2 Nisan 2013 Salı
16 Şubat 2013 Cumartesi
Black Forest gâteau
175g salted butter , plus extra for greasing
200g bar dark chocolate
300g plain flour
375g golden caster sugar
25g cocoa
1 tsp bicarbonate of soda
2 medium eggs
200g buttermilk or natural yoghurt
TO ASSEMBLE
425g can pitted cherries , 2 tbsp juice reserved, rest drained
100g morello cherry jam
4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)
500ml tub double cream
3 tbsp icing sugar
1 small punnet fresh cherries (optional)
METHOD
Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve
Lauchkuchen
Ergibt Portionen 600 g helles Urdinkelmehl
1 TL Salz (ca. 9 g)
2 dl Milch
3 dl Wasser
30 g Hefe
5 EL Olivenöl
1.2 kg Lauch
1 Zitrone
1 dl Rahm
120 g Crème fraîche
Kräutersalz
Mehl zum Auswallen
1.Mehl und Salz in eine Schüssel geben und in der Mitte eine Mulde bilden. Milch und Wasser handwarm erwärmen. Hefe darin verrühren. In die Mehlmulde giessen. Öl beigeben. Alles zu einem glatten, elastischen Teig verkneten. Mit einem feuchten Tuch bedeckt ca. 1 Stunde um das Doppelte aufgehen lassen.
2.Backofen auf 220 °C vorheizen. Lauch in feine Ringe schneiden. Zitronenschale fein abreiben. Beides mit Rahm und Crème fraîche mischen. Mit Kräutersalz würzen. Teig halbieren. Jede Teighälfte auf wenig Mehl ca. 5 mm dünn auswallen. Auf ein mit Backpapier belegtes Blech legen. Lauchmasse darauf verteilen. Kuchen in der unteren Ofenhälfte ca. 30 Minuten backen.
Apfelkuchen
Zutaten
2 EL Zitronensaft
2 EL Rohrzucker
100 g Studentenfutter
750 g Äpfel, z. B. Boskoop
Kuchenteig
125 g helles Urdinkelmehl
0.5 TL Salz
60 g Butter, kalt oder Margarine
0.5 dl Wasser, kalt
Mehl zum Auswallen
1.Für den Teig Mehl und Salz in eine Schüssel geben. Butter in Würfeln zugeben. Zwischen den Händen zu einer bröseligen Masse reiben. Wasser beifügen. Alles rasch zu einem Teig zusammenfügen. Zugedeckt 30 Minuten kühl stellen.
2.Backofen auf 180 °C vorheizen. Teig auf wenig Mehl auf ca. 28 cm Ø auswallen. Ins Kuchenblech legen, Rand andrücken. Boden mit Gabel einstechen. Eier mit Zitronensaft, Zucker und Studentenfutter mischen. Äpfel ohne zu schälen an der Röstiraffel dazureiben. Masse auf Teigboden verteilen. Kuchen in der unteren Ofenhälfte ca. 50 Minuten backen.
Rhabarber-Linzerkuchen
Für 1 Blech à 38 × 10 cm, ergibt ca. 12 Stück 600 g Rhabarber
100 g Zucker
Linzerteig
200 g gemahlene Haselnüsse
200 g Mehl
150 g Zucker
1 Prise Salz
150 g Butter, kalt, oder Margarine
2 Eier
1.Für den Teig Haselnüsse mit Mehl, Zucker und Salz mischen. Butter in Würfeln dazugeben. Zwischen den Händen zu einer bröseligen Masse reiben. Eier beifügen. Alles rasch zu einem Teig zusammenfügen. Zugedeckt 30 Minuten kühl stellen.
2.Rhabarber schälen und würfeln. Mit Zucker ca. 2 Minuten knapp weich kochen. Abkühlen lassen.
3.Backofen auf 180 °C vorheizen. Blech mit Backpapier auslegen. ¾ des Teiges mit den Händen gleichmässig in der Form verteilen und am Rand etwas hochdrücken. Rhabarber durch ein Sieb abgiessen, gut abtropfen lassen. Früchte auf den Teig verteilen. Restlichen Teig zu feinen Rollen formen und als Gittermuster auf den Rhabarber legen. Teig am Rand mit einer Gabel andrücken. Kuchen in der Ofenmitte 30–35 Minuten backen. In der Form auskühlen lassen. Zum Servieren in 3 cm breite Schnitten schneiden.
Kürbis-Schoggi-Kuchen
Ergibt Stück 1 Springform à 22 cm Ø
4 Eier
200 g Rohzucker
1 Prise Salz
0.5 Bio-Zitrone
100 g dunkle Schokolade, z. B. Crémant
1 TL Zimt
125 g gemahlene Mandeln
100 g Dinkelmehl
1 TL Backpulver
300 g Kürbis, z. B. Muskat, gerüstet gewogen
4 EL Johannisbeergelee
1 EL Puderzucker
1.Eier, Zucker und Salz ca. 5 Minuten zu einer hellen Masse schlagen. Zitronenschale fein dazureiben. Zitrone auspressen, Saft beigeben. Schokolade fein hacken. Mit Zimt, Mandeln, Mehl und Backpulver beigeben. Gut verrühren. Kürbis an der Bircherraffel reiben und sorgfältig unter die Masse mischen. Backofen auf 180 °C vorheizen.
2.Form mit Backpapier auslegen. Masse in die Form giessen. In der Ofenmitte ca. 50 Minuten backen. Kuchen auskühlen lassen. Waagrecht halbieren. Untere Hälfte dünn mit Gelee bestreichen. Obere Hälfte daraufsetzen. Mit Puderzucker bestäuben.
Croquembouche
185g plain flour
175g unsalted butter , cut into pieces
6 large eggs , beaten
FOR THE LIMONCELLO CREAM
9 large egg yolks
150g golden caster sugar
50g plain flour , plus 1 tbsp finely grated zest of 2 lemons, plus 4 tbsp juice
500ml full cream milk
7 tbsp limoncello (Italian lemon liqueur) or an orange flavoured liqueur
FOR THE DECORATION
400g white chocolate
200g refined caster sugar
mixture of cream and pink sugared almonds , 175g/6oz each
2 x 100g tubs crystallised whole roses
FOR THE CARDBOARD CONE
1 A1 sheet of card
60cm length of string
tape and foil for shaping cone
METHOD
Three days ahead (or 1 month and freeze): preheat the oven to 200C/gas 6/fan oven 180C. Lightly butter 3 large baking sheets. Sift the flour onto a large square of greaseproof paper. Put the butter in a large, heavy-based saucepan with 450ml/3⁄4pint water and gently heat until the butter has melted. Bring to the boil then immediately tip in the flour, all in one go. Beat with a wooden spoon until the mixture forms a ball that comes away from the sides of the pan. Leave to cool for 5 minutes.
