|
Submitted on the 2011/11/30 20:25:59
By: Gremlin SA
Location : South Africa
Friendship Ranking : Friendship God
Member Score : 600+
Total count : 1478
Joined : 2009/03/06 16:35:47
|
#1
|
Aspasia Karras
Ricotta, rocket and tomato tartlets
Ingredients
• 2 tubs ricotta
• Rocket, handful
• 1 tub crème fraîche
• ½ tub sour cream
• 2 eggs
• Salt and pepper, to taste
• 1 pack/roll puff pastry
• 8 small Italian tomatoes
• Balsamic reduction, to serve
Method
1. Blend together the ricotta, rocket, crème fraîche, sour cream and eggs in a food processor, and season with salt and pepper.
2. Roll out the pastry, cut into individual tartlet pieces and place into a muffin tray.
3. Fill the pastry with the ricotta, rocket, crème fraîche, sour cream and egg mixture, and top with sliced tomatoes.
4. Bake in the oven at 200°C until golden brown.
5. Serve with a drizzle of balsamic reduction.
Calamari, prawn and chorizo kebabs served with tabouleh salad
Ingredients
For the tabouleh salad:
• 1 cup bulgar wheat
• 1 cup Italian parsley
• ½ cup mint
• ½ cup coriander
• 6 Rosa tomatoes
• 50g pine nuts
• 1 cup rocket
• 1½ cups pomegranate seeds
For the dressing:
• 50ml pomegranate molasses
• 25ml olive oil
• Cold water, splash of
• 1 clove garlic, crushed
• Castor sugar, sprinkle of
• Salt and pepper, to taste
For the kebabs:
• 500g calamari
• 12 king-size prawns
• 1 large chorizo sausage, sliced
• 1 lemon, squeeze of
Method
Tabouleh salad:
1. Cover the bulgar wheat with boiling water and allow to stand and swell for about 20 minutes.
2. Finely chop the herbs, and dice the tomatoes.
3. Roast the pine nuts.
4. Toss all of the ingredients together in a bowl, including the rocket and pomegranate seeds, and set aside until you are ready to serve.
Dressing:
1. Stir all of the ingredients together.
2. Pour over the tabouleh salad just before serving.
Kebabs:
1. Place the calamari, prawns and chorizo sausage in a griddle pan with a squeeze of lemon.
2. Fry until cooked.
3. Thread onto kebab sticks and serve with the tabouleh salad.
  
What ever is eating at you, Must be suffering horribly.
Post last Edited by Gremlin SA on 2012/05/15 19:33:06
|
|
|
|
|
|
Submitted on the 2011/11/30 20:28:09
By: Gremlin SA
Location : South Africa
Friendship Ranking : Friendship God
Member Score : 600+
Total count : 1478
Joined : 2009/03/06 16:35:47
|
#2
|
Clara Mdlalose
Creamy chicken served with penne (or spaghetti)
Ingredients
• 8 skinless chicken breasts
• Garlic salt, for rub
• Olive oil, for rub
• 500g penne (or spaghetti) pasta
• 4tbsp oil, for frying
• 1 onion, peeled and sliced
• 1 red pepper, sliced into strips
• 2 cups green beans, sliced in halves
• 2 cups of Inkomazi maas (traditional sour cream)
• 1 packet Knorr cream of onion soup
• Fresh chives, chopped, to garnish
Method
1. Flattened the chicken breast, rub with olive oil and season with garlic salt.
2. Cook the chicken in the oven at 180°C for 40 minutes, then cut into strips and put aside.
3. Cook the pasta in salted water.
4. Heat the oil in pan, fry the onion, red pepper and green beans.
5. Add the chicken strips and maas/sour cream to the pan.
6. Mix the Knorr soup with ½ cup of cold water, add to the pan and heat through.
7. Serve the creamy chicken and vegetable mixture on a bed of pasta, garnished with chives.
What ever is eating at you, Must be suffering horribly.
|
|
|
|
|
|
Submitted on the 2011/11/30 20:33:34
By: Gremlin SA
Location : South Africa
Friendship Ranking : Friendship God
Member Score : 600+
Total count : 1478
Joined : 2009/03/06 16:35:47
|
#3
|
Eddie Kalili
Decadent chocolate trio
Ingredients
For the dark chocolate mousse:
• 150ml double cream
• ½ vanilla pod, split lengthways
• 2 egg yolks
• 100g dark chocolate
• 15ml water
• 1/8 cup sugar
• ½tsp gelatine
• 150ml whipping cream, whipped (plus extra for serving)
• Strawberries, to garnish
For the white chocolate pannacotta with strawberry coulis:
• 2 cups fresh strawberries, for the coulis
• 1/3 cup icing sugar, for the coulis
• 1tbsp lemon juice, for the coulis
• 500 ml double cream
• ¼ cup superfine castor sugar
• 1 vanilla pod, halved and scraped
• 45g white chocolate
• ½tbsp gelatine
• 1tbsp milk
• Blueberries, to garnish
For the chocolate truffles:
• 1¼tbsp butter, softened
• 16-20g icing sugar
• 30ml double cream
• 5ml vanilla sugar
• 100g dark chocolate, grated
• 2tbsp cocoa, for coating
• Fresh mint, to garnish
Method
Dark chocolate mousse:
1. Gently heat the double cream and vanilla pod in a small saucepan until just before it reaches boiling point. Remove from heat and discard the vanilla pod.
