
    Versez un filet d'huile dans une poêle et faites revenir l'oignon sans le colorer. Ajoutez les épinards et faites-les sauter 2 minutes. Ajoutez le fromage coupé en petits morceaux hors du feu et le basilic, tournez. Salez et poivrez si nécessaire.
    Étape 4
    Mélangez la préparation aux épinards avec les farfalle et servez aussitôt.

    Adaptez la cuisson en fonction des pâtes que vous aurez choisies. Vous pouvez remplacer le bleu d'Auvergne par du Gorgonzola, du Roquefort. Pour une assiette plus gourmandes, ajoutez des lanières de jambon fumé ou des lardons que vous aurez poêlés au préalable.

    Date December 04, 2014
  99. Cuisine
    Bacon Wrapped Mini Omelets

    Put bacon strips in muffin tin and then add whipped eggs with a little cheese about 3/4 full. Bake @ 350 degrees (180º C gas mark 4-moderate) for 30-35 min.

    Date December 01, 2014
  100. Cuisine
    Baked Camembert With Sun-Dried Tomatoes
    1 8-ounce round of Camembert (sold in a wooden box) 1/4 cup sun-dried tomatoes (packed in oil), drained and sliced 2 cloves garlic, sliced 1 tablespoon fresh thyme leaves 1 tablespoon olive oil bread or crackers, for serving
    Heat oven to 375º F (190º C, gas mark 5).
    Remove the Camembert from its paper or plastic wrapping, return it to the wooden box (discard the lid), and place on a baking sheet.
    Top with the sun-dried tomatoes, garlic, and thyme. Drizzle with the oil and bake until soft, 10 to 12 minutes. Serve immediately with the bread or crackers.

    Date November 29, 2014
  101. Cuisine
    Smoked salmon, dill & lemon paté
    150g smoked salmon, trimmings are fine
    200g tub soft cheese
    1 tbsp crème fraîche, only if you have some
    juice half a lemon
    small bunch dill or chives, chopped
    breadsticks or granary toast, to serve
    If you aren’t using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
    Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

    Date November 29, 2014
  102. Cuisine
    Du bœuf, des lardon, carotte, oignon, ail, herbes (bouquet garni), farine, vin, champignons de paris, sel, poivre, et une cuillère de fond de veau.
    1. Préparer tous les ingrédients, Couper la viande en morceau de 2x2 minimum, carottes en rondelles, ail coupé grossièrement, oignon émincé.
    2. Faire fondre du beurre avec une cuillère d'huile
    3. Faire dorer la viande de tous les cotés, saler et poivrer.
    4. Ajouter les lardons, les oignons, l'ail, les carottes, les champignons
    5. Mettre le bouquet garni (persil, laurier, thym)
    6. Mettre 2 cuillères de farine et mélanger.
    7. Ajouter le fond de veau, couvrir avec le vin rouge
    8. Porter à ébullition et baisser le feu, couvrir et laisser mijoter jusqu'à obtenir une sauce onctueuse et légèrement épaisse
    9. Servir avec des pommes de terre, de la purée, des pâtes ou du riz

    Date November 05, 2014
  103. Cuisine
    No bake Nutella Cheesecake

    250 grams digestive biscuits
    75 grams soft unsalted butter
    1 x 400 grams jar Nutella (at room temperature)
    100 grams chopped toasted hazelnuts
    500 grams cream cheese (at room temperature)
    60 grams icing sugar (sifted)

    Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
    Tip into a 23cm/9inch round spring-form and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
    Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
    Take the spring-form out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

    Date November 05, 2014
  104. Cuisine
    How To Make Tahini

    Makes 1/2 to 1 cup, depending on the amount of oil used

    1 cup sesame seeds
    2 tablespoons or more mild olive oil, a neutral oil such as grapeseed oil, and/or a small amount of sesame oil
    Salt (optional)

    Measuring cups and spoons
    Skillet or rimmed baking sheet
    Wooden spoon
    Food processor (or mortar and pestle, or blender)
    Storage container

    Toast raw sesame seeds (optional): Toasting raw sesame seeds gives the tahini a nuttier flavor. On the stovetop, place the sesame seeds in a dry skillet over medium heat, stirring them frequently with a wooden spoon. Toast the seeds until they are lightly colored (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely. Alternatively, toast the seeds in the oven: Preheat the oven to 350°F. Spread the sesame seeds on a rimmed baking sheet. Toast the seeds, stirring once or twice, until they are lightly colored (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely.
    Place the sesame seeds in a food processor: Place the sesame seeds in a food processor fitted with the S-blade. (Alternatively, you can use a mortar and pestle or a blender, although success may depend on the particular blender.)
    Grind the sesame seeds: Process for 2 to 3 minutes until the sesame seeds form a crumbly paste.
    Add oil: Add 2 tablespoons of oil to the food processor. Process for 1 to 2 minutes, scraping down the sides as necessary, until the mixture forms a thick and fairly smooth paste.
    Add more oil (optional): For thinner tahini, add more oil, 1 to 2 tablespoons at a time, and process until the desired consistency is reached.
    Add salt (optional): Add salt to taste and process until combined.
    Store the tahini: Transfer the tahini to a jar or other airtight container. Store it in the refrigerator for a month or longer. If the mixture separates, stir the tahini to redistribute the oil.

    Date October 30, 2014
  105. Cuisine
    Fruits de mer 450g, 20cl de crème épaisse, tagliatelles, sauge, basilic, oignon, ail, emmental, parmesan, persil, vin blanc sec
    1. Piler 3 gousses d'ail, émincer l'oignon
    2. Dans un fait-tout, mettre un peu d'huile, les oignons et l'ail à feu doux et laisser suer
    3. Ajouter basilic et sauge et une pointe de curcuma, mélanger, poivrer, saler
    4. Ajouter les fruits de mer, mélanger
    5. Laisser cuire doucement à couvert
    6. Hacher le persil et l'ajouter au mélange
    7. Comme c'est du surgelé ca rend de l'eau alors laisser cuire tranquillement
    8. Préparer un demi verre de vin blanc sec
    9. Quand toute l'eau est évaporée mettre le vin blanc à feu moyen
    10.Laisser cuire à feu moyen
    11.Mettre le pot de crème épaisse (20cl), mélanger
    12.Arrêter la cuisson quand la sauce épaissit
    13.Cuire les tagliatelles selon les indications du paquet. AL DENTE, égoutter les pâtes
    14.Ajouter aux fruits de mer, mélanger
    15.Ajouter un peu du mélange de fromages

    Date October 23, 2014
  106. Cuisine
    Canard, vin blanc sec, olives, sel, poivre, thym, ail, oignons, tomates, laurier
    1. Piler l'ail, les thym, le sel, le poivre.
    2. Emincer les oignons
    3. Couper les tomates en dès
    4. Prendre 4 cuillères d'olives dénoyautées
    5. Couper le canard en petits morceaux
    6. Chauffer de l'huile dans une marmite
    7. Mettre le canard dans l'huile et faire dorer
    8. Ajouter les oignons mélanger et laisser les oignons dorer
    9. Ajouter le mélange pilé, mélanger
    10.Ajouter les tomates, mélanger et laisser cuire un peu
    11.Ajouter le laurier, les olives, mélanger
    12.Ajouter un verre de vin, 2 verres d'eau et porter à ébullition
    13.Couvrir et cuire à feu doux. Cuire jusqu'à réduction... mais laisser du jus au fond de la marmite.
    14.Servir avec du riz

    Date October 23, 2014
  107. Cuisine
    Far breton
    250 gr de farine
    200 gr de sucre
    4 oeufs
    0.75 litre de lait
    1 cuillérée à soupe rhum
    50 gr de raisins de malaga
    12 pruneaux
    - une terrine
    - plat à four
    1.Dans une terrine, mettez la farine, le sucre, ajoutez les oeufs un à un, le lait, le rhum, puis les raisins et les pruneaux, que vous aurez fait tremper la veille.
    2.Graissez un plat allant au four, mettez-y le mélange et faites cuire 1 heure à four moyen.

    Date September 29, 2014
  108. Cuisine
    Baked-Eggplant Parmesan

    Olive oil, for baking sheets
    2 large eggs
    3/4 cup plain dry breadcrumbs
    3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
    1 teaspoon dried oregano
    1/2 teaspoon dried basil
    Coarse salt and ground pepper
    2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
    6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
    1 1/2 cups shredded mozzarella
    Step 1
    Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
    Step 2
    Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
    Step 3
    Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

    Date September 28, 2014
  109. Cuisine
    1 lb powdered sugar
    2/3 cup cocoa
    1/4 teaspoon salt
    1/4 cup milk
    2 teaspoons vanilla
    1/2 cup butter or 1/2 cup margarine
    1/2 cup chopped nuts (optional)

    Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
    Stir in milk and vanilla.
    Mix well.
    Place butter on top.
    Microwave on high, 2 minutes.
    Beat with wooden spoon until smooth.
    Stir in nuts (OPTIONAL).
    Spread in 8 X 8 X 2 inch baking pan.
    Chill about 1 hour or until firm.
    Cut into pieces.

    Date September 20, 2014
  110. Cuisine
    Brussels Sprouts with Bacon, Garlic, and Shallots
    6 slices center-cut bacon, chopped
    1/2 cup sliced shallot (about 1 large)
    1 1/2 pounds Brussels sprouts, trimmed and halved
    6 garlic cloves, thinly sliced
    3/4 cup fat-free, lower-sodium chicken broth
    1/8 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).
    2. Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.

    Date September 14, 2014
  111. Cuisine
    Petits feuilletés roulés à la moutarde, jambon et gruyère
    •1 rouleau de pâte feuilletée
    •3 c à s de Moutarde de Dijon Fine et Forte Amora
    •5 tranches de jambon blanc
    •50g de gruyère râpé
    •1 jaune d’œuf
    Étape 1
    Dérouler la pâte feuilletée et la badigeonner de Moutarde Fine et Forte Amora.
    Découper les tranches de jambon en lanières et les déposer sur la pâte feuilletée pour la recouvrir complètement. Parsemer de gruyère râpé puis rouler en forme de palmier en réalisant 2 boudins de même taille.
    Étape 2
    Bien serrer à l’aide du papier cuisson de la pâte feuilletée et déposer au congélateur pour environ 30 minutes. Préchauffer le four à 180°C.
    Étape 3
    Détailler le rouleau en tranches d’environ 0,5 cm et les déposer sur une plaque recouverte de papier cuisson. Dorer les pourtours à l’œuf et enfourner pendant 12 à 15 minutes, jusqu’à ce que les palmiers soient bien dorés et gonflés (cuisson à surveiller).