Beat in the eggs, a little at a time, beating well between each addition, until the mixture is glossy and only just holding its shape. You may not need to add all the beaten egg. Spoon and pack half the mixture into a large polythene freezer bag. Twist the opening to secure and snip off a 1cm tip from the corner (or use a piping bag and 1cm plain nozzle).
Pipe small rounds, about 2cm in diameter, on to the baking sheets, trimming the paste from the bag with a knife. Leave room between them to allow for spreading. You should end up with about 75 rounds. Bake for 25 minutes, in batches if necessary depending on how many baking sheets you have, until well risen and golden, rotating the baking sheets half way through cooking. As soon as the pastry is cooked, make a 1cm slit on the side of each bun to let the steam escape. (This stops them turning soggy as they cool). Return to the oven for a further 5 minutes to dry them out, then transfer to a wire rack to cool. Store in an airtight container (or freeze).
Make the cone. Make a pencil mark halfway along a long edge of the A1 card. Mark the halfway position along both short edges and draw a line from each point to the mark on the long edge. Attach one end of the string to the pencil and holding the other end at the point on the long edge, draw a curve from the point on one short side to the point on the opposite side. Cut out the card shape and use as a template to cut out the same shape in foil. Tape the foil over the card and roll up (foil inside), overlapping the straight edges to make a cone shape with a 20cm diameter opening. Secure with tape and snip 10cm off the point of the cone.
Two days ahead: make the limoncello cream. Beat the egg yolks, sugar, flour, lemon zest and juice in a bowl to make a smooth paste. Bring the milk to the boil in a large, heavy-based saucepan. As soon as it reaches the boil, pour it over the egg mixture, stirring well. Return to the saucepan and cook over a low heat, stirring constantly until the sauce is very thick and bubbling. Stir in the liqueur and transfer to a bowl. Cover the surface with a circle of greaseproof paper to prevent a skin forming and leave to cool completely. Refrigerate until ready to use.
The day before: if the buns are a bit soft when you take them out of the container, lay them in a single layer on baking sheets and re-crisp in a moderate oven for 5 minutes. Fill them sparingly with the limoncello cream by piping as before. You can always pipe in a little extra if you have any mixture leftover.
Break the chocolate into a heatproof bowl and melt over a bowl of gently simmering water. (Or melt in the microwave on Medium for 2-3 minutes.) Give the chocolate an occasional stir until it has just melted. Turn off the heat.
Rest the cone inside a vase or jug for support. Put a small bun into the point of the cone with the bun's base face up. Spoon 1 tsp of melted chocolate onto the base and secure two small buns over the first, again with base up. Spoon over another teaspoon of chocolate. It's a little difficult working at the tip of the cone but it gets much easier as the cone gets wider.
Work up the cone, packing in the buns quite firmly, drizzling the chocolate (see left) and working in horizontal layers until the cone is filled. Make sure that each bun is firmly secured in place with chocolate before proceeding to the next layer and make sure the last layer forms a flat base for the cake. Keep the filled cone in the coolest place overnight.
On the day: carefully invert the cone on to a flat serving plate and lift away the cone. Gently peel away the foil if it hasn't come away already. Put the remaining 100g/4oz sugar in a small heavy-based saucepan with 5 tbsp water. Heat very gently, stirring slowly until it has dissolved to make a smooth syrup. Take care not to splash the syrup up the sides of the pan or it may crystallise and solidify.
Bring the syrup to the boil and cook for 4-6 minutes, watching closely until it turns a rich golden colour. Take off the heat and dip the base of the pan in cold water to prevent further cooking. Stand back as the pan will splutter noisily. Carefully dip the ends of the sugared almonds and roses in caramel and secure around the cake, scattering a few on the plate.
Using a teaspoon, drizzle more caramel around the buns so that it falls in fine threads. If the caramel hardens before you've finished decorating, gently reheat it, taking care not to burn it. Finish with a dusting of icing sugar. To serve the cake, it is easiest if you have one server to break pieces off for the guests, starting from the top and working down.
Passion fruits PARADISE
150ml sunflower oil , plus a little extra for the tin
300g self-raising flour
1 tsp ground cinnamon
1 tsp baking powder
300g caster sugar
50g desiccated coconut
2 eggs , plus 2 egg whites, whole eggs beaten
2 over-ripe bananas , mashed
140g carrots , grated
432g can crushed pineapples in juice, drained in a sieve, reserving the juice (or briefly whizz a can of pineapple chunks, then sieve)
100ml milk
FOR THE DRIZZLE & ICING
4 ripe passion fruits , halved
25g caster sugar
200g tub soft cheese
100g softened butter
85g icing sugar
1 tsp vanilla extract
METHOD
Heat oven to 180C/160C fan/gas 4. Oil and line the bases of 3 x 20cm sandwich tins with baking parchment. Mix the flour, cinnamon, baking powder, half the sugar and the coconut in a large mixing bowl. In another bowl mix the beaten whole eggs, mashed bananas, grated carrot, drained crushed pineapple, milk and oil. Beat the egg whites until stiff, then add the remaining sugar and beat until stiff and shiny again.
Stir the wet mixture into the dry until smooth and lump-free, then using a large metal spoon or spatula, fold in the egg white mixture. Divide evenly between the tins and bake for 25 mins until risen and a skewer comes out clean. You might need to swap the position of the tins after 20 mins.
For the drizzle, scoop out the passion fruit pulp into a small pan. Add the pineapple juice and caster sugar and heat until bubbling, then bubble until syrupy. For the icing, beat the cheese and butter until lump-free, then beat in icing sugar and vanilla. Chill until ready to assemble.
Poke the cakes all over with a skewer, drizzle over most of the passion syrup, then cool. Once cool, spread the icing over two of the sponges. Sandwich together and top with the third, un-iced, sponge. Drizzle over the remaining syrup.
Chocolate & caramel layer cake
FOR VANILLA & CHOCOLATE SPONGES
225g very soft butter , plus extra for greasing
225g golden caster sugar
175g self-raising flour
85g ground almonds
1 tsp baking powder
3 eggs
150ml pot natural yogurt
1 tsp vanilla extract
5 tbsp cocoa powder
FOR CARAMEL & CARAMEL-CHOC SPONGES
225g very soft butter , plus extra for greasing
175g light muscovado sugar
50g dark muscovado sugar
175g self-raising flour
85g ground almonds
1 tsp baking powder
3 eggs
150ml pot natural yogurt
1 tsp vanilla extract
1 tbsp cocoa
TO ASSEMBLE
397g can caramel (stocked near the condensed milk in stores)
140g dark chocolate
140g milk chocolate
300ml double cream
METHOD
Heat oven to 180C/160C fan/gas 4. Grease and line bases of 2 x 20cm sandwich tins with baking parchment. For the Vanilla & chocolate sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk. Scrape half the mix into a second bowl and whizz in the cocoa. Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
Repeat step 1 for the Caramel & caramel-choc sponges, again leaving cocoa out of the first mixing, then splitting the mix in half and whizzing the cocoa into one batch. Cook as above.
While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water. Remove from the heat, stir in the cream and cool or chill until spreadable.