2. Whisk the egg yolks in a large glass bowl, then gradually add the vanilla cream, whisking all the time.
3. Add the chocolate to the bowl and place over over a saucepan of barely simmering water. Stir continuously until it thickens and coats the back of a wooden spoon. Don’t allow the mixture to boil.
4. Pour the water into a small cup, sprinkle in the gelatine and soak for 5 minutes.
5. Add the softened gelatine to the mousse mixture, stirring to combine.
6. Strain the mousse mixture through a sieve, set aside and allow to cool to room temperature.
7. When the mousse mixture has cooled, gently fold in the whipped cream, pour into dessert glasses and refrigerate.
8. Serve with whipped cream and garnish with strawberries.
White chocolate panna cotta with strawberry coulis:
1. Prepare the coulis by blending the strawberries, icing sugar and lemon juice for about 30 seconds, until smooth.
Chill until needed.
2. Start the panna cotta by heating the double cream, sugar and vanilla seeds together in a small saucepan over a medium
heat. Bring to a boil, then remove from heat and stir in the chocolate using a wooden spoon, until fully mixed.
3. Soak the gelatine in the milk for 3-5 minutes, or until softened. Pour into the panna cotta mixture, stirring to combine.
4. Strain the panna cotta mixture through a sieve into a jug and set aside to cool for 10 minutes.
5. Pour into plastic moulds and refrigerate overnight.
6. Serve with a drizzle of the chilled strawberry coulis and garnish with blueberries.
Chocolate truffles:
1. Beat the butter and icing sugar until creamy.
2. Bring the cream to a boil in a saucepan over medium heat. Add the vanilla sugar and stir to dissolve.
3. Pour the hot vanilla cream into the butter mixture and stir in the chocolate.
4. Chill for at least 2 hours.
5. Form the truffle mixture into balls and roll in cocoa.
6. Store in the fridge until ready to serve.
7. Garnish with mint when serving.
What ever is eating at you, Must be suffering horribly.
|
|
|
|
|
|
Submitted on the 2011/11/30 20:35:47
By: Gremlin SA
Location : South Africa
Friendship Ranking : Friendship God
Member Score : 600+
Total count : 1478
Joined : 2009/03/06 16:35:47
|
#4
|
Laura McDermit
Almond and orange cake with Cointreau sauce
Ingredients
• 6 oranges
• 1 lemon
• 300g finely ground almonds
• 250g castor sugar
• 2tsp baking powder
• Salt, pinch of
• 5 organic eggs
• 80ml canola oil
• 6 cloves
• 1 cassia quill
• 1 star anise
• 2tbsp icing sugar
• Cointreau, tot of
Method
1. Preheat the oven to 180°C.
2. Grate the zest of 4 oranges and the lemon, being careful not to grate the pith.
3. In a bowl, mix together all of the dry ingredients and sieve.
4. Lightly whisk the eggs and gently work them in the dry ingredients.
5. Add the oil, and mix well.
6. Add the orange and lemon zest, and mix well.
7. Pour the cake mixture into a greased 20cm spring-form cake tin.
8. Bake for 1 hour, or until lightly browned on top (do not open the oven during the cooking process).
9. Juice the zested oranges and pour into a small saucepan.
10. Add the cloves, cassia quill and star anise to the pan and slowly bring to the boil.
11. Turn off the heat and leave the orange juice and spices to infuse.
12. Remove cake from the oven and let it cool completely on a rack.
13. Turn the cake out onto a serving plate.
14. Using a skewer, poke lots of holes into the cake.
15. Gently ladle the infused orange juice over the cake, reserving ½ cup of the juice.
16. Peel and slice the remaining 2 oranges very finely, and arrange on top of the cake.
17. To make the Cointreau sauce, add the icing sugar to the reserved ½ cup of orange juice and bring to the boil. Reduce the heat and add a tot of Cointreau. Simmer until the sauce becomes syrupy.
18. Serve the cake with a drizzle of the Cointreau sauce.
What ever is eating at you, Must be suffering horribly.
Post last Edited by Gremlin SA on 2011/11/30 21:30:21
|
|
|