April 22nd, 2008 by alice
Tags: Jewelled, Persian, Rice
INGREDIENTS
- 2tablespoonsolive oil
- 1onion, diced
- 80gblanched almonds
- 100gpistachios
- 1pinchsaffron threads
- 3cardamom pods
- 400gbasmati rice
- 750mlchicken stock
- 100gsultanas
- salt
- 1pomegranate, skin and pith discarded
- 1cupcoriander leaves
DIRECTIONS
- Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.
- Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant.
- Add rice, cook for 2 minutes, stirring to coat with oil.
- Add stock, sultanas and a pinch of salt.
- Cover with a lid and bring to the boil.Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary.
- Allow to stand covered for 10 minutes.
- Stir through pomegranate seeds and coriander leaves.
- Spoon rice onto a large platter.
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April 22nd, 2008 by alice
Tags: Cheese, Curried, Pate
INGREDIENTS
-
Pate
- 2 (8 ounce)packagescream cheese, softened
- 2cupssharp cheddar cheese, shredded(room temperature)
- 6tablespoonssherry wine
- 2tablespoonsworcestershire sauce
- 1teaspooncurry powder
- 1/2teaspoonsalt
-
Topping
- 1 (8 ounce)jarmango chutney
- 1/2cuppeanuts, chopped
- 1/2cupgreen onions, chopped
- 1/2cupcoconut, grated
DIRECTIONS
- Blend pate ingredients together until combined.
- Line an 8″ cake pan with plastic wrap and fill pan with cheese mixture.Cover with plastic wrap and chill 4 hours.
- NOTE:Can be frozen at this point.Defrost at room temperature before proceeding.
- Unmold pate on a large platter.Pour chutney over, then sprinkle with peanuts, onions, and coconut.
- Serve with crackers.ENJOY!
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April 22nd, 2008 by alice
Tags: Chocolate, Cookies
INGREDIENTS
- 1/2cupgranulated sugar
- 2/3cupdark brown sugar
- 1cupbutter
- 2eggs
- 2teaspoonsvanilla
- 2cupsall-purpose flour
- 2/3cupunsweetened cocoa powder
- 1/2teaspoonsalt
- 1teaspoonbaking soda
- 1/2cupchocolate chips
- 1/2cupmilk chocolate
DIRECTIONS
- Preheat oven to 350°F.
- Chop the milk chocolate into chunky pieces.
- In a food mixer, cream butter and sugars on high till light in colour.
- Beat in egg and vanilla.
- On low speed add flour, cocoa powder, baking soda and salt.
- Fold in both chocolate morsels and chopped chocolate.
- Put spoonful’s of batter on parchment paper lined cookie sheets and bake for 10 minutes. they should still be soft and will have a chewy texture.
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April 22nd, 2008 by alice
Tags: Bake, Cheesy, Rice, Sizzle
INGREDIENTS
- 14ouncescanned Mexican style stewed tomatoes
- 6ouncesreduced-fat sour cream
- 4cupscooked rice
- 6ounceslight cheddar cheese, grated
- 3tablespoons slicedjalapeno peppers
- 2tablespoons choppedfresh cilantro
DIRECTIONS
- Preheat oven to 350 degrees.
- Lightly coat 2 qt baking pan with nonstick cooking spray.
- In small bowl, combine tomatos and sour cream.
- Layer half of rice, half of tomato-sour cream mixture and half of light cheddar cheese. Repeat layers.
- Bake for 35-40 minutes or until cheese is lightly browned and casserole is bubbly.
- Garnish with jalepeno peppers and cilantro.
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April 22nd, 2008 by alice
Tags: , Cake, Crumb, Pudding, Use
INGREDIENTS
- 1 1/2cupscake crumbs
- 2largeeggs, slightly beaten
- 2cups hotmilk
- 4-6teaspoonssugar
- 1/4teaspoonsalt
- 1/2teaspoonvanilla
- 1/2cupraisinsor walnuts
DIRECTIONS
- Pour hot milk mixed with sugar, salt, and vanilla slowly into eggs whisking all the while.
- Then pour over crumbs and pour into dish.
- Place dish in a pan of hot water.
- Bake 350 for 40 min or until knife inserted comes out clean.
- Serve hot or cold with cream.
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