When the sponges are cool, spread a third of the caramel over the Vanilla sponge and top with the Caramel sponge. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (don't panic if you mix up the layers, the cake will still look great when you cut in). Spread the chocolate icing over the whole cake to serve. It will keep in a cool place in an airtight container for up to 3 days.
White chocolate & strawberry ice-cream cake
2 x 500ml tubs strawberry ice cream
3 x 500ml tubs white chocolate or vanilla ice cream
CAKE
170g golden caster sugar
4 eggs
60g plain flour
35g cornflour
METHOD
First make the cake. Base line 2 x 20cm, deep cake tins with baking paper. Heat the oven to 180C/fan 160C/gas 4. Beat the sugar and eggs with an electric whisk for 10 minutes, until pale and fluffy, and stiff enough to leave a trail when you lift the beaters. Sift over both flours and fold in. Divide between the tins. Bake for 20 minutes, until golden and a skewer pushed into the cake comes out clean. Cool for 5 minutes in the tin (they will sink a little but don't worry) then turn out onto a wire rack. Wash and dry one of the cake tins, and line it with a double layer of clingfilm or greaseproof paper.
Cut the cakes horizontally into 2. Put the bottom layer in the lined tin. Take one tub of strawberry ice cream, and snip off the cardboard with kitchen scissors. Slice the block of ice cream into discs and arrange on the layer of cake in the tin, squidging small pieces into any gaps and spreading them slightly to make an even layer. Put the upper layer of cake on top and put the whole tin in the freezer for at least an hour to firm up.
Use 1 tub of the the white chocolate ice cream to make the next layer, topping it with the bottom layer of the second cake. Freeze again for at least 1 hour. Finally, put on a layer of strawberry ice cream, and top with the last circle of cake. Freeze for an hour.
Take the cake out of the tin and peel away the paper or clingfilm. Cut thin layers from rest of the white chocolate ice cream and cover the base and sides of the cake completely. This is easier than it sounds - the ice cream acts like wet icing. Use a palette knife to smooth the surface, then freeze for 2 hours to firm up. Wrap well in freezer bags and freeze for up to a week.
Half an hour before serving, put the cake on a serving platter and into the fridge to soften a little. Slice with a large knife dipped in hot water.
Kartoffel-Gemüse-Kuchen mit Basilikum
Ergibt Portionen 500 g Erbsen in der Schote oder ca. 200 g Erbsen, ausgelöst
200 g Kohlrabi
Salz
1 Zweig Minze
150 g Ricotta
3 Eier
2 dl Halbrahm
Pfeffer aus der Mühle
1 achteckig ausgewallter Kuchenteig à 270 g
500 g Frühkartoffeln (Patatli)
4 EL Olivenöl
0.5 Bund glattblättrige Petersilie
0.5 Bund Basilikum
1.Erbsen wenn nötig aus den Schoten lösen. Kohlrabi in 5 mm grosse Würfel schneiden. Gemüse in kochendem Salzwasser ca. 3 Minuten blanchieren. Abgiessen und gut abtropfen lassen. Minze fein hacken. Mit Ricotta, Eiern und Rahm verrühren. Mit Salz und Pfeffer würzen.
2.Teig samt Backpapier in ein Kuchenblech von 26 cm Ø legen. Überstehenden Teig über den Blechrand legen. Boden einstechen. Gemüse darauf verteilen. Eimasse darüber giessen.
3.Ofen auf 180 °C vorheizen. Kartoffeln gründlich waschen. Ungeschält in grobe Schnitze schneiden. Mit etwas Salz und etwas Öl mischen. Kartoffelschnitze auf den Kuchen legen. Überstehenden Teig darüber legen. Kuchen in der unteren Ofenhälfte 45–50 Minuten backen.
4.Etwas Petersilie für die Garnitur beiseite legen. Rest mit Basilikum hacken. Mit restlichem Öl mischen. Kuchen noch warm damit bestreichen und mit Petersilie garnieren.
Zwiebel-Käsekuchen
Zutaten
Für 4 Personen, für 1 Kuchenblech von 28–30 cm Ø 400 g Zwiebeln
1 Knoblauchzehe
1 EL Butter
1 Bund Schnittlauch
2 Eier
Salz
Pfeffer aus der Mühle
120 g geriebener Emmentaler
1 dl Milch
1 dl Vollrahm
Butter für das Blech
Mehl für das Blech
Teig
250 g Zopf- oder Dinkelmehl
0.5 TL Salz
0.25 TL Backpulver
100 g Butter, kalt
1 EL Essig
5 EL Wasser, kalt
Mehl zum Auswallen
Butter für das Blech
1.Für den Teig Mehl, Salz und Backpulver in eine Schüssel geben. Butter in Würfelchen dazugeben. Zwischen den Händen zu einer bröseligen Masse reiben. Essig und Wasser beifügen. Alles rasch zu einem Teig zusammenfügen. Zugedeckt 30 Minuten kühl stellen.
2.Zwiebeln und Knoblauch hacken. In Butter knapp weich dünsten. Schnittlauch fein schneiden. Eier aufschlagen, mit Salz und Pfeffer würzen. Zwiebeln, Schnittlauch, Käse, Milch und Rahm unter die Eier mischen.
3.Backofen auf 220 °C vorheizen. Teig auf Mehl auswallen. Kuchenblech mit Butter ausstreichen und mit Mehl bestäuben. Boden mit einer Gabel dicht einstechen. Zwiebel-Käsemischung darauf verteilen. In der unteren Ofenhälfte 30–35 Minuten backen.
25 Ocak 2013 Cuma
Quick and Clean Zucchini Frittata
Ingredients
Serves 4
1 tbsp canola oil
3 cups grated zucchini
1⁄2 cup sliced mushrooms
1 cup chopped onion
3 eggs, preferably organic
1⁄2 cup skim milk
1⁄4 cup chopped fresh basil
Ingredients
Preheat the oven to 350°F.
Heat the oil in a medium skillet. Add the zucchini, mushrooms and onion and sauté, stirring, until softened.
Remove from the skillet, drain, pat dry, and let cool a little.
In a bowl whisk the eggs with the milk, and add the vegetables. Transfer to a 9 x 13 nonstick baking dish or a 9-inch pie dish. The pie dish should be sprayed with nonstick cooking spray if it’s glass.
Cook for 40 minutes or until the center of the frittata is firm but not dry. Sprinkle with the basil, cut into slices and serve.
Green Giant Creamy Chicken Enchiladas
Ingredients
Makes 8 servings
1 tbsp olive oil
1/2 cup chopped onion (1 medium)
2 tsp finely chopped garlic
2 cups reduced-sodium chicken broth (from 32-oz carton)
3 tbsp all-purpose flour
1/2 tsp ground coriander or cumin
1/8 tsp pepper
1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken breast
1 cup Green Giant® Niblets® frozen corn, thawed
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas (6 or 7 inch)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Salsa, if desired
Cooking spray
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on high 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.
