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Submitted on the 2011/12/14 14:56:47
By: Gremlin SA
Location : South Africa
Friendship Ranking : Friendship God
Member Score : 600+
Total count : 1478
Joined : 2009/03/06 16:35:47
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#1
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Ashley Hayden
Asparagi con prosciutto e salsa verde, bruschetta con insalata caprese and peperoni con acciughe
Ingredients
For the asparagi con prosciutto e salsa verde:
• 12 asparagus spears
• 2 anchovy fillets
• 1 clove garlic
• 50g flat-leaf parsley
• 2 yolks of hard-boiled eggs
• 1 gherkin, medium
• 200ml olive oil
• 4-8 slices Parma ham
For the bruschetta con insalata caprese:
• Roma tomatoes
• Fresh basil
• Garlic
• Olive oil
• Balsamic vinegar
• Salt and pepper, to taste
• Buffalo mozzarella, to serve
• Olives, to serve
• Focaccia bread, seasoned and baked, to serve
For the peperoni con acciughe:
• 1 red pepper, large
• 1 green pepper, large
• 2 anchovy fillets
• Olive oil
• Garlic
Method
Asparagi con prosciutto e salsa verde:
1. Blanche the asparagus spears, then plunge them into iced water. Drain and reserve.
2. Prepare the salsa verde by blending the anchovy fillets, garlic, flat-leaf parsley, hard-boiled egg yolks and gherkin in a food processor. Slowly add the olive oil until a pesto consistency is achieved.
3. Wrap the asparagus in Parma ham.
4. Drizzle with salsa verde, and serve.
Bruschetta con insalata caprese:
1. Halve the tomatoes and scoop out the pulp and seeds. Cut into cubes.
2. Chop up the basil, reserving some for garnish.
3. Quarter the garlic clove.
4. Combine all ingredients and dress with olive oil and balsamic vinegar.
5. Season with salt and pepper, to taste.
6. Remove garlic before serving.
7. Plate with buffalo mozzarella and olives.
8. Serve with slices of focaccia that have been drizzled with olive oil, rubbed with garlic and roasted in the oven.
Peperoni con acciughe:
1. Char the peppers until thoroughly black over an open flame or under a hot grill.
2. Place the peppers in a plastic bag to sweat.
3. When you are able to comfortably handle the peppers, rinse them under the tap to remove burnt skins and slice into thin slivers.
4. Dress with chopped anchovies, garlic and olive oil.
Rotolo di spinaci con l’erbe di estiva
Ingredients
For the pasta:
• 500g flour
• 200g semolina
• 4-5 whole eggs
• 10 egg yolks
• ½tsp salt
For the mushroom filling:
• 50g dried porcini mushrooms
• 250g fresh portabellini and white button mushrooms, chopped
• Butter, knob of, for frying
• 3 cloves garlic, crushed
• 30g fresh oreganum,
chopped
• 30g fresh marjoram, chopped
• 30g fresh parsley, chopped
For the spinach filling:
• 400g baby spinach
• Butter, knob of, for frying
• 1 onion, small, chopped
• 350g ricotta cheese
• 1tsp nutmeg, grated
• Salt and pepper, to taste
To serve:
• Butter
• Sage
• Wild rocket
• Capers
• Hazelnuts, dry-roasted
Method
Pasta:
1. Place all of the ingredients in a bowl and work together, or slowly blend in a food processor using a dough hook.
2. Knead the dough until soft and silky.
3. Allow the dough to rest for up to 24 hours in plastic wrap in the fridge.
Mushroom filling:
1. Pour boiling water over the porcini mushrooms to rehydrate.
2. Gently fry the portabellini and white button mushrooms in butter with the garlic, oreganum, marjoram and parsley.
3. Gently squeeze the excess liquid out the porcini mushrooms, add them to the pan and cook for a few minutes.
4. Pour the liquid remaining from soaking the porcini mushrooms into the pan (being careful not to add the sediment),
and continue to cook on a low heat until reduced by a quarter.
5. Leave to cool.
Spinach filling:
1. Wilt the baby spinach by placing in a zip-lock bag in the microwave for 3 minutes, then squeeze out any excess
water.
2. Fry the onion in butter.
3. Finely chop the spinach and add it to pan. Cook until any excess water has evaporated.
4. Allow to cool slightly before crumbling in the ricotta, stirring in the nutmeg and seasoning with salt and pepper.
5. Set aside.
6. Constructing, cooking and serving:
7. Remove the pasta from the fridge and allow to warm to room temperature.
8. Roll the pasta into an oblong, approximately 30cm x 35cm.
9. Lay a strip of mushroom filling along the longer end of the pasta, and cover the remaining surface with the spinach mix.
10. Start rolling the pasta (from along the mushroom filling edge) until you have what looks like a solid Swiss roll. Wrap
in a tea towel and secure with string.