    Date September 06, 2014
  112. Cuisine
    Meat Loaf
    2 eggs, lightly beaten
    3/4 cup 2% milk
    2/3 cup finely crushed saltines
    1/2 cup chopped onion
    1 teaspoon salt
    1/2 teaspoon rubbed sage
    Dash pepper
    1-1/2 pounds ground beef

    1 cup ketchup
    1/2 cup packed brown sugar
    1 teaspoon Worcestershire sauce

    1. Preheat oven to 350°. In a large bowl, combine the first seven ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan.
    2. In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf.
    3. Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.
    Yield: 6 servings.

    Date September 05, 2014
  113. Cuisine
    370g cream cheese (room temp – this is important!)
    400g tin of sweetened condensed milk
    250ml thickened cream
    1/3 cup of lemon or lime juice.
    In a mixing bowl, mix the cream cheese to get most of the lumps out. Then add the other ingredients, making sure the juice is added last. The reaction of the citrus juice will start to set your mixture almost immediately. On the low speed of your hand mixer, blend well until all ingredients are incorporated. Immediately pour mixture into pre-prepared crust. Refrigerate for 1 – 1 ½ hours.
    For the crust take 250g of your favourite plain biscuits and crush well. Stir in 125g of melted butter and press into the base of a lined spring-form tin.

    Date September 04, 2014
  114. Cuisine
    Baked Shrimp in Tomato Feta Sauce
    1 Tbsp. olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    2 14.5-ounce cans of diced tomatoes
    1/4 cup minced fresh parsley
    1 Tbsp. minced fresh dill or 1 teaspoon dried dill
    1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
    Pinch of salt, more to taste
    Pinch black pepper, more to taste
    3 ounces feta cheese (about 2/3 cup, crumbled)
    1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
    2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
    3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
    Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

    Date August 20, 2014
  115. Cuisine
    Spicy Garlic Shrimp with Coconut Rice
    1 1/2 cups long grain white rice
    1 pound, about 20 large jumbo shrimp (peeled with tail on or unpeeled, but veins removed)
    6 large garlic cloves
    1 1/2 cup of water
    1 jalapeno pepper, seeded, de-ribbed, julienned
    Juice of one lime (or 2 inches of white tender end of lemongrass, finely sliced)
    1 Tbsp. olive oil
    2 small cans (5.6 ounces) coconut milk
    1/2 to 1 teaspoon of red chili powder or red chili sauce (to taste)
    Cilantro for garnish (optional)
    1 Start cooking rice, following package instructions.
    2 Pulse garlic, water and 1/2 teaspoon salt in a blender, just a few pulses, so you can still see chunks of garlic. Pour over shrimp to marinate. Marinate for 10 minutes.
    3 Strain the water from the shrimp and garlic mixture. Add the lime juice (or finely sliced lemongrass), jalapeño, and 1/2 teaspoon of salt to the shrimp mixture.
    4 Heat 1 Tbsp. olive oil in high heat in large sauté pan. Add shrimp. Cook one minute. Add 1 small can of coconut milk. Cook 30 seconds more. Mix in a teaspoon red chili powder or sauce.
    5 Put rice into a large bowl. Mix in the second 5.6 ounce can of coconut milk to the cooked rice.
    Serve shrimp on rice. Garnish with chopped fresh cilantro (optional).

    Date August 20, 2014
  116. Cuisine
    1 cup tightly packed fresh basil or cilantro leaves
    1 cup tightly packed fresh parsley leaves
    1 to 2 garlic cloves
    1/2 cup olive oil
    1/2 cup grated Parmesan cheese
    1/4 teaspoon salt
    In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta. Yield: 3/4 cup.

    Date August 20, 2014
  117. Cuisine
    Le 4 x 9
    Le moelleux aux pommes façon grand-mère...
    •3 œufs
    •3 pommes
    •9 c à s de farine
    •9 c à s de sucre
    •9 c à s de lait
    •9 c à s d'huile
    •1 sachet de levure chimique
    Étape 1
    Mélanger dans l'ordre: les œufs, le sucre, la farine, le lait, l'huile et la levure. Ajouter les pommes préalablement épluchées et découpées en morceaux. Bien mélanger.
    Étape 2
    Beurrer un moule, verser la préparation et enfourner 40 min à 180°C.

    A la fois moelleux et fondant, ce gâteau est LA recette de grand-mère inratable et facile à réaliser ... Le 4 x 9 se décline avec d'autres fruits selon les envies et les saisons (poires, prunes, framboises...).

    Date August 17, 2014
  118. Cuisine
    sauce tzatziki
    - 1 concombre
    - 1 ou 2 gousses d'ail
    - 1 bouquet de menthe et coriandre frais
    - 4 cuillères à soupe d'huile d'olive
    - 120 gr de fromage blanc à la crème ou 1 yaourt grec
    - sel et poivre
    Râper le concombre et le faire dégorger 15 min.
    Le mettre dans un saladier, ajouter l'ail écrasé, la menthe et le coriandre finement hachés, mettre le yaourt, l'huile, le sel et le poivre, remuer et mettre au frais.
    Le servir très frais avec du pain grec en apéritif, ou tel quel en entrée.

    Date August 16, 2014
  119. Cuisine
    Rôti de thon
    sel, poivre, ail, thym, persil, tranche de thon bien épaisse, tomate, oignon, sauce soja, huile
    Emincer l'oignon
    Piler ail, thym, sel
    Ajouter 4 cuillères à soupe de sauce soja
    Ajouter 4 cuillère à soupe d'huile
    Saler la tranche des deux côtés
    Mettre la marinade sur le thon
    Retourner et mettre le reste de marinade puis laisser mariner 20 minutes
    Faire chauffer un peu d'huile
    Poser la tranche pour la dorer
    Faire dorer l'autre côté
    Ajouter l'oignon et le reste de marinade
    Ajouter la tomate coupée en dés
    Mettre de l'eau à mi-hauteur
    Ajouter quelques grains de poivre
    Cuire à couvert feu moyen pour 6 minutes
    Hacher le persil
    Déposer la moitié du persil sur le thon
    Retourner la tranche
    Saupoudrer du persil de l'autre côté
    Couvrir et prolonger la cuisson de 6 minutes à feu fort
    Sortir la tranche de thon
    Laisser la sauce réduire

    Date August 15, 2014
  120. Cuisine
    The easiest Fridge Cheesecake recipe ever!
    What you will need:
    1 packet tennis biscuits (coconut flavoured biscuits)
    25ml butter
    379ml condensed milk
    250g plain cottage cheese
    125ml lemon juice
    You can also add melted chocolate, chopped fruit and even caramel to the recipe.
    How to prepare:
    1. Crush the biscuits and add the melted butter. Mix until crumbs form and press in a pudding dish.
    2. Mix all the filling ingredients together and pour into the crust. Place in the fridge for 2 to 3 hours to set.
    3. When ready, garnish with your favourite fruit or topping.

    Date July 31, 2014
  121. Cuisine
    Tangy Watermelon Salad
    14 cups cubed seedless watermelon
    1 medium red onion, halved and thinly sliced
    1 cup chopped green onions
    3/4 cup orange juice
    5 tablespoons red wine vinegar
    2 tablespoons plus 1-1/2 teaspoons honey
    1 tablespoon finely chopped sweet red pepper
    1/2 teaspoon salt
    1/4 teaspoon onion powder
    1/4 teaspoon garlic powder
    1/4 teaspoon ground mustard
    1/4 teaspoon pepper
    3/4 cup vegetable oil
    In a large bowl, combine the watermelon and onions. In a small bowl, combine the orange juice, vinegar, honey, red pepper and seasonings; slowly whisk in the oil.
    Pour over watermelon mixture; toss gently to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon. Yield: 16 servings.

    Date July 20, 2014
  122. Cuisine
    Oats, date and honey muffins recipe
    Serving Size: 12
    1 1/2 cups self-raising flour
    1 teaspoon baking powder
    1 1/4 cups UNCLE TOBYS Traditional Oats
    1/3 cup castor sugar
    1 cup dried dates, roughly chopped
    150ml vegetable oil
    1 egg, lightly beaten
    1/2 cup milk
    3 tablespoons honey
    Preheat oven to 180ºC (350ºF).
    Lightly grease and base line with non stick baking paper a 12 hole (1/3 cup capacity) muffin tin.
    Sift together flour and baking powder, add sugar, oats and dates.
    In a medium bowl whisk together oil, egg, milk and honey.
    Fold flour into the liquid, mix until combined.
    Spoon into the prepared tin.
    Sprinkle evenly with the reserved oats.
    Bake 15-18 mins or until golden and firm to touch.

    Date July 06, 2014
  123. Cuisine
    Omelette Roll
    8 Eggs
    1cup Milk
    1/3 cups Flour
    1medium Tomato; finely chopped
    4 slices Ham; chopped
    1/4 cups Purple Onion; finely chopped
    1 1/2 cups Mozzarella Cheese
    You can add absolutely anything that you wish to this omelette, such as various types of vegetables, sausages and cheese.
    Beat eggs, milk and flour in large bowl. I found that beating eggs with flour first and adding milk later, gives an omelette a smoother texture.
    Pour egg mixture onto a pan lined with parchment paper. Sprinkle eggs with prepared vegetables, ham and 1/2 cup of cheese. Bake at 350F for about 14, or until edges are almost set.
    Top omelette with remaining cheese; bake 2 min or until the cheese is melted.
    Roll up the omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices. Serve immediately, as melted cheese does taste the best.

    Date June 13, 2014
  124. Cuisine
    Microwave Potato Chips
    Slice 1 to 2 potatoes, depending on size, VERY thin!
    Put the slices in a small bowl and drizzle with some olive oil, coconut oil, or whatever oil you prefer.
    Arrange potato slices in a single layer on a microwave-safe plate.
    Sprinkle on some salt to taste.
    Microwave on high for 2-3 minutes (timing will vary depending on the power of the microwave and the thickness of the slices).
    Turn the slices over (careful…they’re HOT!)
    Microwave again for another 2-3 minutes or until they start to brown and get crispy on the edges.
    Remove from microwave and allow to cool completely. (They will continue to crisp up as they cool).
    Repeat process for as many potatoes as you like!