Vitamin Cocktail
IngredientsMakes 1 serving
1 cup papaya
1/2 cup kale
1/2 cup spinach
1/2 banana
1/2 green apple
Directions
Put all ingredients into blender. Blend until smooth. Enjoy!
Healthy Egg McMuffin
Ingredients
Makes 1 serving
1 low-calorie, whole-wheat English muffin
1 whole egg
1 slice of extra-lean turkey bacon, preferably nitrate-free
1 slice low-fat American cheese
Directions
Split the English muffin and toast, or grill the faces until brown in a hot pan set over medium heat. Keep the pan hot. Set English muffin aside.
Find a shallow can – such as an 8-ounce sliced pineapple can that is the same diameter as the English muffin. Cut off both ends to the can and thoroughly clean it (be careful of any sharp edges). Spray a coating of nonstick spray on the inside of the can, and place it into the hot pan so that it heats up.
When the can is hot, spray more nonstick spray over the surface of the pan, and crack the egg into the can. Salt the egg.
Place the slice of turkey bacon into the same pan to heat up while the egg cooks.
When the egg seems to be firming up on top, use a knife to scrape around the edge of the can to help release the egg. Carefully pull the can off the egg, then flip the egg over and cook for an additional minute or so.
Build the sandwich by first placing the slice of American cheese on the bottom half of the English muffin. Place the egg on top of the cheese. Stack the turkey bacon on the egg. Top the sandwich off with the top half of the English muffin.
If desired, microwave the sandwich for 10 to 15 seconds, until warm and the cheese has melted, and serve immediately.
Green Giant Sausage-Stuffed Shells
Ingredients
Makes 12 servings (one serving is 2 shells)
24 jumbo pasta shells
1 lb lean Italian turkey sausage, casings removed
1 15-oz container light ricotta cheese
2 cups shredded reduced-fat Italian cheese blend
1 9-oz box Green Giant® frozen spinach, thawed, squeezed to drain
1/2 tsp dried basil leaves
3/4 cup finely shredded carrots (about 1 medium carrot)
1 25.5-oz jar organic Italian herb pasta sauce
Cooking spray
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
Green Giant Angel Chicken Pasta
Ingredients
Makes 6 servings
2 tsp olive oil
3 cups sliced fresh mushrooms
1/2 cup dry white wine or reduced-sodium chicken broth
1 10.75-oz can condensed golden mushroom soup
4 oz reduced-fat cream cheese with chives and onion
1 cup skim milk
2 tsp Dijon mustard
6 boneless skinless chicken breasts
1 tsp dried Italian seasoning
1/2 tsp pepper
1/4 tsp salt
8 oz uncooked angel hair (capellini) pasta
4 cups Green Giant® Select frozen broccoli florets (from 24-oz bag)
Cooking spray
Directions
Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until tender. Reduce heat to medium low. Stir in wine and soup until blended and smooth. Add cream cheese; cook, stirring constantly, until cheese is melted and mixture is smooth. Stir in milk and mustard; cook just until thoroughly heated.
Place chicken breasts in baking dish; sprinkle with Italian seasoning, pepper and salt. Pour sauce over chicken. Bake uncovered 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Meanwhile, in 5- or 6-quart saucepan, heat 3 quarts water to boiling. Add pasta; stir in broccoli. Return to boiling. Cook 2 to 4 minutes or until pasta is tender; drain. Serve chicken and sauce with pasta mixture.
Green Giant Cheesy Potato Chowder
Ingredients
Makes 8 servings (about 1 1/4 cup each)
6 medium red potatoes, unpeeled, cut into 1/2-inch cubes
1 32-oz carton reduced-sodium chicken broth (4 cups)
1/2 teaspoon salt
1/2 teaspoon pepper
1 12-oz bag Green Giant® Valley Fresh Steamers® frozen broccoli cuts
1/3 cup all-purpose flour
1 cup skim milk
8-oz brick 2% milk reduced-fat sharp cheddar cheese, shredded
1/2 cup fat-free sour cream
4 medium green onions, chopped
Directions
In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
In small bowl with wire whisk, stir flour into milk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
To serve, ladle soup into bowls.
Berry Strong Spinach Smoothie
Ingredients1 cup frozen spinach
1 1/2 cup frozen blueberries
1/2 cup frozen raspberries
1 cup orange juice
Directions
Combine all ingredients in a blender with ice and blend until smooth.
Ellie Krieger
Host of the The Food Network’s hit show “Healthy Appetite,” now airing on The Cooking Channel, Ellie’s warmth and charisma have made her the leading go-to nutritionist in the media today. Krieger’s success can be attributed to her unique way of offering real life advice without any of the gimmicks and crash diets that permeate the media today. She reaches people with her message that it is possible for anyone, given the tools and knowledge, to live life to the maximum by keeping a healthy balance and nurturing a richly satisfying and sumptuous, attainable lifestyle.
Ellie’s 2005 book Small Changes Big Results was a how-to on easy-to-live-with habit changes that yield optimal results. Ellie’s second book, The Food You Crave: Luscious Recipes for a Healthy Life, was an immediate New York Times bestseller, peaking at #2 on that list. In addition to being named to Amazon’s Customer Bestseller List for 2008, The Food You Crave won the 2009 IACP Cookbook award and the esteemed 2009 James Beard Foundation Award for “Best Cookbook with a Healthy Focus.” Her next book So Easy: Luscious Healthy Recipes for Every Meal of the Week, also became an instant New York Times bestseller. Her latest book, Comfort Food Fix: Feel Good Favorites Made Healthy, available in October 2011 and is a collection of healthy versions of comfort food classics.
A registered dietitian, Ellie has a master’s degree in nutrition from Teacher’s College, Columbia University and completed her undergraduate degree at Cornell University. Ellie was an adjunct professor at New York University in the Department of Nutrition, Food Studies, and Public Health. In her years in private practice, she counseled a variety of clients, from homemakers and CEOs to notable celebrities.
Today, Ellie’s extensive work in the media has earned her a loyal following and national recognition. She speaks regularly at high profile events around the country and has appeared as a guest expert on dozens of national television programs including The Today Show, Good Morning America, The CBS Early Show, Live with Regis & Kelly, CNN, CNN HLN’s Morning Express, ABC News Now and Dr. Oz. Additionally, Ellie is a contributing editor and columnist with Fine Cooking magazine and the Food Network magazine. She has appeared in countless other mainstream publications including People, USA Weekend, Self, Women’s Health, Fitness, Better Homes & Gardens, Reader’s Digest, Real Simple, More, Health, Parenting, Cooking Light, First and Prevention.