11. Place the wrapped pasta roll in a fish kettle filled with lightly salted boiling water, and simmer for around 20 minutes.
12. Unwrap the pasta roll from the tea towel and slice into 1cm-thick slices, discarding the end pieces.
13. Clarify some butter, and reheat. When hot, add fresh sage leaves and remove from the heat.
14. Plate up the pasta and drizzle with the sage butter sauce.
15. Serve with a wild rocket salad, and garnish with capers and dry-roasted hazelnuts.
Gelato di fragole con torta di cioccolato e mandorle
Ingredients
For the chocolate nut tart:
• 250g butter
• 200g castor sugar
• 6 eggs
• 300g chocolate (200g grated, 100g in small pieces)
• 1tsp cocoa, heaped
• 150g ground walnuts
• 150g ground almonds
• Icing sugar, for dusting
For the strawberry ice cream:
• 2 punnets strawberries, liquidised
• 1 cup castor sugar
• 1 egg white
• 300ml cream, whipped
Method
Chocolate nut tart:
1. Preheat the oven to 190°C.
2. Grease and line a spring-form pan with baking paper.
3. Cream the butter and sugar.
4. Separate the eggs and add the yolks to butter/sugar mixture.
5. Add the chocolate, cocoa and nuts to the mixture.
6. In a separate bowl, whisk the egg whites until stiff, then gently fold into the mixture.
7. Pour the mixture into the tin and bake for 1 hour.
8. Dust with icing sugar before serving.
Strawberry ice cream:
1. Place the strawberries, castor sugar and egg white in a large bowl.
2. Beat for 10 minutes, until mixture resembles a soft meringue consistency.
3. Fold in whipped cream and freeze.
  
What ever is eating at you, Must be suffering horribly.
Post last Edited by Gremlin SA on 2012/05/15 19:30:37
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Submitted on the 2011/12/14 15:04:08
By: Gremlin SA
Location : South Africa
Friendship Ranking : Friendship God
Member Score : 600+
Total count : 1478
Joined : 2009/03/06 16:35:47
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#2
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Neil Andrews
Ipanema gazpacho
Ingredients
• 4 tomatoes, chopped and trimmed
• 2 cucumbers, large, peeled and chopped
• 1 green pepper, trimmed, de-seeded and chopped
• 1 yellow pepper, trimmed, de-seeded and chopped
• 1 red pepper, trimmed, de-seeded and chopped
• 1 clove garlic, minced
• 2tbsp extra virgin olive oil
• 1tbsp lime juice
• 1 cup chicken or vegetable stock
• 2½ cups tomato juice
• Salt and white pepper, to taste
Method
1. Blend all of the ingredients together.
2. Refrigerate for 4-6 hours before serving.
Copacabana cheesecake
Ingredients
• 1½ packets coconut biscuits
• 5tbsp butter
• 2 tubs cream cheese
• 2 cans condensed milk
• 40ml Coco-Mo rum
• Lemon juice, to taste
• Lemons, to garnish
• Mint, to garnish
Method
1. Crush the biscuits into crumbs.
2. Gently melt the butter, and remove from the heat.
3. Add the biscuits crumbs to the melted butter, and mix well.
4. Pat the butter and biscuit mixture into the base of a tin, and place in the freezer to set.
5. Mix the cream cheese with the condensed milk until smooth.
6. Stir in the rum and lemon juice.
7. Smooth the cheese mixture over the biscuit base, and place back in the freezer for 5 hours.
8. To serve, garnish with lemons and mint.
What ever is eating at you, Must be suffering horribly.
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Submitted on the 2011/12/14 15:18:27
By: Gremlin SA
Location : South Africa
Friendship Ranking : Friendship God
Member Score : 600+
Total count : 1478
Joined : 2009/03/06 16:35:47
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#3
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Samantha Cowen
Chicken and coriander meatballs, served with tsatsiki and hummus
Ingredients
For the meatballs:
• 2 slices bread, preferably wholegrain, torn into pieces
• ¼ cup milk
• 2tbsp fresh ginger, minced or grated
• 2 garlic cloves, crushed
• 1 egg
• ½ bunch coriander
• Salt and pepper, to taste
• 1tbsp cayenne pepper
• 1kg minced chicken
For the tsatsiki:
• 250ml plain yoghurt
• 1 cucumber, chopped
• 1tbsp salt
• ½ lemon, juice of
• 30g mint
• Olive oil, to loosen
For the hummus:
• 1 clove garlic, crushed
• 1 can pre-cooked chickpeas, drained
• 1tbsp salt
• 1tbsp sesame paste (Tahini)
• 1½ lemons, juice of
• Olive oil, to loosen
Method
Meatballs:
1. Place the bread pieces in a blender, cover with milk and soak for 1-2 minutes. Add the ginger and garlic, then blitz.
2. Add the egg, coriander, salt and pepper, cayenne pepper, then blend again.
3. When you have a nice mush, add the chicken mince and blend just enough so mixture is well combined.
4. Roll into small balls and fry in a non-stick pan.
Tsatsiki:
1. Blitz the yoghurt, cucumber, salt and lemon juice in a blender.
2. Add the mint, then blend again.
3. Add olive oil, and blend to achieve your desired consistency.
Hummus:
1. Blitz the garlic and chickpeas in a blender.
2. Add the salt, lemon juice and sesame paste, then blend again.
3. Add olive oil, and blend to achieve your desired consistency.
Mini apple pies and mini milk tarts, served with homemade ice cream
Ingredients
For the mini apple pies:
• 3 cups flour, sifted (pastry)
• 2tbsp sugar (pastry)
• 250g butter, cubed (pastry)
• 1 tin pie apples (filling)
• 150g mix of brown and white sugar (filling)
For the mini milk tarts:
• 1 packet tennis biscuits, finely crushed (base)
• 100g butter, melted (base)
• 1 tin condensed milk (filling)
• 3 tins of milk (filling)
• 2 eggs (filling)
• 2tbsp corn flour (filling)
• 5ml vanilla essence (filling)
• For the ice cream:
• 2 egg yolks
• 250ml cream
• 150g sugar
• 250ml milk
• Salt, pinch of
• 10ml vanilla essence
Method
Mini apple pies:
1. Rub the pastry ingredients into a breadcrumbs texture with your fingertips, then knead gently into ball.
2. Place the pastry dough in the fridge to rest for at least 30 minutes.
3. Roll out the pastry and line mini pie dishes, leaving enough pastry to fold over as a lid once filled.
4. Fill the pastry cases with apple slices and sprinkle generously with the sugar mix.
5. Fold the loose pastry over the filling to close the pies.
6. Pierce a hole in the top of the pies to release steam when cooking.
7. Bake in the oven at 220°C for about 40 minutes, or until golden brown.
Mini milk tarts:
1. Combine the crushed biscuits and melted butter, and press the mixture into the base of greased pie dishes to form a base. Place in the fridge to set.
2. In a pan, heat the condensed milk with 2 tins of milk, but DO NOT boil.
3. In a separate jug, whisk 1 tin of milk with the eggs, corn flour and vanilla essence. Slowly add to the heated milk mixture on the stove, stirring constantly, until it thickens.
4. Pour the milk filling over the chilled biscuit bases, and allow to cool before serving.
Ice cream (the ‘no ice cream maker’ way):
1. Add all of the ice cream ingredients to a saucepan, and blend.
2. Gently heat the mixture, stirring constantly, until it thickens and coats the back of the spoon.
3. Place in the freezer to set.
4. In order to avoid crystals forming while setting, remove the ice cream from the freezer every 2 hours and give it a good stir.
What ever is eating at you, Must be suffering horribly.
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Submitted on the 2011/12/14 15:20:30
By: Gremlin SA
Location : South Africa
Friendship Ranking : Friendship God
Member Score : 600+
Total count : 1478
Joined : 2009/03/06 16:35:47
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#4
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Shashi Naidoo
Tom yum goong
Ingredients
• 500ml water
• 2 chicken stock cubes
• 10g galangal, sliced
• 2 lemongrass sticks, sliced and crushed
• 4 kaffir lime leaves
• 4 red chillies, small, crushed
• 16 mushrooms, quartered
• 16 prawns, headless
• 3tbsp fish sauce
• 70g tom yum paste
• 2tbsp lime juice
• 20ml coconut cream
• Fresh coriander leaves, to garnish
Method
1. Boil the water in a pan and add the chicken stock cubes.
2. Add the galangal, lemongrass, kaffir lime leaves, red chillies and mushrooms.
3. Bring back to boil, and then add the prawns, fish sauce and tom yum paste.
4. Simmer until cooked through.
5. Remove from the heat, then add the lime juice and coconut milk.
6. Serve in soup bowls, and garnish with coriander.
Chocolate mousse, served with seasonal berries
Ingredients
• 300g milk chocolate
• 3 eggs, at room temperature, separated
• 2tbsp castor sugar
• 1 cup thickened cream
• 1/3 cup hazelnuts, roasted and chopped
• Dark chocolate, grated, to garnish
• Seasonal berries, to serve
Method
1. Melt the milk chocolate on the stove in a double boiler, then set aside to cool slightly for 5 minutes.
2. Add the egg yolks to the chocolate, and stir until combined.
3. Using an electric hand blender, beat the egg whites until soft peaks form.
4. Sprinkle the sugar over the egg whites, and beat until thick and glossy.
5. Gradually fold the egg white mixture into the chocolate until combined.
6. Whip the cream until soft peaks form, and fold it into the chocolate mixture along with the hazelnuts.
7. Spoon into small glasses.
8. Cover and refrigerate for 4 hours.
9. Top with grated chocolate and serve with seasonal berries.
What ever is eating at you, Must be suffering horribly.
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