    Date June 12, 2014
  125. Cuisine
    Saucisses à la bière
    Ingrédients :
    1 paquet de saucisses de poulet - 2 gousses d'ail râpées - 1 oignon haché - 1 bâton de cannelle (ou 1 cuillère à café de cannelle en poudre) - quelques clous de girofle - 1 cuillère à soupe de ketchup - 1 cuillère à soupe de sauce soja - 1/2 cannette de bière - 1 cuillère à soupe d'huile – miel - sel et poivre.
    Réalisation :
    1. Mettez dans un grand saladier, l’huile, le ketchup, la sauce soja, l'ail, l'oignon, la cannelle et les clous de girofle, mélangez le tout.
    2. Faites des entailles dans les saucisses avant de les ajouter au mélange d’épices.
    3. Salez, poivrez et recouvrez de bière. Laissez macérer pendant environ deux heures.
    4. Faites cuire à feu doux. Dès que la sauce commence à s'épaissir, ajoutez le miel et laissez cuire encore quelques minutes.
    5. Servez chaud, accompagné d'une purée de pommes de terre et d'une salade verte.

    Date May 07, 2014
  126. Cuisine
    German Apple Cake
    -1 tin Pie apples(the big tin!)
    -1 cup flour
    -1 tsp baking powder
    -1 cup sugar
    -3 tbsp butter
    -1/4 cup milk
    -3 eggs
    -1 cup sugar
    -2 tbsp butter
    -1cup Ideal milk
    -Melt margarine and add sugar and eggs. Mix well, add milk, flour, baking powder and salt.
    -Mix well and pour mixture in greased pie dish.(22x32cm will work perfectly)
    -Place apples on dough and press lightly. . Bake at 180degreesC for 30 minutes.
    -Boil ingredients for sauce together in double boiler for 10 minutes and pour over hot cake. Lower the oven temp to 160degrees C and put cake back into the oven for another 5-10 minutes. Just long enough for the sauce to become nice and gooey. Remove from oven, eave to cool and serve.

    Date May 03, 2014
  127. Cuisine
    Chicken Paillards with Asparagus, Lemon, Garlic, and Dill
    4 boneless, skinless chicken breast halves (about 1-3/4 lb.), tenders removed
    1-1/2 oz. (1/3 cup) all-purpose flour
    Kosher salt and freshly ground black pepper
    1/4 cup extra-virgin olive oil
    1/2 cup lower-salt chicken broth
    6 medium cloves garlic, thinly sliced
    1 large lemon, finely grated to yield 1 tsp. zest and squeezed to yield 3 Tbs. juice
    1 lb. asparagus, trimmed and cut into 2-inch pieces
    2 Tbs. chopped fresh dill
    2 Tbs. unsalted butter, cut into 3 or 4 pieces

    Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even 1/4- to 1/2-inch thickness.

    In a shallow bowl, combine the flour, 2 tsp. salt, and 1 tsp. pepper.

    Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Dredge 2 paillards in the flour, shaking off any excess, and place in the skillet. Cook, flipping once, until lightly browned, about 4 minutes total. Transfer the chicken to a plate; set aside. Repeat with the remaining oil and paillards.

    Add the garlic to the skillet and cook over medium-high heat, stirring occasionally, for about a minute. Add the chicken broth and lemon zest, scraping up any browned bits from the skillet. Add the asparagus, chicken, and any accumulated juice and nestle the chicken into the liquid. Bring to a boil, turn the heat down to maintain a simmer, cover, and cook until the chicken is cooked through and the asparagus is tender, 5 to 7 minutes. Transfer the chicken to a platter or plates.

    Remove the skillet from the heat and stir in the lemon juice, dill, and butter. Season to taste with salt and pepper. Spoon the asparagus mixture over the chicken and serve.

    Date May 02, 2014
  128. Cuisine
    Summery Avocado BLTs
    2 large Haas avocados (about 1 lb.)
    1 Tbs. fresh lemon juice, more to taste
    Kosher salt
    1 large tomato (about 3/4 lb.), 8 slices
    2 Tbs. olive oil
    8 thick slices bacon (about 10 oz.)
    1 large Vidalia onion, cut into 1/2-inch-thick rounds (about 8 rounds)
    Eight 1/2-inch-thick slices bread (rustic white, whole wheat,or sourdough), toasted
    8 Boston lettuce leaves
    In a small bowl, mash one of the avocados with the lemon juice and 1/4 tsp. salt. Taste and season the avocado with more lemon juice and salt if needed. Slice the second avocado into thin slices. Fan the tomato slices on a large plate, drizzle with 1 Tbs. oil, and sprinkle with 1/2 tsp. salt.
    In a large (12-inch), heavy-duty skillet (like cast-iron), cook the bacon with the remaining 1 Tbs. oil over medium heat, flipping occasionally, until it browns and renders much of its fat, about 5 minutes. Transfer the bacon to a plate lined with paper towels. Add the onion rounds to the skillet, sprinkle lightly with salt, and cook until they start to brown, about 2 minutes.
    Flip and cook until the other sides brown but they are still firm, about 2 more minutes. Remove from the heat.
    For each sandwich, spread the mashed avocado on one bread slice. Top with 2 slices of tomato, 2 onion rounds, bacon, lettuce, and avocado slices. Add the remaining slice of bread, and serve.

    Date April 19, 2014
  129. Cuisine
    Classic Chicken Pot Pie
    For the crust
    9 oz. (2 cups) unbleached all-purpose flour
    3/4 tsp. table salt
    6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
    For the filling
    5 Tbs. olive oil
    2-1/2 lb. boneless, skinless chicken thighs or breasts
    Kosher salt and freshly ground black pepper
    1/2 lb. medium cremini mushrooms, quartered (2 cups)
    1-1/2 cups frozen pearl onions, thawed and patted dry
    4 medium carrots, peeled and sliced 1/2 inch-thick (1-1/2 cups)
    3 medium cloves garlic, minced
    2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces
    2-1/4 oz. (1/2 cup) unbleached all-purpose flour
    3 cups lower-salt chicken broth
    1 cup half-and-half or heavy cream
    1-3/4 lb. red potatoes, cut into 1/2-inch dice (5 cups)
    1 cup frozen petite peas, thawed
    1/4 cup dry sherry
    1/4 cup chopped fresh flat-leaf parsley
    2 Tbs. chopped fresh thyme
    1-1/2 Tbs. Dijon mustard
    Make the crust
    Put the flour and salt in a food processor and pulse to blend. Add the butter and pulse until the butter pieces are the size of peas, 10 to 12 pulses. Drizzle 3 Tbs. cold water over the mixture. Pulse until the dough forms moist crumbs that are just beginning to clump together, 8 or 9 pulses more.
    Turn the crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of your hand, gently smear the dough away from you until the crumbs come together (two or three smears should do it). Shape the dough into a 4-inch square, wrap tightly in the plastic, and refrigerate until firm, at least 2 hours.
    Make the filling
    Heat 2 Tbs. of the oil in a 7- to 8-quart Dutch oven over medium-high heat until very hot. Generously season the chicken with salt and pepper. Working in two batches, brown the chicken well on both sides, 4 to 5 minutes per side, adding 1 Tbs. oil with the second batch. Transfer the chicken to a cutting board and cut into 3/4- to 1-inch pieces (it’s fine if the chicken isn’t fully cooked; it will finish cooking later). Put the chicken in a large bowl.
    Add 1 Tbs. oil to the pot and heat over medium-high heat until hot. Add the mushrooms. Cook without stirring for 1 minute. Continue cooking, stirring occasionally, until well browned, 3 to 4 minutes. Transfer the mushrooms to the bowl of chicken.
    Reduce the heat to medium and add the remaining 1 Tbs. oil and then the onions and carrots to the pot. Cook, stirring occasionally, until the edges are browned, 8 to 9 minutes. Add the garlic and stir constantly until fragrant, about 30 seconds more. Scrape the vegetables into the bowl of chicken and mushrooms.
    Melt the butter in the same pot over low heat. Add the flour and cook, whisking constantly, until the texture, which will be clumpy at first, loosens and smooths out, about 4 minutes. Slowly whisk in the chicken broth and half-and-half. Bring to a boil over medium-high heat, whisking to scrape up any browned bits from the bottom of the pan. Reduce the heat to low and add the potatoes, chicken, and vegetables (and any accumulated juice), and a generous pinch each of salt and pepper. Partially cover the pot and simmer gently (adjusting the heat as necessary), stirring occasionally, until the potatoes and carrots are just tender, 15 to 18 minutes. Stir in the peas, sherry, parsley, thyme, and mustard. Season to taste with salt and pepper.
    Assemble the pot pies
    Distribute the filling evenly among six ovenproof bowls or ramekins that are 2 to 3 inches deep and hold at least 2 cups.
    Let the dough soften slightly at room temperature, about 20 minutes. On a lightly floured surface, roll the dough into a 1/8-inch-thick rectangle. With a round cookie cutter (or using a plate as a guide), cut 6 dough circles that are slightly wider than the inner diameter of the bowls (re-roll the scraps if necessary). Cut one small X in the center of each circle.
    Top each bowl of stew with a dough round. With your fingertips, gently press the dough down into the edge of the stew, so that it flares up the sides of the bowl.
    Bake the pies
    Position a rack in the center of the oven and heat the oven to 425°F. Put the pot pies on a foil-lined rimmed baking sheet. Bake until the filling is bubbling and the crust is deep golden-brown, about 45 minutes. Cool on a rack for 20 to 30 minutes before serving.
    Make Ahead Tips
    The dough for the crust can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, thaw in the refrigerator overnight or at room temperature for about 1 hour before rolling.
    The filling can be prepared through the step of adding the peas and seasonings, cooled and refrigerated for up to 8 hours.
    The pot pies can be assembled and refrigerated, covered, for up to 1 day before baking and serving.

    Date April 19, 2014
  130. Cuisine
    Ferrero Rocher Cake Recipe
    5 large Eggs
    6 tablespoons Sugar
    1 3/4 cups Ground Hazelnuts
    2 tablespoons Flour
    2 tablespoons Cocoa Powder
    2 teaspoons Baking Powder
    200 grams Unsalted Butter; room temperature; for cream
    1 1/2 cups Chocolate Chips; for cream
    7 tablespoons Nutella; for cream
    1 cup Crushed Wafers; for cream
    10 Ferrero Rocher Candy
    1/2 cups Hazelnuts; chopped, for decorating the cake

    1)Whisk eggs with sugar until they are three times in volume, light and fluffy.
    2)Sift flour, cocoa and baking powder. Mix in with ground nuts.
    3)Using spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and loose the fluffiness. Butter all sides of the 9 inch baking dish, pour batter into the dish. Bake at 350F for about 40 minutes.
    1)Dissolve chocolate, either in water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together.
    Putting Cake together
    1)Slice the cake into two or three layers. Break wafers into small pieces.
    2)Spread cream over each layer evenly, sprinkle wafers over the cream. Decorate outside of the cake, using the left over cream, cake and hazelnuts. Slice ferrero rocher candy in half and place it on the edge of the cake all around.