Ellie has been at the forefront of First Lady Michelle Obama’s “Let’s Move” campaign from the beginning when Mrs. Obama’s team personally invited her head up a nutrition education initiative at the “Healthy Kids Fair” at the White House in 2010. Ellie prepared a colorful array of fresh fruits and vegetables in the White House kitchen and challenged dozens of children from the community to “eat the rainbow” in produce every day; a simple and easy way to engage children in a healthier lifestyle. Ellie also participated in harvesting the White House garden with a group of school children as part of the Chef’s Move to Schools launch. She has teamed up with New York City SchoolFood where she created healthy, delicious menu items for students citywide. And she works at a grass roots level with her daughter’s New York City public school, having formed the Wellness Committee there. In 2010 on behalf of the Food Network, Ellie testified before the House Committee on Agriculture about nutrition, healthy eating and the growing epidemic of childhood obesity.
Kiwi and mango tartlets
Ingredients
For the pastry:
65ml rapeseed oil
55g sugar
1 egg
110g wholemeal flour
70g plain flour
For the filling:
375ml non-fat lemon flavoured yoghurt
1 mango, finely diced
3 kiwi fruits, peeled, quartered, sliced
24 small mint leaves
2 tsps icing sugar
Method
How to make Kiwi and mango tartlets
For the pastry:
1) In a medium bowl, beat the oil, sugar and egg until creamy. In a separate bowl, combine the wholemeal and plain flours. Gradually add the flour mixture to the egg/oil mixture, stirring, until they are combined and a soft dough is formed. Roll the dough into a ball and refrigerate for 30 minutes.
2) Preheat oven to 180°C/ gas mark 4. Spray a mini muffin tin or tartlet pan with cooking spray.
3) Roll the pastry dough into a 1/2-cm thick sheet. With a biscuit cutter or small glass, make 24 rounds, about 5.5cm in diameter. Place rounds in the pan and bake for 15 minutes or until crisp. Remove tartlets from oven and set aside to cool completely. You can make the shells up to three days in advance and store them in the refrigerator in an airtight container.
For the filling:
1) Put the yoghurt in a strainer lined with a paper towel. Place the strainer over a bowl and put in the refrigerator to drain and thicken for at least four hours and up to eight hours.
2) Transfer the drained yoghurt from the strainer to a small bowl. Discard the liquid.
3) Fill each tartlet with one teaspoon of thickened lemon yoghurt. Place about two teaspoons of diced mango, two
slices of kiwi fruit
and a mint leaf on top of each tartlet. Sprinkle with icing sugar.
4) Serve immediately after filling.
Polenta and Chicken Tartlets
Ingredients
For the tartlets:
450g instant polenta
240ml cream
1 tsp salt
1/2 tsp freshly ground black pepper
For the topping:
230g shredded store-bought roasted chicken
120ml store-bought pesto
1/4 tsp salt
1/4 tsp freshly ground black pepper
75g dried cranberries
Special equipment: 2-inch diameter scalloped cookie cutter
Method
How to make Polenta and Chicken Tartlets
Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.
To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries. Serve.
Bitter Chocolate and Orange Liqueur Tart With Honeycomb Dust
Ingredients
250g plain flour
175g butter
1 egg yolk
90g caster sugar
½ zest of lemon
390ml double cream
25g liquid glucose
365g good quality dark chocolate, cut into small pieces
85g unsalted butter, diced
2 cap fulls of grand marnier
1 slab of honeycomb, crushed
Creme fraiche to serve
Method
How to make Bitter Chocolate and Orange Liqueur Tart With Honeycomb Dust
Put the flour, icing sugar and butter into a food processor and pulse
until they are coarse breadcrumbs. Add the egg yolk and water and pulse, just until the mixture holds together. Tip onto greaseproof paper and flatten to a disc.
Cover with another sheet of greaseproof and set aside in fridge for 30 minutes.
Between the 2 pieces of greaseproof, roll out the disc to a slightly larger circle than the tart tin. Press into the tin and bake blind on 200°C for 12-15 minutes.
Take the baking beans out and place the tart back in the oven for a further 5-10 minutes. Leave to cool.
Make up the pastry case. Brush with a beaten egg and either dry at room temperature, or in the oven for 2 minutes. Make sure the tart is properly cooled before adding the chocolate.
Pour the cream and the glucose into a pan and simmer. Pour the cream onto the chocolate and whisk together. Add the grand marnier
and whisk in the
diced butter.
Then pour into the prepared pastry case and chill for at least 2 hours in the fridge, but best overnight. Serve at room temperature with honeycomb sprinkled on top. Serve with a dollop of creme fraiche.
Peach and Cardamom Bakewell Tarts
Ingredients
For the almond shortcrust pastry:
100g plain flour
25g ground almonds
70g salted butter, frozen and grated
1 tbsp sugar
2 drops almond essence
1/4 tsp cornflour
1/8 tsp ground cardamom seeds
1-2 tbsps ice-cold water
Extra flour to roll the pastry
For the peach jam filling:
1 ripe peach
100g sugar
For the almond cake filling:
50g self-raising flour
40g sugar
10g ground almonds
1/8 tsp baking powder
1/8 tsp bicarbonate soda
15ml groundnut oil
50ml milk
1 tsp apple cider vinegar
1-2 drops almond essence
1-2 ripe peaches, sliced to decorate
For the cardamom mascarpone cream:
200g mascarpone cheese
2 tbsps icing sugar
1/4 tsp ground cardamom seeds
Method
How to make Peach and Cardamom Bakewell Tarts
1) Begin by making the almond shortcrust pastry. Sift the flour, add ground almonds, ground cardamom seeds, sugar, cornflour and grated frozen butter. Use your fingertips to lightly rub the butter into
the flour until it resembles fine breadcrumbs. Add the almond essence and water, 1 tablespoon at a time until you are able to gently bind to a firm dough. Wrap in clingfilm and place in the fridge while you make and cool the jam.
2) Meanwhile, to make the jam, chop one peach (with the skin - this
gives it a beautiful pink colour) into small pieces and place in a saucepan with the sugar. Do not add any water. Cook on a medium heat until thickened (about 20 minutes).
3) To test if the jam is done, place a plate in the freezer for 10 minutes, remove and put a teaspoon of jam on it. Allow to rest for 2 minutes and push the mixture back with your finger. If it wrinkles, it's done. Set aside to cool.
4) Preheat the oven to 180C/Gas 4.
5) Remove the pastry dough from the fridge and knead briefly. Flour
a large work surface and the top of the dough. Roll the dough until 1/2cm thick and fold over the rolling pin to cover an individual tartlet tin (approximately 12.5cm wide). Use your fingers to fit the pastry into the case and trim the edges, leaving an extra 1cm around the top. Repeat for the rest of the cases.
6) Using a fork, prick plenty of small holes into the bottom and sides of each case. Cover each with greaseproof paper and fill with baking beans. Place on a baking tray and bake for 10-12 minutes.
7) Remove the baking beans and greaseproof paper, trim the edges of the cases again and bake for a further 8-10 minutes or until golden. Remove from the oven and allow to cool.
8) To make the cake filling layer, mix together all the dry ingredients. whisk the milk, apple cider vinegar and almond essence until slightly
thickened. Mix the wet ingredients with the dry, and whisk gently until
smooth.
