October 26th, 2007 by alice
Tags: Guacamole, Smoke, Spice
INGREDIENTS
- 4 ripeHass avocadoes
- 1roma tomato, juiced & diced
- 1/4cup finely choppedonions
- 1smalljalapeno, finely chopped(remove seeds & rib to cut back on the heat)
- 1/4-1/2cupfresh cilantro, finely chopped
- 1/2teaspooncumin
- 1lime, juice and zest of
- salt & pepper, to taste
DIRECTIONS
- Halve avocados and remove seed, slice cross and lengthwise in skin to form large cubes Scoop out flesh and place in serving bowl.
- Cut tomato in half and squeeze tomato juice and seeds onto avocados, dice & place in bowl.
- Add rest of ingrediants and smash with back of fork to desired consistency.
- TIP: After juicing lime, use it to rub around the serving dish to help guacamole from browning around the edges of bowl.
Posted in Recipes | No Comments »
October 26th, 2007 by alice
Tags: Chocolate, Tart
INGREDIENTS
- 1 frozensweet tart crust
- 140gunsalted butter
- 250g 70% cocoadark chocolate
- 1pinchsalt
- 8tablespoonscocoa powder
- 4largeeggs
- 200gcaster sugar
- 3tablespoonssour cream
- 3tablespoonsgolden syrupor corn
- syrup
DIRECTIONS
- Pre-heat oven to 150*C.
- Bake the pastry shell for about 10 minutes or until it is almost cooked and golden.
- Meanwhile, in a bowl add butter, chocolate, salt and cocoa powder. Put bowl over a saucepan with simmering water and heat until melted and golssy.
- While above is melting, mix together eggs and castor sugar until smooth.
- Then add sour cream and golden syrup to the eggs and mix again till yoiu get a smooth mixture.
- Now add the melted chocolate mixture to the eggs and mix well until combined.
- Pour this batter into the prepared pastry shell and bake for 40 minutes at 150*C.
- Cool. Sprinkle with icing sugar and serve with whipped cream.
Posted in Recipes | No Comments »
October 26th, 2007 by alice
Tags: Breakfast, Easy, Good, Pizza, You
INGREDIENTS
- 1whole wheat English muffin, split & toasted
- 2tablespoonslow fat cottage cheese
- 1 cocktailtomato, sliced
- 1button mushroom, sliced
- salt, to taste
- pepper, to taste
- garlic powder, to taste
DIRECTIONS
- Set toaster oven on to broil.
- Divide cottage cheese onto each side of toasted english muffin.
- Top with tomato & mushrooms, season to taste.
- Place under broiler until cheese begins to bubble & veggies are softened.
- Serve immediately.
Posted in Recipes | No Comments »
October 26th, 2007 by alice
Tags: Cannelloni, Stuffed, Sweet
INGREDIENTS
- 6cannelloni tubes
- 350gfresh ricotta
- 1/2cupbrown sugar
- 1/4cuppine nuts, lightly toasted
- 1lemon, zest of
- 2egg whites, lightly beaten
- 1/4cup finely choppedfresh mint
- 1/4teaspoon freshly gratednutmeg
- 1/4teaspoonground cinnamon
- 1candied clementine, finely chopped
- 1cup pouringcream
- 2teaspoonscaster sugar
- butter, for greasing
DIRECTIONS
- Combine ricotta, brown sugar, pine-nuts, lemon zest, mint, nutmeg, cinnamon, candied clementine and egg white.
- Carefully stuff cannelloni with filling and place in a buttered baking dish.
- Cover with pouring cream and sprinkle with caster sugar.
- Bake in a 190C oven for 25 minutes or until golden brown.
- Suggestions:.
- Serve one cannellone on a plate with fresh berries or a tablespoon of hot chocolate sauce, made by melting equal amounts of cream and chocolate over a low heat with a teaspoon of vanilla and a cinnamon stick.
Posted in Recipes | No Comments »
October 26th, 2007 by alice
Tags: Pommes, Potatoes, Sarladaises, Sarlat, Terre
INGREDIENTS
- 1 1/2lbs mediumpotatoes
- 3tablespoonsgoose fat
- 1teaspoonsalt
- 1/2teaspoonpepper
- 4 cepemushrooms
- 4garlic cloves
- 1bunchfresh parsley
DIRECTIONS
- Peel the potatoes. Rince them and dry them. Cut them into 1/4″ thick slices.
- Heat the goose fat in a large, heavy pot over a medium-high heat. When it is good and hot, put the potatoes in and cover them.Lower the heat to low, and let them cook 1/2 hour.
- Skin the garlic, and chop them in a food processor or by hand. Chop the parsley.
- When the potatoes have cooked 1/2 hour, turn them gently with a long handled spoon so the crispy bottom bit moves towards the top. Add more goose fat if it is necessary.
- Add the chopped garlic, add the salt and pepper, cut the cèpes in half and add them to the pot, cover and cook for another 10 minutes.
- Finish cooking by turning the heat to high to brown the potatoes once again.Add the parsley. Turn them again with a spoon.Turn onto a platter and serve.
- This goes well with roasts, duck of any kind, chicken, omelettes, or just anything, really!
Posted in Recipes | No Comments »