    Date April 13, 2014
  131. Cuisine
    Roast chicken with couscous
    1.75 kg chicken
    1 lemon, halved
    2 red onions, peeled and cut into quarters
    2 carrots, peeled and cut into chunks
    a few sprigs fresh mint, leaves picked and chopped
    olive oil
    1 heaped teaspoon ground cumin
    200 g jarred roasted red peppers, drained and roughly chopped
    1 teaspoon smoked paprika
    1 tablespoon ground coriander
    250 g couscous
    extra virgin olive oil
    Preheat the oven to 200°C/400°F/gas 6. Place your chicken on a chopping board and make some deep criss-cross slashes in its legs with a sharp knife. This helps the salt and spices to flavour the meat, and it also helps to cook the chicken a little bit more quickly.

    Stuff the lemon halves inside the chicken, rub the skin with olive oil, salt, pepper and the cumin. Place the chicken in a roasting tray and pop it in the preheated oven.

    After 15 minutes in the oven, turn the heat down to 180°C/350°/gas 4 and add the onions and carrots to the roasting tray. Roast for another hour, shaking the tray now and then, until the chicken is cooked. (The chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)

    Carefully lift the chicken onto a plate and cover with foil to keep warm. Spoon the vegetables onto your chopping board and chop them roughly, then tip them back into the tray and place on the heat. Add 500ml water and then scrape all the lovely sticky bits off the bottom of the tray with a wooden spoon.

    Add the chopped peppers, smoked paprika, coriander and couscous to the tray. Pull the lemon halves out of the chicken with a pair of tongs and squeeze the juices into the tray. Bring to the boil, then turn the heat off and leave to rest for 5 minutes or until the couscous has absorbed all of the water. Fluff up the couscous using a fork and stir through the chopped mint and a good lug of extra virgin olive oil.

    Cut the chicken up into joints and serve on a large plate on a bed of the tasty roast-vegetable couscous.

    Date April 06, 2014
  132. Cuisine
    Homemade Corn Dogs
    Makes 10 Corn Dogs

    1 1/2 cups yellow cornmeal
    1 1/4 cups all-purpose flour
    1/4 cup sugar
    1 Tablespoon baking powder
    1/4 teaspoon salt
    1 egg, beaten
    1 1/2 cups buttermilk (regular milk works too)
    1 Tablespoon vegetable oil
    1 Tablespoon honey
    1 (10 count) package Hot Dogs
    10 wooden skewers or chopsticks

    2 Quarts Vegetable Oil, for frying

    In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
    In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
    Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.
    Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

    Date April 06, 2014
  133. Cuisine
    Poulet aux abricots
    Temps de préparation : 3 minutes
    Temps de cuisson : 60 minutes

    Ingrédients (pour 6 personnes) :
    - 6 belles cuisses de poulets
    - 2 boîtes d'abricots au sirop (pas d'abricots frais, ni d'abricots en morceaux)
    - 1 sachet de soupe à l'oignon (sans croûtons)
    - sel et poivre

    Préparation de la recette :
    Dans un plat a gratin, disposer les cuisses de poulet, sel poivre.
    Ajouter les abricots avec le sirop. Mettre en pluie le sachet de soupe à l'oignon.
    Mettre au four préchauffé à thermostat 6/7 (200°C) pour 1h à 1h20 selon la grosseur des cuisses.

    Date April 06, 2014
  134. Cuisine
    Chocolate & beetroot cake
    olive oil
    plain flour, for dusting
    300 g good-quality dark chocolate (70% cocoa solids)
    250 g raw beetroot
    4 large free-range eggs
    150 g golden caster sugar
    120 g ground almonds
    1 teaspoon baking powder
    1 tablespoon good-quality cocoa powder
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil.
    3. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base.
    4. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.
    5. Break 200g of the chocolate up into small pieces and add to a heatproof bowl.
    6. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn't touching the water, and allow to melt, stirring occasionally.
    7. Once melted, use oven gloves to carefully remove from the heat and put to one side – beware of the steam when you lift up the bowl.
    8. Use a Y-shaped peeler to peel the beetroot (you might want to wear gloves to do this), then quarter them on a chopping board.
    9. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.
    10. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands.
    11. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.
    12. Use an electric hand whisk to whisk the egg whites until you have stiff peaks.
    13. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over mix.
    14. Add the mixture to the prepared cake tin and spread out evenly using a spatula.
    15. Bake in the hot oven for around 50 minutes, or until risen and cooked through.
    16. To check if it's done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake's cooked; if it's slightly sticky it needs a bit longer.
    17. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.
    18. When you're ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate.

    Date April 06, 2014
  135. Cuisine
    Chocolate clafoutis with caramelised oranges
    5 oranges
    100 g good-quality dark chocolate (70% cocoa solids)
    80 g unsalted butter
    115 g self-raising flour
    115 g ground almonds
    115 g sugar
    1 pinch salt
    2 large free-range eggs
    3 free-range egg yolks
    180 ml full cream milk
    100 g good-quality white chocolate, broken up
    500 ml crème fraîche, optional
    The nice thing about this recipe is that the fruit accompanying it can be varied – certain things work really well with chocolate, like oranges, clementines, apricots or cherries, so give them a try.
    Preheat your oven to 200ºC/400ºF/gas 6. Firstly zest 3 of your oranges, then carefully remove the outer peel and slice them across into wheel-shaped pieces just under 1cm-inch thick. Break the dark chocolate up, place in a small bowl and slowly melt it over some simmering water, giving it a stir once in a while with a spatula.
    You will need a deep 20cm metal tin or earthenware dish to cook the clafoutis in. Rub the inside of it with a little of the butter. To make the clafoutis, sift the flour into a separate bowl, add the almonds, half the sugar, the salt, eggs, yolks, orange zest and milk. Whisk up until smooth and then add the rest of the butter to the melting chocolate. Scrape all the melted chocolate and butter into the batter mix and pour into your tin. Poke little pieces of white chocolate into the batter, then place the tin in the oven and bake for around 16 to 20 minutes. It will rise and should be firm around the edges but sticky and gooey in the middle. This doesn't mean it's undercooked... it means it's perfect! So be careful not to overcook it or it will just be like a boring sponge.
    While it's cooking, bring the other half of your sugar to the boil with about 6 tablespoons of water on a medium heat until you have a golden caramel. Remove from the heat, add the juice from your remaining oranges and stir it in to loosen the caramel syrup slightly. Arrange your oranges nicely on a plate, pour over the caramel and serve with your chocolate clafoutis and, if using, a bowl of crème fraîche.

    Date April 06, 2014
  136. Cuisine
    Incredible!! Only 2 ingredients!

    Ice Cream Bread

    This two-ingredient bread is terrific any time of day. Pop it in the oven while you're preparing supper, or serve it for afternoon tea. If you are lucky enough to have leftovers, toast a few slices for breakfast and serve with butter and jam.

    2 cups ice cream, softened
    1 1/2 cups self-rising flour

    Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 22cm loaf pan.
    Bake at 180C for 40 to 45 minutes or until a wooden pick inserted in centre of bread comes out clean. Remove from pan, and cool on a wire rack.

    Note: Batter may also be divided evenly between 2 greased and floured 15cm loaf pans. Bake at 180C for 20 to 25 minutes or until a wooden pick inserted in centre of bread comes out clean.

    Date March 15, 2014
  137. Cuisine
    Jewish Cheesecake

    For the crust

    3/4 packet Marie Biscuits, crushed
    125g margarine, melted
    15ml sugar


    2x 250g cream cheese or cottage cheese
    125ml cream
    3 extra large eggs
    200ml sugar
    5ml vanilla essence

    Preheat oven to 180degrees C.
    Mix crumbs, margarine and sugar and press firmly onto the bottom and sides of a 22cm ovenproof dish.

    Mix cream cheese/cottage chees, cream, eggs, sugar and vanilla together. Pour into crust. Place on oven and bake for 15 minutes. Then lower temperature to 150degreesC and bake for another 15-20minutes. Switch the oven off and let the cheesecake cool in the oven. Leave the oven door slightly open. Take cake from oven when cooled and put in fridge.

    Date March 08, 2014
  138. Cuisine
    Grenadilla Fridge Tart

    Ingredients you will need:
    1 packet of tennis biscuits
    1 – 2 tbsp. butter
    1 packet of lemon jelly
    1.5 cups boiled water
    1 tin of condensed milk
    3 small tins of granadilla pulp or 6 fresh granadillas pulped

    Place the entire packet of tennis biscuits in a food processor and blitz till it resembles fine bread crumbs. Work the butter into the crumbs with fingers and once well combined, press into a greased loose based 23cm round cake tin. Place in the refrigerator for about 30 minutes.

    Mix the jelly powder with 1.5 cups of boiling water. Allow to cool completely. Once cooled, add the tin of condensed milk and granadilla pulp and mix well. Pour over tennis biscuit base and refrigerate till set. Serve as is or with ice-cream.

    Date February 25, 2014
  139. MAGIC CAKE - One simple (thin) batter and once you bake it, you "magically" end up with a 3 layer SCRUMPTIOUS cake! One of the easiest, most delicious cake recipes I've ever tried! ~♥~
    There's a CHOCOLATE version too!
    4 eggs (separate yolks from whites) at room temperature
    1 tsp vanilla extract
    150 g (3/4 cup) sugar
    125 g (1 stick or ½ cup) butter, melted
    115 g (4 oz or ¾ cup) of all purpose flour
    500 ml (2 cups) milk lukewarm
    powdered sugar for dusting cake

    1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
    2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
    3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
    4. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
    5. Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
    6. Sprinkle some powdered sugar after cake has cooled.


    4 eggs, at room temperature and separated
    1 tbsp water
    ¾ cup sugar (150 g)
    1 stick of butter (125 g), melted
    6.5 tbsp all purpose flour (65 g)
    6 tbsp cocoa powder (50 g)
    2 cups milk (500 ml), warmed up
    pinch of salt
    1 tsp vanilla extract
    1 tsp vinegar

    Preheat oven to 160 degreesC. Grease and flour a 20x20cm baking pan.
    Separate the eggs and add the egg yolks to the bowl of a mixer. Add a tbsp of water to the egg yolks and add the sugar. Beat this at high until eggs are light and creamy.
    Add melted butter, vanilla extract and salt to mixer and continue beating until butter is fully incorporated and mixture is light and fluffy.
    You can mix the cocoa and flour together and add to the mixing bowl in batches, 3 times should be enough. After each addition mix thoroughly.
    Once flour and cocoa powder has been mixed in, add the milk a bit at a time and mix. The milk should be warm so not to cool the butter. Make sure the milk has been mixed in thoroughly, the mixture should be pretty liquidy, so don’t get scared.
    Clean the mixing bowl and whisk attachment and make sure you dry it out. Add egg whites to mixing bowl and the vinegar and mix until egg whites are stiff.
    Add a bit of the egg whites to the chocolate mixture and gently fold in. Next you’re going to reverse and add a bit of the chocolate mixture to the egg whites. This way it will be easier to mix everything together. Repeat until everything is well mixed and the mixture should be thin like a pancake batter.
    Pour the batter in the prepared baking dish and bake for roughly 60 minutes or until done. The cake will still jiggle in the middle when you take it out, so that’s normal. Let it cool completely then cut into squares and serve.