9) Once the tart shells have cooled, add a thin layer of jam and fill the rest with cake mix until just below the top of the tart case. Arrange fresh peach slices on top and repeat for the remaining tarts. Bake
again for 20-25 minutes or until golden. If you find the tarts are overbrowning quickly, turn the temperature down or cover with foil and continue baking.
10) Whip together the ingredients for the Cardamom mascarpone
cream and serve with the hot or cooled tarts.
11) If you have any leftover jam, dilute it with some water and brush over the top for a glazed effect. Alternatively, dust with icing sugar for
a classic look.
Tarte au Chocolat
Ingredients
For the chocolate pastry:
1/2 cup unsalted butter, room temperature
1/2 cup
icing sugar, sifted
1 cup flour
1/4 cup cocoa powder
3 large egg yolks
2 tbsp cornflour
1/2 tsp salt
For the filling:
1/2 cup
whipping cream
1/4 cup unsalted butter, cut into pieces
8oz dark chocolate, chopped
1/4 cup sugar
1/2 cup hot, strong coffee
2 large eggs, at room temperature
1 tsp vanilla essence
Method
How to make Tarte au Chocolat
For the pastry, beat the butter and icing sugar until smooth, then add
the egg yolks all at once and beat until well combined.
In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture and stir until evenly combined. Shape the dough into a disc, wrap and chill until ready to use.
Knead the chocolate pastry dough once or twice on a lightly floured
work surface to soften, then roll out the dough to a circle just less than ¼-inch thick. Lift the dough carefully to line a 9-inch removable-bottom fluted tart pan. Press the dough into the shell and trim away any excess. Dock the pastry with a fork. Chill the tart shell for at least 20 minutes.
Preheat the oven to 350°F. Place the chilled tart shell onto a baking tray and bake it for about 18 minutes, until you see that the pastry has an even, dull finish. Allow it to cool while you prepare the filling.
For the filling, bring the cream and butter up to a simmer and pour this over the chocolate in a large bowl, letting it sit for just a few seconds. Gently stir the mixture with a spatula until the chocolate melts, then whisk in the sugar and the coffee. Lightly beat the eggs in
a small dish and add this to the chocolate, along with the vanilla, whisking gently until incorporated. Pour this into the cooled tart shell
and bake (still at 350°F) for 12 minutes. Allow the tart to cool to room temperature, then chill for at least 2 hours before serving.
The tart can be stored, refrigerated, for up to 2 days.
Lemon curd tart
Ingredients
For the tart shell:
145g unsalted butter, plus more for greasing, at room temperature
110g sugar
245g plain flour
1/2 tsp pure vanilla essence
Pinch salt
For the lemon curd filling:
4 lemons, at room temperature
115g unsalted butter, at room temperature
340g sugar
4 extra-large eggs, at room temperature
1/8 tsp salt
Method
How to make Lemon curd tart
For the tart shell:
1) Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter mixture. Mix on low speed until the dough starts to come together.
2) Dump the dough onto a surface dusted with flour and shape into a flat disk. Press pastry into a 25cm round or 23cm square false-bottom pie tin, making sure that the finished edge is flat. Chill until firm.
3) Meanwhile, preheat the oven to 180°C/gas mark 4. Butter one side of a square of foil to fit inside the chilled tart case and place it, buttered side down, on the pastry. Fill with dried beans or rice.
4) Bake for 20 minutes. Remove the foil and beans, prick the tart all over with a fork and bake for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
For the lemon curd filling:
1) Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 125ml of juice and set the juice aside.
2) Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced.
3) In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, one at a time, and then add the lemon juice and salt. Mix until combined.
4) Pour the mixture into a medium saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 68°C or just below a simmer. Remove from the heat.
5) Fill the tart shell with the warm lemon curd and allow to set at room temperature.
Parmigiano-Reggiano Cheese Bonbons
Ingredients
100 g Parmigiano-Reggiano cheese (for bonbons, it is advisable to use Parmigiano-Reggiano cheese with 18-20 months maturation.)
100 g bitter chocolate
Method
Cut the Parmigiano-Reggiano cheese into pieces having the size of half a walnut. Melt the chocolate bain-marie.
Dip the cheese pieces into the melted chocolate using a fork. Let them dry on a sheet of waxed paper, then serve.
Parmigiano Reggiano Cheese and Asparagus Tart
Ingredients
2 10x20cm puff pastry rectangles
1 egg, beaten
2 tbsp green pesto
30g shaved Parmigiano Reggiano cheese, plus extra to serve
4 tbsp mascarpone cheese
6 asparagus spears
Finely grated zest of 1 lemon
2 tbsp grated Parmgiano Reggiano cheese
Torn basil leaves, to serve
Salt and black pepper
Method
How to make Parmigiano Reggiano Cheese and Asparagus Tart
1. Preheat the oven to 200°C.
2. Place the pastry rectangles on a greased baking sheet and carefully score lines 1cm away from the pastry edges with a sharp knife. Prick the inner rectangle with a fork and brush with beaten egg.
3. Spread a thin layer of pesto all over the base of the inner rectangle and top with shaved Parmigiano Reggiano cheese and small spoonfuls of mascarpone cheese.
4. Blanch the asparagus spears for 1 minute in boiling salted water, drain, and place 3 spears across each tart.
5. Sprinkle a little lemon zest and grated Parmigiano Reggiano over
each tart and bake in the oven for 15-20 minutes until the pastry is golden brown and risen.
6. Serve the tarts with shaved Parmgiano Reggiano and freshly torn basil leaves.
Peach and Raspberry Custard Tart
Ingredients
55g, plus 2 tbsp unsalted butter, room temperature
55g, plus 2 tbsp icing sugar, sifted
1 hard boiled egg's yolk
1 large egg yolk
1/2 tsp vanilla essence
310g flour, sifted
1/4 tsp salt
For the filling:
240ml semi-skimmed milk
1 tsp vanilla pod paste
1 tsp finely grated orange zest
3 large egg yolks
60g sugar
3 tbsp cornflour
2 tbsp unsalted butter, room temperature
1 tbsp orange liqueur or brandy, optional
2 peaches, peeled and sliced
210g fresh raspberries
60g apple jam
Method
How to make Peach and Raspberry Custard Tart
Beat the butter and icing sugar together until smooth.
Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk and vanilla into it. Add this to the butter mixture and stir until blended.
Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, about 2 hours.
On a lightly floured work surface, gently knead the dough just a little
soften, then roll it out to a circle about 12 inches across and 1/4-inch thick. Carefully lift this and line a 9-inch removable-bottom fluted tart pan, press it into the bottom and sides and trim away any excess dough. Chill the tart shell for 30 minutes.
Preheat the oven to 180°C
Place the chilled tart shell onto a baking tray and dock the bottom of the pastry with a fork. Bake the tart shell for about 20 minutes, until the edges just begin to brown. Cool the tart shell to room temperature.
