June 22nd, 2007 by alice
Tags: Cookies, Lace, Pumpkin
INGREDIENTS
- 1/3cupsugar
- 1/4cupbutter
- 1/4cupcorn syrup
- 1/2cupall-purpose flour
- 1/4cuppumpkin seeds
- 1pinchground ginger
DIRECTIONS
- Bring sugar, butter& syrup to a boil over medium heat.
- Remove from heat and whisk in remaining ingredients.
- Drop by scant tablespoonsful onto a parchment lined cookie sheet- 3 inches apart& no more than 6 at a time.
- Bake in center of a preheated 350F oven until slightly darkened (about 10 minutes).
- Let stand on pan on a rack for 2 minutes to firm.
- Transfer to rack to cool.
Posted in Recipes | No Comments »
June 22nd, 2007 by alice
Tags: Bake, Broccoli, Chicken, Pasta
INGREDIENTS
- 12ouncespasta shells
- 8ouncesbroccoli, cut into very small florets and the stems thinly sliced
- 2tablespoonsolive oil
- 12ouncesboneless skinless chicken breasts, thinly sliced
- 6ounces chestnutmushrooms, quartered
- 4tablespoonssun-dried tomato paste
- 1 (80 g)packet softspreadable cheese with garlic and herbs(such as Boursin)
- 1 (284 ml)cartonsingle cream
-
For the topping
- 1bunchspring onions, finely sliced
- 3ounces maturecheddar cheese, grated
- 1clovegarlic, minced
- 2ouncessliced almonds
DIRECTIONS
- Preheat oven to 375*F.
- Cook the pasta in a large pan of boiling salted water for 6 minutes, then add the broccoli and cook for 5 to 6 minutes longer, until the pasta is just cooked.
- Drain well and return to pan.
- Heat the oil in a wide pan and add the chicken pieces.
- Fry until lightly browned.
- Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream.
- Gently simmer until the cheese has melted, stirring, until the sauce is thickened slightly.
- Season with salt and pepper.
- Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish.
- Level the top.
- Mix the spring onions, cheddar, garlic and almonds and sprinkle over the pasta.
- Bake for 20 minutes until golden.
Posted in Recipes | No Comments »
June 22nd, 2007 by alice
Tags: Crearice, Pudding
INGREDIENTS
- 6cups2% low-fat milk
- 3/4cupwhite rice(not instant)
- 1/2cupraisins (optional)
- 1cupheavy cream(whipping cream, not whipped)
- 3egg yolks, slightly beaten
- 3teaspoonsvanilla
- 1/4teaspoonsalt
- 1/2cupsugar
- cinnamon
DIRECTIONS
- Combine milk and rice in a saucepan.
- bring to a boil.
- Simmer on low heat 50-55 minutes, stirring often.
- Be careful not to burn.
- Combine cream, egg yolks, vanilla, salt, sugar, and raisins together, and add to rice mixture.
- Cook until thickens, stirring constantly.
- Pour into a 2 1/2 quart serving dish.
- Sprinkle cinnamon on top.
- Serve it warm or chilled.
Posted in Recipes | No Comments »
June 22nd, 2007 by alice
Tags: Pesto
INGREDIENTS
- 180gfresh basil leaves
- 1pinchrock salt
- 2fluid ounces of best qualityolive oil, preferably from liguria
- 2-3clovesgarlic, peeled and cut in half
- 2ouncespine nuts
- 4tablespoons freshly gratedparmesan cheese
DIRECTIONS
- Holding the basil by it’s stalks, gently swish the leaves in a bowl of cold water.
- Pick off the leaves from the stalks and dry them n kitchen paper without bruising them.
- Now you need to reduce the leaves and salt to a smooth puree-use a pestle and mortar or a food processor for this.
- If using a pestle and mortar (wood is best) press and grind the basil against the sides, rather than bashing downwards, and work from the edges inward.
- Salt will be your friend at this stage; it’s grittiness helps you with the pounding.
- Once you have the leaves gently but reasonably mushed, add the oil.
- Begin to pour in the oil slowly and stir until you have a smooth creamy texture.
- Now work in the garlic, add just enough so that it can be tasted without being over powering.
- Tip in the pinenuts and cheese and blend in these.
- Keep going until the mixture is smooth and no longer stringy.
- Season to taste with salt and pepper to taste, bearing in mind that parmesan is quite salty and that raw garlic already gives a hot sensation in your mouth.
Posted in Recipes | No Comments »
June 22nd, 2007 by alice
Tags: Cheap, Easy, Gift, Giving, Good, Lavender, Perfume
INGREDIENTS
- 1cup freshlavender flowers, packed
- water, as required
DIRECTIONS
- Boil the lavender flowers in water.
- Enjoy a light and very pleasant fragrance!
- You can use rose flowers for a rose perfume, jasmine flowers for a jasmine perfume, etc.
Posted in Recipes | No Comments »