    Date February 19, 2014
  140. Cuisine
    Lemon Butter Cookies

    For the Cookies:
    1 cup & 2 tablespoons All-Purpose Flour
    1/3 cup Sugar
    1 1/2 tablespoon Lemon Zest, finely grated
    7 tablespoons Unsalted Butter, cut into 1/4″ cubes
    1 Egg Yolk

    For the Glaze:
    1 cup Powdered Sugar
    3 tablespoons Lemon Juice, fresh

    For the Cookies:
    In a large mixing bowl combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs. Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (Note: If the dough looks too dry add some ice water 1 teaspoon at a time until the mixture comes together.)

    Once the dough has been formed into a ball, cut the dough in half and roll each half into a log about 1-inch in diameter. Wrap the logs in plastic wrap and allow them to chill in the freezer for 30 minutes. (Note: You can freeze the dough for up to a month if you do not want to bake all of the cookies immediately!)

    Once you are ready to bake the cookies pre-heat the oven to 180 degrees C ,Remove the logs from the freezer, unwrap and slice into 1/4-inch think rounds using a serrated knife. Place the cookies on a baking sheet lined with parchment paper and back for 10-12 minutes. Transfer the cookies to a wire rack and allow them to completely cool before glazing them.

    For the Glaze:
    Place the powdered sugar into a small mixing bowl and add the lemon juice. Whisk until the mixture is syrupy. Glaze the cookies using a pastry brush, the back of a spoon, or place the glaze into a piping bag and pipe onto the cookie. Allow the cookies to sit until the glaze is set.

    Date February 16, 2014
  141. Cuisine
    Individual Strawberry Cream Pies

    -No Bake Recipe-


    1 1/2 cups Tennis Biscuit crumbs
    5 tablespoons unsalted butter, melted
    2 cups heavy cream
    2 x 250g cream cheese, at room temperature
    1/2 cup sugar and 2 teaspoons vanilla extract
    1/2 cup Strawberry filling (recipe hereunder)


    In a small bowl, combine crumbs and melted butter until a crumbly, moist mixture forms. Press 1/4 cup crumb mixture over the bottom of six baby food-Purity bottles set aside/ramekins

    In the bowl of an electric mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form; set aside.

    In another clean bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar and vanilla until smooth, scraping the sides of the bowl and beaters as needed. Fold in 1/3 of the whipped cream to lighten it; then add remaining whipped cream, gently folding until the filling is light and fluffy.

    Pour the filling into each jar, spreading it out in an even layer.

    Serve chilled, topped with strawberry pie filling
    * Easy Strawberry filling
    1 x 410g Goldcrest canned Strawberries in sauce
    2 teaspoons Maezena
    2 Tablespoons Icing sugar
    few drops lemon juice
    Drain the juice from the can and leave strawberries separate
    Add juice in pan, heat with the Icing and lemon juice and thicken with Maezena. Add Strawberries and slow cook for 2 minutes. Leave to cool.

    Date February 15, 2014
  142. Cuisine
    Coconut Macaroons

    makes 1 dozen

    2/3 cup all-purpose flour
    5 1/2 cups flaked coconut
    1/4 teaspoon salt
    1 (14 ounce) can sweetened condensed milk-385g
    2 teaspoons vanilla extract


    1.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.

    2.In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.

    3.Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

    Date February 15, 2014
  143. Cuisine
    Nutella Mug Cake

    Date February 14, 2014
  144. Cuisine

    2 cups milk
    250 g butter or margarine
    6 eggs
    2 1/ 2 cups sugar
    4 cups flour
    1/ 2 tsp salt
    2 tbs baking powder

    Preheat oven to 200 C
    Grease and line oven tray
    Place milk in a saucepan with the butter
    Stir until butter has melted and it reaches boiling point.
    Keep aside
    Whisk the eggs in a large bowl, adding sugar gradually.
    Beat until mixture is thick and double in volume
    Sift in the dry ingredients and fold in the hot liquid
    Pour into prepared baking tray
    Bake for 20-25 minutes or until springy to the touch
    Turn out to cool.

    Date February 14, 2014
  145. Cuisine
    Creamy Lime Squares


    For The Crust
    •4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
    •2/3 cup almond flour or ground nuts (any you prefer)
    •1 cup tennis biscuit crumbs
    •1/4 cup sugar
    •1 tablespoons grated lime zest

    For The Filling
    •2 large egg yolks
    •1 can (14 ounces) sweetened condensed milk
    •1/2 cup fresh lime juice (around 5 medium limes)
    •2 tablespoons fresh lemon juice (around 1 medium lemon)


    1. Preheat oven to 180 degreesC. Brush a 20cm square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.) Line bottom with parchment paper, leaving a 5cm overhang on two sides.

    2. To make the crust: Whisk almond flour/ground nuts with biscuit crumbs, sugar, and zest. Mix in butter. Press mixture into bottom and 2,5cm up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

    3. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

    4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

    Date February 14, 2014
  146. Cuisine
    Tomato Tartlets
    Bakers Cream Crackers form the base of these delightful mini tomato treats. A deliciously light vegetarian meal!


    100 g (1/2 pack) Bakers Cream Crackers
    65 ml melted butter
    65 ml low-fat cream cheese
    90 ml freshly grated parmesan or mature cheddar cheese
    5 – 10 ml garlic, finely chopped
    30 ml olive oil
    10 ml balsamic vinegar
    65 ml prepared wholegrain mustard
    30 ml sugar
    5 ml salt
    10 ml milled black pepper
    65 ml finely chopped parsley
    500 ml skinned, seeded and finely chopped tomatoes
    200 ml grated mozzarella cheese
    12 whole small basil leaves
    Place the Bakers Cream Crackers in a processor and process into fine crumbs. Add the melted butter, cream cheese and parmesan or cheddar cheese and pulse until combined. Press the mixture into the bottoms and sides of 12 miniature loose-bottomed flan rings and place the rings on a baking sheet.
    Whisk together the garlic, olive oil, vinegar, mustard, sugar, salt, pepper and parsley and pour over the tomatoes. Add the mozzarella cheese and mix lightly. Spoon mixture into the crusts and bake in the oven pre-heated to 190 ºC for 15 – 20 minutes. Remove from the oven and allow to rest for a few minutes. Turn the tartlets out and garnish with the basil leaves.
    Serve while still warm.

    Makes 12.

    Date February 07, 2014
  147. Cuisine
    Worlds Best Chocolate No Bake Bars

    1 cup peanut butter
    1/2 cup honey
    1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavour)
    2 cups dry oats (not instant)
    1 C shredded coconut
    1/2 C chopped walnuts (optional)
    1 1/4 cups dark chocolate chips
    1 t vanilla extract

    Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 20x30cm pan and cool in the fridge. When it’s set, cut into bars and enjoy. Store in the fridge. If they last that long!

    Date February 07, 2014
  148. Cuisine
    Grilled Chicken Tenderloins

    4 - 5 chicken breasts, cut into pieces or 12 chicken tenderloins
    1 - 8 oz bottle Italian Dressing (1 cup)
    2 - teaspoons fresh or bottled lime juice
    4 - teaspoons honey

    Cut each chicken breast into strips or use tenderloins pieces. If using tenderloins cut and remove the white tendon off each end.

    In a bowl that has a cover or large Ziploc bag add the dressing, lime juice and honey; mix to combine.

    Add the chicken and mix to coat all the pieces. Marinate in the refrigerator for 1 hour.

    Remove chicken from the refrigerator and add to a larger skillet (marinade and chicken).
    (You pour the chicken with all the marinade into the pan to braise. It will look like you have A LOT of liquid but do not worry, it will cook all the way down.)

    Braise the tenders in a non-stick pan until golden brown in color, but not dry. Start the stove temperature at medium high to get things going.

    After it comes to a boil reduce the heat to low-medium and continue cooking.

    You just want them to simmer until all the liquid has cooked down (this can take up to 40 minutes)

    You still want a bit of glaze left in the pan. When chicken is done remove and serve.

    Date February 05, 2014
  149. Cuisine
    Crêpes inratables
    - 250g de farine
    - 250ml de lait
    - 250ml d'eau
    - 2 oeufs
    - 1 pincée de sel
    - 2 càb d'huile

    Mélanger le sel avec la farine et faites-y un puits.
    Battre les oeufs en omelette et y incorporer le lait, l'huile et l'eau.
    Ajouter le mélange liquide dans le puits de farine et mélanger doucement, puis vigoureusement pour éviter les grumeaux (s'il y en a, on peut le passer au tamis ou au mixer).
    Laisser reposer 30mn.
    Faire chauffer une poêle anti-adhésive et y déposer quelques gouttes d'huile. Faire cuire les crêpes.

    Date February 02, 2014
  150. Cuisine

    1kg de poulet, 1 kg d'oignons, 4 citrons verts, sel, 5 gousses d'ail, poivre
    1kg d'oignons = 1Kg de poulet

    Préparation (la veille):
    -Piler l'ail
    -Couper le poulet et le mettre dans un récipient
    -Mettre l'ail pilé
    -Saler, poivrer et mélanger le poulet
    -Presser les citrons et hacher les oignons
    -Ajouter les oignons et le jus de citron au poulet
    -Réserver au frais 12H
    -12H plus tard : Retirer le poulet des oignons. Enlever tous les oignons
    -Egoutter les oignons (On égoutte les oignons en les pressant dans la main)
    -Réserver le jus de citron
    -Faire griller le poulet
    -Faire chauffer de l'huile et faire roussir les oignons
    -Quand les oignons sont roussis, ajouter le poulet
    -Ajouter le jus de citron et un verre deau
    -Couvrir et laisser cuire, baisser le feu à ébulition et laisser réduire.