For the custard filling, bring the all but 2 Tbsp of the milk, the vanilla and the orange zest to just below a simmer over medium heat. whisk
the egg yolks with the sugar, cornstarch and remaining 2 Tbsp of milk in a small bowl. Slowly pour the hot milk into the egg mixture while whisking and then pour the entire mixture back into the pot.
whisk
this over medium heat until the custard just comes to a boil, thickens and becomes glossy, about 5 minutes. Have a bowl with butter in it and a strainer on top ready for when the custard has thickened. Remove the pot from the heat and strain the custard into a clean bowl and stir until the butter is melted in. Add the liqueur (if using) and then cover with plastic wrap so that the wrap is directly on the surface of the custard. Cool this to room temperature, then chill for at least 2 hours.
To assemble the tart, whisk the custard to soften it and then spread it
evenly over the bottom of the cooled tart shell (leave the tart shell in the pan). Arrange the slice peaches and raspberries over the
custard.
Melt the apple jelly over medium-low heat, whisking until smooth.
Brush the peaches and raspberries with the melted apple jelly and chill until ready to serve. Carefully remove the tart from the pan and place on a serving platter before slicing.
The tart is best served the day it is made, but can be stored chilled for up to a day.
Note: if your peaches are firmer, then blanch in hot water followed by a shock into a bowl of ice water and then peel.
Raspberry and Rosewater Cream Tart
Ingredients
For the pastry:
175g/6oz plain flour
75g/3oz butter, softened
75g/3oz sugar
3 egg yolks
A drop of vanilla essence
1 egg white
Flour, for dusting
For the filling:
275ml/10fl oz double cream
250g/9oz Greek yoghurt
½ tsp rosewater
1-2 tbsp icing sugar, to taste
450g/1lb raspberries
3 tbsp seedless raspberry jam
Pink or red rose petals, to decorate
Method
How to make Raspberry and Rosewater Cream Tart
Preheat the oven to 190˚C/fan oven 170˚C/gas mark 5.
To make the pastry in a food processor, put the flour, butter, sugar, egg yolks and vanilla extract into a food processor and whizz until it forms a smooth ball of dough. This may take a couple of minutes. Remove the dough from the food processor and wrap it in clingfilm. Set aside to rest in the fridge for 30 minutes.To make the pastry by hand, sieve the flour into a large mixing bowl, make a well in the centre and then pop the softened butter, sugar, egg yolks, and vanilla extract into it. Using the fingertips of one hand, squidge the butter, sugar, egg yolks and extract together until it forms a paste. Now, slowly with your other hand, start to add the flour bit by bit until it is all incorporated into the paste. Turn onto a floured board and knead
together for a minute or so, then wrap it in clingfilm. Chill in the fridge for 30 minutes.
Dust a worksurface with flour and roll out the pastry to a circle big enough to line a 23cm/9in loose-based flan tin. Keep the pastry hanging over the edges. Press it firmly into the base and sides, then prick the surface lightly with a fork. Now loosely beat the egg white and brush it over the surface of the pastry – this helps to seal it. Place on a baking sheet.
Bake the pastry case for 10 minutes or until it is a light golden brown. Transfer to a wire rack to cool. When cool, remove the pastry left hanging over the edges of the tin, it should break off easily and leave the edges nice and neat. Finish trimming the edges neatly with a serrated knife. Leaving the pastry hanging over the edge before cooking prevents it from collapsing back into the tin and leaves the tin perfectly lined.
Pour the cream into a medium mixing bowl and lightly whip it. Gently
stir in the yogurt and rosewater and enough icing sugar to sweeten
to your taste.
Crush half the raspberries and fold them into the creamy yogurt. Spoon the filling into the pastry case. Scatter over the rest of the raspberries and chill in the fridge for 15 minutes.
Heat the raspberry jam in a small pan and gently bring it to the boil. Spoon it over the raspberries and leave to set for a couple of minutes.
Finally, scatter over some pink or red rose petals. Serve within an hour or the pastry will go soggy!
Milk Chocolate Tart
Ingredients
For the shortcrust:
225g plain flour, plus extra for dusting
75g icing sugar
Pinch of salt
150g butter
1 free-range egg yolk
1 free-range egg
For the filling:
450ml single cream
600g milk chocolate (over 35% cocoa)
150ml whole milk
3 free-range eggs
Method
How to make Milk Chocolate Tart
1) For the shortcrust, mix together the flour and sugar, then rub together the flour, sugar, salt and butter until the mixture resembles breadcrumbs. Then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap the dough and chill for at least half an hour.
Note: If you're using a food processor, attach the dough blade, add all the ingredients and pulse until the dough comes together in a ball. Wrap the dough and chill for at least half an hour.
2) Preheat the oven at 160°C/Gas 3.
3) Roll out the pastry on a lightly floured surface to 2mm thickness. Use to line a 28cm/4cm tart ring placed on a baking sheet. Rest the lined tart ring in the fridge for 20 mins.
4) Line the filled tart ring with greaseproof paper and fill with baking beans to keep the dough from losing its shape, and bake blind for about 20 mins. Remove the greaseproof paper and baking beans and return to the oven for 5 to 8 mins or until the shortcrust is starting to turn golden.
5) Turn the oven down to 140°C/Gas 1.
6) For the filling, bring the cream and milk to the boil and pour over the chocolate and stir until chocolate and cream are mixed. Allow to cool for 5 mins. Beat the eggs then add to the chocolate and mix well.
7) Fill the shortcrust with the chocolate filling. Carefully place in the middle of the oven and bake for 30 to 40 mins. or until the filling appears set but with a slight wobble.
8) Allow to cool to room temperature before serving.
Chocolate-Hazelnut Tart
Ingredients
100g sugar
2 tbsp plain flour
3 eggs, beaten
150g peeled, chopped , and toasted hazelnuts
220g dark chocolate chips
200ml golden syrup
2 tbsp butter, melted
1 tsp vanilla essence
1/4 tsp salt
1 shop-bought tart crust
Method
How to make Chocolate-Hazelnut Tart
1) Preheat the oven to 170°C/ gas mark 3.
2) In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, golden syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
3) Cool the tart for at least 30 minutes before serving.
22 Ocak 2013 Salı
Hugo
2-3 cl Holunderblütenlikör oder – sirup10 cl trockener Sekt
2 Stängel Minze
1 Limettenschnitz
In ein mittelgroßes Weinglas die Minze geben und leicht ausdrücken. Einige Eiswürfel dazugeben, Likör oder Sirup dazugießen und mit dem Sekt auffüllen. Den Limettenschnitz darüber ausdrücken und dazugeben. Leicht umrühren.
Sex on the Beach
3 cl Pfirsischlikör
3 cl Wodka
6 cl Preiselbeernektar
6 cl Ananassaft
Die Zutaten im Shaker mit Eiswürfeln gut schütteln, in ein Longdrinkglas auf Eiswürfel abgießen.