    Date January 19, 2014
  151. Cuisine
    Jarrets de porc fumés aux lentilles

    curcuma, thym, jarret de porc fumé, tomates, lentilles, gingembre, thym, laurier, feuilles de 4 épices

    -Mettre les jarrets dans une marmite
    -Mettre de l'eau à hauteur et faire bouillir dans 2 eaux
    -Piler l'ail et le gingembre
    -Emincer l'oignon
    -Couper les tomates en dés
    -Entailler les jarret pour qu'ils ne se recroquevillent pas par la suite
    -Cuire pendant 50min dans une troisième eau, vérifier que la peau est fondante
    -Remplacer l'eau par un peu d'huile
    -Mettre les jarrets à frire dans l'huile à feu moyen
    -Ajouter les oignons et laisser suer
    -Ajouter le mélange pilé
    -Mélanger et laisser suer un peu encore
    -Ajouter la tomate
    -Ajouter une demi cuillère à café de curcuma, saler et couvrir pour laisser compoter
    -Ajouter le thym, le laurier et les feuilles de 4 épices
    -Ajouter les lentilles, mélanger et ajouter 1 verre d'eau
    -Couvrir et cuire à feu doux
    -Arrêter et mélanger quand ca commence à coller au fond de la marmite.

    Date January 19, 2014
  152. Cuisine
    Starbucks Lemon Loaf

    1 1/2 cups FLOUR
    1/2 teaspoon BAKING SODA
    1/2 teaspoon BAKING POWDER
    1/2 teaspoon SALT
    3 EGGS
    1 cup SUGAR
    2 tablespoon BUTTER; Softened.
    1 teaspoon VANILLA
    1 teaspoon LEMON EXTRACT
    1/3 cup LEMON JUICE
    1/2 cup OIL
    1 cup POWDERED SUGAR; Plus 1 Tablespoon.
    2 tablespoons WHOLE MILK.
    1/2 teaspoon LEMON EXTRACT
    -Combine flour, baking soda, baking powder and salt in a bowl.
    -Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
    -Pour wet ingredient into the dry ingredients and blend until smooth.
    -Add oil and mix well.
    -Pour batter into a well greased 9x5-inch loaf pan.
    -Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
    -Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
    -When the loaf is cool, remove it from pan and frost the top with the icing.
    -Let the icing set up before slicing.

    Date January 13, 2014
  153. Cuisine
    Broiled Shrimp Scampi


    1 1/2 pounds large shrimp, peeled and deveined, tails left on, patted dry
    1 tablespoon olive oil
    2 cloves garlic, minced
    Coarse salt and ground pepper
    2 tablespoons freshly squeezed lemon juice
    2 tablespoons chopped fresh parsley
    Lemon wedges, for serving


    Step 1
    Heat broiler with rack set 4 inches from heat. Place shrimp on a large broilerproof rimmed baking sheet.
    Step 2
    Sprinkle with oil and garlic, and season generously with salt and pepper; toss to coat. Arrange shrimp in a single layer.
    Step 3
    Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon juice and parsley; toss to combine. Serve immediately; garnish with lemon wedges.

    Date January 01, 2014
  154. Cuisine
    Soy-Glazed Salmon


    1/4 cup packed light-brown sugar
    1/4 cup olive oil
    3 tablespoons soy sauce
    2 tablespoons fresh lemon juice
    2 tablespoons dry white wine, or water
    2 pounds salmon fillet
    Lemon wedges, for serving


    Step 1
    Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
    Step 2
    Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
    Step 3
    Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

    Date January 01, 2014
  155. Cuisine
    Asian Chicken with Cashews

    2 tablespoons soy sauce
    2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving (optional)
    1 teaspoon cornstarch
    Ground pepper
    1 red bell pepper (ribs and seeds removed), cut into strips
    1 bunch scallions (about 6), cut into 2-inch lengths
    3 garlic cloves, thinly sliced
    1 piece fresh ginger (2 inches), peeled, thinly sliced, and cut into thin strips
    4 boneless, skinless chicken breast halves, (6 ounces each)
    1/3 cup roasted cashews


    Step 1
    In a 2 1/2-quart microwave-safe dish with a lid, stir together soy sauce, lime juice, and cornstarch; season with pepper. Add bell pepper, scallions, garlic, ginger, and chicken; toss to coat.
    Step 2
    Cover, and microwave on high 8 to 10 minutes, turning chicken over halfway through. Thinly slice chicken crosswise. Transfer to serving plates, and top with vegetables and juices. Scatter with cashews, and serve with lime wedges, if desired.

    Date January 01, 2014
  156. Cuisine
    Crispy Ginger-Lime Chicken Thighs

    1 tablespoon finely grated peeled fresh ginger
    1 tablespoon fresh lime juice
    2 teaspoons curry powder
    4 scallions, minced
    Coarse salt and ground pepper
    8 bone-in, skin-on chicken thighs


    Step 1
    Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 teaspoon salt, and teaspoon pepper.
    Step 2
    Arrange chicken on prepared baking sheet; season with salt and pepper. Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.
    Step 3
    Turn thighs, skin side down, on baking sheet. Broil about 5 minutes. Flip thighs, skin side up, and continue to broil until skin is crisp and an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 165 degrees, 6 to 8 minutes more. Serve chicken drizzled with pan juices.

    Date January 01, 2014
  157. Cuisine
    Broiled Chicken Thighs with Pineapple-Cucumber Salad

    2 tablespoons grated lime zest, plus 3 tablespoons lime juice (from 3 limes)
    2 teaspoons chili powder
    Coarse salt and ground pepper
    8 bone-in, skin-on chicken thighs
    1/2 pineapple, chopped (4 cups)
    1 English cucumber, cut into 1/4-inch slices (3 cups)
    1/4 cup fresh cilantro leaves


    Step 1
    Heat broiler, with rack 4 inches from heat. Combine lime zest, chili powder, and 2 teaspoons salt. On a rimmed baking sheet, rub chicken all over with mixture. Turn skin side down.
    Step 2
    Broil chicken 5 minutes. Flip and broil until skin is crisp and chicken is cooked through, about 8 minutes.
    Step 3
    Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and pepper. Serve chicken with salad.

    Date January 01, 2014
  158. Cuisine
    Jarret de porc grillé

    -Dans une cocotte, faire mijoter doucement 500ml de bouillon de volaille avec 500ml de bière, un oignon piqué avec quelques clous de girofle, 3 gousses d'ail émincées, un bouquet garni, sel, poivre et le jarret entier et cuire 2h.
    -Egoutter le jarret et entailler la couenne et l'enduire d'une sauce préparée avec 2cs de moutarde, 1cs de miel, 1cs d'herbes de Provence, égoutter le surplus et placer dans un plat au four et faire cuire au four 40min th7 en tournant à mi-cuisson.
    -prélever 300ml de la sauce de cuisson du jarret de la cocotte et ajouter 1cs de farine de maïs et en faisant réduire à feu doux pour qu'elel épaississe
    Servir bien chaud et bien doré, avec par exemple accompagné de frites maison...

    Date December 31, 2013
  159. Cuisine
    Tasty 2-Step Chicken
    1 tablespoon vegetable oil
    1 1/4 pounds skinless, boneless chicken breast halves
    1 can Condensed Cream of Mushroom Soup
    1/2 cup water

    1 Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
    2 Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

    Date December 28, 2013
  160. Cuisine
    Fish & Vegetable Skillet
    1/4 cup water
    2 tablespoons dry white wine (optional)
    1/2 teaspoon dried thyme leaves, crushed
    Generous dash ground black pepper
    1 large carrot, cut into matchstick-thin strips (about 1 cup)
    2 stalks celery, cut into matchstick-thin strips (about 1 1/3 cups)
    1 small onion, chopped (about 1/4 cup)
    1 can Condensed Cream of Mushroom Soup
    4 firm white fish fillets (cod, haddock or halibut) (about 1 pound)

    1 Heat the water, wine, thyme, black pepper, carrot, celery and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
    2 Stir the soup in the skillet. Top with the fish. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.

    Date December 28, 2013
  161. Cuisine
    Chicken Broccoli
    4 cups cooked broccoli florets
    2 cups cubed cooked chicken
    1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
    1/3 cup milk
    1/2 cup shredded Cheddar cheese
    2 tablespoons dry breadcrumbs
    1 tablespoon butter, melted

    1 Place the broccoli and chicken into a 9-inch pie plate.
    2 Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the cheese.
    3 Bake at 450°F. for 20 minutes or until the chicken mixture is hot and bubbling.

    Date December 28, 2013
  162. Cuisine
    Oat and Raisin Cookies

    85g butter
    75g soft brown sugar
    1 tsp vanilla essence
    75g porridge oats
    75g raisins
    40g sunflower seeds
    50g plain flour
    1 egg, beaten (optional)
    ¼ tsp bicarbonate of soda
    ½ tsp salt

    Cream together the butter and sugar until light and fluffy.
    Stir in all of the remaining ingredients until completely combined.
    Shape into walnut-sized balls and flatten them onto a non-stick baking tray with your hand.
    Bake in an oven pre-heated to 180°C for 12 to 14 minutes until golden.
    They will be soft but will harden as they cool. Cool on a wire rack.

    Date December 25, 2013
  163. Cuisine
    Spanish Omelette

    Spanish omelettes are good eaten hot or cold. You could cook this for your own supper, and then wrap a piece up in foil and store in the fridge ready for your child's lunchbox the next day.

    100g new potatoes
    1 tbsp olive oil
    1 small onion, peeled and finely chopped
    1 courgette, diced or grated
    2 tomatoes, skinned, de-seeded and roughly chopped
    4 eggs
    1 tbsp milk
    2 tbsp freshly grated parmesan cheese
    Salt and freshly ground black pepper

    Bring a lightly salted saucepan of water to the boil, add the new potatoes, reduce the pan to a simmer and cook the potatoes for about 12 minutes, until tender.
    Drain, leave to cool and then cut into slices.
    Heat the oil in an 18-20 cm non stick frying pan. Add the onion and sauté for 2 minutes. Add the chopped courgette and sauté for about 6 minutes.
    When the courgette is cooked, add the tomatoes and cook for 2 minutes, then stir in the sliced new potatoes.
    Beat the eggs together with the milk, parmesan cheese and a little seasoning. Pour the egg mixture over the vegetables and cook over a medium heat for about 4 minutes or until the eggs are set underneath.
    Meanwhile, preheat the grill to high. Place the frying pan under the grill with the handle sticking out if not metal and cook for about 3 minutes until golden and set.
    Take out and when the omelette is cold, cut into wedges and wrap in foil.

    Date December 25, 2013
  164. Cuisine
    Apricot Dijon Drumsticks

    Fruit and mustard may be a slightly unusual combination, but it is a delicious mix of sweet and piquant that should appeal to all the family.

    3 tbsp apricot jam
    1–2 tsp Dijon mustard
    1 tsp fresh lemon juice
    6 skinless chicken drumsticks– could also use skin-on if you prefer
    Salt and pepper to season

    Mix together the jam, mustard and lemon juice in a small bowl. Make two or three cuts in the flesh of each drumstick then put them in a large bowl or re-sealable plastic food bag.
    Pour over the marinade and toss to coat the drumsticks. Cover or seal and marinate 4 hours or overnight in the fridge.
    Pre-heat the oven to 400ºF. Put the drumsticks in a baking dish lined with foil and season with salt and pepper. Pour over the marinade left in the bag, cover with foil and bake the drumsticks for 20 minutes.
    Uncover, turn over the drumsticks, then baste with juices in the pan. Cook, uncovered, for a further 10–15 minutes, basting every 5 minutes with the juices in the pan, until the chicken has cooked through.
    Let cool slightly before serving, and serve warm; they are also good cold. The cooked drumsticks will keep in the fridge for 2–3 days.

    Date December 25, 2013
  165. Cuisine
    Easy Cupcakes

    110g butter, softened
    110g caster sugar
    110g plain flour
    2 tsp baking powder
    ¼ tsp salt
    2 medium eggs
    1 tsp vanilla extract

    Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases.
    Put the butter and sugar in a bowl and beat until pale and fluffy.
    Sift the flour, baking powder and salt into the bowl.
    Beat the eggs and vanilla and add to the bowl. Beat until just combined.
    Spoon the mixture into the paper cases.
    Bake for 18 to 20 minutes until risen, golden and firm to the touch.
    Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

    Fillings and Flavour Suggestions
    You can add a filling to the cupcake by cutting a cone from the middle of each cake with a serrated knife. Fill the hole with jam, lemon curd or one of these fabulous fillings:

    Raspberry and Chocolate Cupcakes
    Fill each cake with 1 tsp seedless raspberry jam and ice with chocolate buttercream.

    Lemon Cupcakes
    Fill each with 1 tsp lemon curd. Ice with lemon buttercream.

    Caramel Cupcakes
    Fill each with 1 tsp dulche de leche, ice with a single quantity of vanilla buttercream and top with sliced banana

    Chocolate Cream Cupcakes
    Mix 75g mascarpone with 2 tbsp double cream and quarter tsp vanilla. Put 1 tsp of this in the centre of each cupcake. Ice with chocolate buttercream.

    Buttercream Icing Suggestions
    For plain buttercream, beat 110g butter until soft, then beat in 110g icing sugar, a tablespoon at a time.

    For vanilla buttercream, add half teaspoon vanilla extract and beat to combine.

    For lemon buttercream, beat in 1 tbsp lemon juice- add 1 tsp at a time and taste after each addition.

    For chocolate buttercream, beat in quarter tsp vanilla, 60g (2oz) melted and cooled milk chocolate and 2 tbsp cocoa powder.

    Date December 25, 2013
  166. Cuisine
    Fish Pie
    1.5 kilograms floury potatoes
    150 grams butter
    750 grams haddock
    1 kilogram smoked haddock
    500 ml full fat milk
    3 bay leaves
    1 tablespoon white peppercorns
    125 grams frozen peas
    75 grams plain flour
    125 grams Cheddar cheese (grated)
    3 large hard-boiled eggs
    Peel the potatoes and cut them in half or quarters, depending on size, and put them in a pan of salted water to cook from cold. When they're tender, drain and then mash them with 75g / ¾ stick of the butter, seasoning to taste.
    Put the fish into a large frying pan with the milk, bay leaves and peppercorns. Bring the milk in the pan to a boil, then immediately turn down and simmer the fish until it is just cooked through. Remove the fish to a plate and pour the cooking liquid into a jug, straining out the bay leaves and peppercorns.
    Meanwhile, put the frozen peas in a bowl, pour over some boiling water and preheat the oven to gas mark 5/190°C/375ºF, slipping in a baking sheet as you do so.
    Melt the remaining 75g / ¾ stick of butter in a saucepan and stir in the flour to make a roux.
    Take this off the heat briefly, just while you gradually whisk in the fishy milk, then put back over a medium heat and keep stirring until the sauce comes to a boil and thickens. Let it bubble away for a couple of minutes and then take off the heat and stir in most of the cheese (leaving some to sprinkle over the top of the pie later) and the drained peas.
    Flake the fish, making sure not to let it disintegrate too much, and use it to line a 3-litre / 12-cup ovenproof dish and pour the sauce over, using a rubber spatula to help you distribute it equally and meld it with the fish. Cut the hard-boiled eggs into slices and arrange the golden-centred discs over the top of the fish in sauce. Top with the mashed potato, using a spatula, again, to help you coax it right over the sides. With a fork, scrape lines up and down the length of the dish and then sprinkle with a little grated Cheddar before putting it on the sheet in the oven for 20-40 minutes, depending on whether you're putting the pie in hot or cold.

    Date December 20, 2013
  167. Cuisine
    2tbsp whole coriander seeds
    1tbsp cumin seeds
    1tsp dried chilli flakes
    5tbsp chopped fresh flat-leaf parsley
    juice and finely grated zest 1 lemon
    3tbsp olive oil
    6 boneless, skinless chicken breasts

    Lightly toast the seeds in a dry frying pan, then tip into a mortar and pound with the pestle until coarse. Add the chilli, parsley, lemon zest, juice and oil and mix with salt and freshly ground black pepper.

    Score the upper sides of the chicken with a sharp knife without cutting right through. Rub the spice mix into the cuts and spoon all around and over the chicken, giving it a good covering. Place in a non-metallic dish, cover with clingfilm and leave it to marinate in the fridge for at least an hour but overnight would be much better.

    Preheat the oven to 190 C, 170 C fan, 375 F, gas 5. Put the chicken into a tin and bake for 25 minutes, depending on the thickness.

    Date December 20, 2013
  168. Cuisine
    Honey-glazed ham recipe
    1 x 3.5kg (7.5lb) boiled ham, cooled
    115g (4oz) clear honey
    1tbsp English mustard
    20 cloves
    Preheat the oven to 220 C, 200 C fan, 425 F, gas 7. Score the ham fat diagonally at 2.5cm (1in) intervals, first in one direction, then another to produce a diamond pattern.

    Stud the ham with cloves at the points of the diamond shapes. Mix the honey and mustard to make a spreadable glaze and smear over the ham. Bake for 30 minutes or until lightly browned and bubbling. Serve the ham in slices, either hot or cold.

    Date December 20, 2013
  169. Cuisine
    Coq Au Vin
    Servings: 5-6
    -2 tablespoons vegetable oil, divided
    -5 skin-on, bone-in chicken legs (thigh and drumstick)
    -Kosher salt and freshly ground black pepper
    -12 ounces thick-cut bacon, cut crosswise into 1/3-inch slices
    -3 carrots, peeled, chopped
    -3 celery stalks, minced
    -1 onion, minced
    -4 cups dry red wine, such as Burgundy, divided
    -1/2 cup tomato paste
    -1 quart low-sodium chicken broth
    -12 sprigs thyme
    -6 sprigs rosemary
    -1 pound assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups)
    Preheat oven to 350°. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
    Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
    Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
    Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
    Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
    Add mushrooms and chicken to sauce. DO AHEAD Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.

    Date December 19, 2013
  170. Cuisine
    Oriental Marinade
    2 tablespoons soy sauce
    2 tablespoons plum sauce (I substitute honey)
    2 tablespoons oil
    1 tablespoon oyster sauce
    1 tablespoon fresh coriander, chopped or 1/2 tablespoon dried coriander leaves
    1 teaspoon ginger, grated
    2 garlic cloves
    1 small chili pepper
    1/4 teaspoon sesame oil
    1/2 teaspoon five-spice powder

    Combine all ingredients in bowl. Marinate for at least 1 hour before cooking. This is sufficient marinade for 1kg (2 lb) meat.

    Date December 19, 2013
  171. Cuisine
    Old Fashioned Chocolate Cake
    For the cake
    200 grams plain flour
    200 grams caster sugar
    1 teaspoon baking powder
    ½ teaspoon bicarbonate of soda
    40 grams best-quality cocoa powder
    175 grams soft unsalted butter
    2 large eggs
    2 teaspoons vanilla extract
    150 ml sour cream

    For the icing
    75 grams unsalted butter
    175 grams best quality dark chocolate (broken into small pieces)
    300 grams icing sugar
    1 tablespoon golden syrup
    125 ml sour cream
    1 teaspoon vanilla extract
    sugar flowers (optional)

    -Take everything out of the fridge so that all the ingredients can come to room temperature.
    -Preheat the oven to gas mark 4/180°C/350ºF and line and butter two 20cm / 8 inch sandwich tins with removable bases.
    -Now all you have to do is put all the cake ingredients - flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food processor and process until you have a smooth, thick batter.
    -Divide this batter into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
    -Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the icing later.
    -To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
    -While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz.
    -Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running.
    -When you've done, you may need to add a little boiling water - say a teaspoon or so - or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.
    -Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.
    -Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
    -Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
    -Top with sugar pansies. Anything, or indeed nothing, will do.

    Date December 15, 2013
  172. Cuisine

    For the sponge
    200 grams plain flour
    3 tablespoons custard powder
    2 teaspoons baking powder
    ½ teaspoon bicarbonate of soda
    4 large eggs
    225 grams soft butter
    200 grams caster sugar
    2 - 3 tablespoons milk

    for the buttercream filling
    125 grams icing sugar
    4 teaspoons custard powder
    75 grams soft unsalted butter
    1 ½ teaspoons boiling water (from recently boiled kettle)

    for the chocolate icing
    60 ml water
    2 tablespoons golden syrup
    125 grams caster sugar (or use 50g if using milk chocolate)
    175 grams dark chocolate
    1 packet hundreds and thousands

    For the cake:
    -Make sure everything you need is at room temperature before you start. Preheat the oven to gas mark 4/180°C/350ºF, and butter and line two 20cm / 8 inch sandwich tins.
    -Put all of the above ingredients except the milk, into a food processor. Process to a smooth batter, and then add the milk a tablespoon at a time to make a soft dropping consistency. Divide between the two cake tins and bake for 20 minutes. The cakes will have risen and feel spookily puffy; this is because of the cornflour in the custard powder.
    -Let the tins sit on a cooling rack for 5 minutes and then turn them out on to the rack, peeling away the paper.

    For the buttercream icing:
    -Process the icing sugar and custard powder to get rid of any lumps, and then add the butter, processing again to make the buttercream come together.
    -Feed the boiling water down the funnel with the motor running to make the filling easier to spread.
    -Then sandwich the cooled sponges together with the custardy buttercream.

    For the chocolate icing:
    -Combine the water, syrup and sugar in a saucepan, stirring to dissolve over a low heat.
    -Let it come to the boil and then take it off the heat.
    -Break up the chocolate into small pieces, and then add to the pan, swirling it around to cover in the hot liquid. Leave to melt for a few minutes, and then whisk the icing to make it smooth and shiny. Pour over the buttercream filled cake, letting it drip down the sides, and then sprinkle generously with the hundreds and thousands before the icing sets.
    -Prong with candles, light them and sing.