Swimming Pool
4 cl Wodka
2 cl Blue Curaçao
2 cl Sahne
12 cl Ananassaft
2cl Cream of Coconut
Im Elektromixer gut durchmixen und in ein mit gestoßenem Eis zur Hälfte gefülltes großes Glas abgießen. Mit Früchten garnieren.
Gelb-weiß!
Zutaten für 4 Personen:
2 Orangen
2 kleine Äpfel
1 EL Honig
Vanille, Zitronenschale, etwas Orangenschale
125 ml Apfelsaft
1/2 EL Maisstärke
6 bis 8 Goldmelissenblätter (grün)
Für die Schneenockeln:
2 Eiweiß
65 g Rohzucker
Für die Vanillecreme:
50 ml Milch
50 ml Schlagobers
2 Eidotter
Vanille
1 EL Rohzucker
Zubereitung:
Schritt 1: Die Orangen schälen und in Filets schneiden (Fruchtfleisch zwischen den weißen Häutchen herausschneiden), den Saft dabei auffangen. Orangenfilets für die Garnitur zur Seite legen, den aufgefangenen Saft zum Apfelsaft geben.
Schritt 2: Die Äpfel schälen und kleinwürfelig schneiden. Mit Honig, Gewürzen und kalt angerührter Maisstärke unter Rühren 2 bis 3 Minuten kochen, etwas auskühlen lassen. Fein geschnittene Goldmelissenblätter unterrühren.
Schritt 3: Wasser in einem Topf zum Kochen bringen, Eiweiß zu Schnee aufschlagen, mit Zucker gut ausschlagen. Mit einem Löffel, den man zuerst in heißes Wasser taucht, Nockerln ausstechen, im Wasser 2 Minuten ziehen lassen, wenden, weitere 2 Minuten ziehen lassen – auslegen.
Schritt 4: Milch, Schlagobers, Eidotter, Vanille und Rohzucker in einen Topf geben und unter ständigem Rühren auf der Herdplatte zur Rose abziehen, d. h. auf 75 bis 80 Grad aufschlagen, die Creme wird dabei etwas dicklich. Dann sofort vom Feuer nehmen und etwas überkühlen lassen.
Schritt 5: Das Apfel-Orangenragout in einem tiefen Teller anrichten, Schneenockerln aufsetzen, mit Orangenfilets verzieren. Die Vanillecreme über das Schneenockerln ziehen. Mit frischen Goldmelissenblättern und fein geschnittenen roten Apfelschalen verzieren.
Extra-Kräuter-Tipp:
Zur Blütezeit der Goldmelisse (Juni bis September) können auch die roten Blütenblätter zu dem Apfel-Orangenragout gegeben werden.
Salziger Tortengenuss-Polantetorte
Zutaten für eine Tortenform mit 26 cm ᴓ bzw. 12 Tortenstücken:
500 ml Milch oder Wasser
100 g Polentagrieß, mittelfein
30 g Butter oder Olivenöl
Salz, Pfeffer, geriebene Muskatnuss
200 g Steinchampignons
20 g Butter
125 ml Weißwein
1 Eidotter
60 ml Schlagsahne
Salz, Pfeffer
je 1 EL Schnittlauch, Petersilie, Kerbel, Basilikum, gehackt
50 g frisch geriebener Parmesan
Zubereitung als Hauptspeise:
Schritt 1: Flüssigkeit aufkochen, Butter und Gewürze dazugeben, Polentagrieß mit einem Schneebesen einrühren. Unter ständigem Rühren 5 Minuten bei schwacher Hitze köcheln lassen. In den Ring einfüllen und mit einer Spachtel glatt streichen.
Schritt 2: Für die Pilz-Kräuter-Kruste Champignons putzen und vierteln, in der Butter hell anbraten, mit dem Weißwein ablöschen und zugedeckt bei schwacher Hitze 5 bis 6 Minuten köcheln lassen; die Flüssigkeit sollte zur Gänze verkochen. Anschließend mit einem Mixstab pürieren, überkühlen lassen, Eidotter und Schlagobers untermixen, mit Salz, Pfeffer und Kräutern würzen.
Schritt 3: Diese Farce auf der Polentatorte gleichmäßig verstreichen, frisch geriebenen Parmesan darüber streuen, dann ca. 10 bis 12 Minuten im vorgeheizten Ofen bei 170 Grad mit Umluft backen.
Tipp: Schmeckt auch mit Steinpilzen ganz hervorragend.
Blümeranter Kaiserschmarren
Zutaten für 4 bis 6 Personen:
125 ml Milch
4 EL Hirseflocken
2 EL Weizenmehl Type 700
1 Prise Salz
4 Eier
2 EL Butter zum Backen
4 Hollerblüten (Holunderblüten)
2 EL Korinthen oder Rosinen
2 EL Rohzucker
8 EL Beeren der Saison (Rote und schwarze Johannisbeeren, Erdbeeren, Stachelbeeren)
1 EL Honig
2 EL Wasser
1/2 Zitrone (Saft)
Zubereitung (ca. 20 Minuten):
Schritt 1: Für den Teig Hirseflocken und Mehl in der Milch einweichen, salzen, eine halbe Stunde quellen lassen. Für das Ragout die Beeren mit Honig, Wasser und Zitronensaft marinieren.
Schritt 2: Eier trennen, Eidotter in den Teig rühren, Eiweiß zu Schnee schlagen und unter die gequollene Masse heben.
Schritt 3: Die Hollerblüten in kleine Dolden brechen. Etwas Butter in der Pfanne (ca. 30 cm Ø) zerlaufen lassen und den Teig 1 cm dick eingießen. Die Hollerblüten über den Teig verteilen, Korinthen aufstreuen und mit Deckel 2 bis 3 Minuten bei milder Hitze anbacken lassen, wenden und ohne Deckel fertig backen. Mit Gabel und Palette in kleine Stücke schneiden, warm stellen. In 3 bis 4 Partien den Teig fertig backen.
Schritt 4: Zucker in die leere Pfanne einstreuen, leicht karamellisieren lassen und den gesamten Schmarren durchschwenken. Mit Beerenragout servieren.
Kräuter-Tipp: Hollerblüten schmecken blumig süß. Zu ihnen passen gut Zitronenmelisse und Zitronenverbene.
Campari Milano
In drei Schritten zum Campari Milano
"Diese Spritz-Variante fehlte noch auf den Getränkekarten angesagter Bars. Cranberrysaft liegt nicht nur total im Trend, sondern unterstreicht auch perfekt den Campari-Geschmack. Den sommerlich prickelnden Kick erhält der Drink durch den Prosecco und durch Minze. Der Campari Milano hat echtes Potential, zum Liebling der Gäste zu werden!", preist er seine auch optisch sehr ansprechende Schöpfung, die in drei einfachen Schritten selbst zubereitet werden kann:
1. Eis in ein Weinglas geben.
2. Mit drei Teilen mit Prosecco, einem Teil Campari und einem Teil Cranberrysaft auffüllen.
3. Einige Minzblätter dazugeben, vorsichtig umrühren - fertig.
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