    Date December 15, 2013
  173. Cuisine
    Make this very easy Amarula Cheesecake as an alternative to the usual Christmas pud.

    Date December 10, 2013
  174. Cuisine

    Date December 01, 2013
  175. Cuisine
    What's the Difference?
    Half-and-Half, Light Cream, Heavy Cream, and Whipping Cream
    The real difference between all these kinds of cream have to do with their fat content. It breaks down like this (percents are averages):

    Half-and-Half: 12% fat
    Light Cream: 20% fat
    Light Whipping Cream: 30% fat
    Whipping Cream: 35% fat
    Heavy Cream and Heavy Whipping Cream: 38% fat

    As food scientist Harold McGee explains, "The proportion of fat determines both a cream's consistency and its versatility." As the fat content increases, the cream gets thicker and you can do more with it.

    Creams with more fat will whip up better into a stable whipped cream, and they will also resist curdling when used to enrich soups. Creams with lower fat content are better used in beverages or for pouring over desserts.

    If you can't find the specific cream needed for a recipe and are looking to substitute, it's always a safe bet to go for a cream with a higher fat content than the one called for. This ensures that everything on a molecular level will work out.

    If a cream with higher fat not an option (or you're hoping to cut calories from a recipe!), try the cream with the fat content just below the one called for before experimenting with lighter creams.

    Date November 30, 2013
  176. Cuisine
    Farfalle Pasta with Smoked Salmon and Cream Cheese
    12 ounces farfalle (bow-tie pasta)
    Coarse salt and ground pepper
    1 small red onion, quartered and thinly sliced
    2 ounces bar cream cheese, cut into small pieces
    1/4 cup fresh dill, coarsely chopped, or 1 teaspoon dried dill weed
    2 tablespoons capers, drained and rinsed
    4 ounces smoked salmon, cut into bite-size pieces
    Step 1
    Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot; immediately drain pasta mixture, and return to pot.
    Step 2
    Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper. Serve.

    Date November 30, 2013
  177. Cuisine
    Grilled Chicken Cobb Salad
    6 bacon slices, cut into 1-inch-wide pieces
    1 medium head romaine lettuce (12 ounces), cut crosswise into 1/2-inch pieces
    2 to 3 tablespoons Vinaigrette
    Leftover Garlic-Marinated Chicken Cutlets, thinly sliced crosswise
    4 ounces feta cheese, crumbled (1 cup)
    2 plum tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
    1 avocado, halved, pitted, peeled, thinly sliced, and cut into 2-inch pieces
    Coarse salt and ground pepper
    Step 1
    In a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate.
    Step 2
    In a large bowl, toss lettuce with vinaigrette. Place lettuce on platter; arrange bacon, chicken, feta, tomatoes, and avocado on top. Season with salt and pepper. Serve.

    Date November 30, 2013
  178. Ham Fried Rice
    4 - cups cold cooked white or brown rice
    1 1/2 - cups cooked ham, diced (leftover ham works great)
    2 - teaspoons sesame oil
    2 - teaspoons coconut oil
    1/2 - cup frozen peas
    1 - cup broccoli slaw
    1/2 - cup white onion, chopped
    1 - clove garlic, minced
    1 - teaspoon fresh ginger, minced
    2 - eggs
    2 - tablespoons low sodium soy sauce
    2 - tablespoon teriyaki sauce
    In a wok or large skillet, heat the sesame and coconut oil together over medium heat. Add onion, garlic, peas or edamame, ginger and broccoli slaw. Stir fry until tender (about 5 minutes)
    Crack eggs into pan and scramble, mixing throughout the vegetables until the egg is cooked. Add rice and ham, stirring, until heated through, about 1 minute.
    Remove from heat and gently stir in the soy sauce and teriyaki sauce. Serve immediately.

    Date November 30, 2013
  179. Cuisine
    125 grammes de farine
    125 grammes de beurre ramolli
    1 confiture de fraise
    125 grammes de sucre glace
    1 blanc d'oeuf
    1 colorant alimentaire rouge
    1 goutte(s) de jus de citron
    Préparation de la recette Napolitaines
    Mettez dans un grand récipient la farine et le beurre ramolli coupé en petit morceaux.
    Travaillez votre pâte du bout des doigts longuement.
    Une fois votre pâte prête, formez une boule.
    Aplatissez votre pâte, épaisseur 3 mm ou plus à l'aide d'un rouleau à patisserie.
    Découpez des petits cercles à l’aide d’un emporte pièce et placez les biscuits sur un plat beurré).
    Faites cuire a 180-190° (thermostat 6) pendant 20-30 minutes. Surveillez la cuisson afin que les biscuits napolitaines ne dorent pas.
    Laissez refroidir avant de déplacer les biscuits.
    Préparez le glaçage. Pour cela mélangez, à l'aide d'un batteur électrique, le sucre, le blanc d’œuf puis ajoutez le jus de citron et le colorant.
    Collez 2 biscuits ensemble en mettant de la confiture entre les 2 biscuits puis couvrez les de glaçage.
    Posez vos napolitaines sur une grille et laissez couler le glaçage dessus en récupérant l'excedant de glaçage au bas à l'aide d'un récipient.

    Date November 24, 2013
  180. Cuisine
    Gateau moutaille (jalebi)
    1 tasse(s) de farine
    2 cuillère(s) à café de farine de pois-chiche
    1 demi tasse de yaourt nature
    1 demi tasse d'eau
    1 pincée(s) de bicarbonate de soude
    500 mL d'huile
    500 mL de sirop de sucre
    Préparation de la recette Gateau moutaille (jalebi)
    Mettez la farine dans un bol.
    Ajoutez la farine de pois-chiche. Mélangez bien.
    Ajoutez l’esu et le yaourt. Mélangez bien avec une cuillère pour obtenir une pâte sans grumeaux et élastique.
    Ajoutez une pincée de bicarbonate de soude.
    Mettez cette preparation au frigo pendant 1h environ.
    Ensuite mettez cette pâte dans une poche à douille avec une ouverture ni trop large ni trop fine.
    Faites chauffer l’huile dans une poêle à feu moyen.
    Faites frire votre pâte en faisant des formes circulaire dans la poêle à l’aide de la poche à douille.
    Faites dorer des deux cotés.
    Répétez cette operation jusqu’à ce que la pâte soit finie.
    Pour le sirop, faites chauffer du sirop fait avec de l’eau et du sucre, ajoutez y quelques stigmates de safran.
    Passez les geateaux moutailles dans le sirop afin de bien les recouvrir après avoir enlever leur excedant d’huile.
    Enlevez ensuite l’excedant de sirop et servez chaud ou tiède.

    Date November 24, 2013
  181. Cuisine
    Gâteau au sagou
    Pour 8 personnes
    4 cuillère(s) à soupe de sagou
    1 gousse de vanille
    4 œufs
    4 cuillère(s) à soupe de sucre
    12 pruneaux (Macérés dans un peu de rhum)
    75 cL de lait
    Préparation de la recette Gâteau au sagou
    Mettre à tremper le sagou pendant 1 heure.
    Jeter l’eau et essorer légèrement les grains et verser dans la casserole de lait bouillant.
    Y mettre la vanille.
    Ramener à petit feu et laisser épaissir jusqu’à consistance d’une crème.
    Mélanger dans une autre casserole les jaunes d’œufs et le sucre, y verser la crème de sagou.
    Ajouter les blancs d’œufs battus en neige et remuer.
    Verser dans un moule légèrement caramélisé et décoré des pruneaux.
    Laisser cuire au bain marie à feu moyen pendant 1 heure.
    Mettre au réfrigérateur et démouler au moment de servir.

    Date November 24, 2013
  182. Cuisine
    Crabe à l'avocat
    Pour 4 personnes
    4 cuillère(s) à soupe de mayonnaise fait maison
    12 bâtonnets de crabe
    1 pincée(s) de sel et de poivre
    2 avocats
    0.5 citron vert
    4 verrines
    Préparation de la recette Crabe à l'avocat
    Enlevez la chair de l'avocat.
    Coupez-la en morceau dans un bol.
    Ensuite, ajoutez-y le jus de citron.
    Assaisonnez de sel et de poivre.
    Mélangez bien le tout.
    Recouvrez le bol et placez-le au réfrigérateur un petit moment.
    Puis, coupez finement les bâtonnets de crabe.
    Répartissez dans 4 verrines le crabe, l'avocat et la mayonnaise.
    Servez aussitôt.

    Date November 24, 2013
  183. Cuisine
    Salmi de cerf
    Pour 4 personnes
    100 grammes d'oignons
    21 grammes d'ail (3 gousses)
    10 grammes de piments rouge (2 piments rouges)
    1 litre(s) de vin rouge
    500 grammes de tomates (5 tomates)
    2 pincée(s) de sel
    2 pincée(s) de poivre
    700 grammes de cerf
    1 cuillère(s) à soupe de coriandre hachée
    Préparation de la recette Salmi de cerf
    Coupez les oignons en deux puis en rondelles.
    Dans un wok mettez l'huile sur le feu, ajoutez y les oignons et faites les revenir à feu doux.
    Une fois que les oignons sont un peu dorés, mettez le cerf coupé en morceaux et faites les bien revenir, puis l'ail écrasé, et ensuite mélangez bien et mettez le vin rouge.
    Laissez bien mijoter quelque minutes, ajoutez y les tomates coupées en cubes, si possible sans la peau, laissez revenir, salez, poivrez à la fin ajoutez la coriandre coupée en lamelles.

    Date November 24, 2013
  184. Cuisine
    Rillette de saumon
    Pour 6 personnes
    2 pincée(s) de sel et de poivre
    150 grammes de beurre
    600 grammes de saumon frais
    1 bouquet de ciboulette hachée
    1 citron
    20 cL de crème fraîche
    150 grammes de saumon fumé
    Préparation de la recette Rillette de saumon
    Faites fondre un peu de beurre dans une poêle.
    Ajoutez le saumon frais et laissez-le cuire.
    Enlevez du feu.
    Laissez-le refroidir.
    Émiettez-le dans un bol.
    Ensuite, arrosez-le de jus de citron.
    Assaisonnez de sel et de poivre.
    Saupoudrez de ciboulette.
    Passez le beurre et le saumon fumé au mixeur.
    Mélangez les deux préparations.
    Incorporez-y la crème fraîche.
    Placez au réfrigérateur pendant environ 3 heures.
    Enlevez du frais et tartinez des toasts de cette préparation.
    Servez aussitôt.

    Date November 24, 2013