Google Alert - recipe |
- Healthy family <b>recipe</b>: Sweet Potato Spears
- <b>Recipe</b>: Short (Cooked) Ribs
- <b>Recipe</b>: Stephen Jackson's Fat Rascals
- Food Fanatic <b>Recipes</b> of the Week: In Love with Lime!
- <b>Recipe</b>: Banana & walnut loaf cake
- <b>Recipe</b>: Zeera puffs
| Healthy family <b>recipe</b>: Sweet Potato Spears Posted: 18 Oct 2013 03:03 AM PDT Turn up the flavor and nutrition on your classic potato wedges with this week's recipe. Sweet potatoes are rich in Vitamin A, important for eye sight, as well as healthy teeth and skin. They are also a source of Vitamin C, fiber, and many other vitamins and minerals. Sweet Potato Spears Ingredients: 3 sweet potatoes, skin washed 2 Tablespoons olive oil  |
| <b>Recipe</b>: Short (Cooked) Ribs Posted: 18 Oct 2013 03:01 AM PDT September 27th was the kick off to Epcot Food and Wine Festival and I am happy to say that I was the first person to be on stage and headline the festival in a "Kitchen Memories" dinner. I'm back at Disney World on Sunday October 20th with my rad take on the classic PB&J sandwich Рcome along and check it out! This ribs dish is the main course for a menu for 4-6 people.  Savory Short Ribs Served Over White Bean Veggie Mash-up accompanied by Roasted Brussels Sprouts and Concord Grapes with Blue Cheese and Walnuts Prep Time: 10 minutes Ingredients5 pounds boneless beef short ribs, cut into 3-inch segments DirectionsDry the short ribs with a paper towel and then rub with salt, pepper and Chinese five spices. Heat 2 teaspoon of vegetable oil over medium-high heat in your pressure cooker. Working in batches. Add half the ribs at a time and sear until well browned. Set aside seared ribs on plate. Add remaining tablespoon of oil to pot and add the onions, carrots, and celery and saut̩ for five minutes, or until onions are softened. Add scallions, garlic and ginger and saut̩ for another minute. Then, add the chicken stock to pot and deglaze or scrape the bottom of the pot to lift all of the brown bits off the pan. Add ribs to the pot and stir in remaining ingredients. Get as many ribs submerged in the liquid as you can, then lock the lid on the pressure cooker. Wait for the pressure cooker to come up to high pressure, and then lower the heat to medium while maintaining that pressure and cook for 30 minutes. Remove from the heat; allow the pressure to come down naturally for 10 to 15 minutes, then quick release any pressure left in the pot. Remove the ribs to a serving platter with a slotted spoon and set the cooking liquid over medium heat. Do not over-reduce; taste and adjust salt and pepper as needed. If you prefer a more refined sauce, you can strain out the solids at this point. ENJOY! Serve over Veggie Mash-up accompanied by Roasted Brussels Sprouts with Blue Cheese and Walnuts! **If do not have a pressure cooker use a slow cooker: Put the ingredients in a slow cooker. Put the ingredients in a slow cooker, and cook on high for 5 hours. Join Emily at The Walt Disney World Resort on Sunday October 20th at 3pm Р"Disney Gets the Dish on Celebrating and Cooking with Wine!" Learn how to taste and pair wines, while exploring the art of cooking with wine. Then get rad as Emily takes the classic PB&J sandwich, and reinvents it as a cool Peanut Butter and Wine Jelly Snow Cone. Culinary Demonstrations will take place in the Festival Center at Epcot Theme Park Р$14 per person. |
| <b>Recipe</b>: Stephen Jackson's Fat Rascals Posted: 18 Oct 2013 02:45 AM PDT It's all a bit gloomy up the Colne Valley at the moment. It's very definitely getting a little 'back-endish'. As the leaves start to fall, and the wet, windy weather makes going outside merely a necessity rather than a pleasure, I prefer to find things to do inside, and there aren't many things that lift the spirits like a spot of baking. And when it's easy baking, all the better. It's nice to be able to quickly whip up a batch of scones or bake a simple sponge cake to improve one's mood, and fill the kitchen with those lovely warm bakery smells. The kitchen is the best room in the house when filled with the steamy warmth of a cake on the go, and all the nose-tingling scents of warm sugar and sweet baking spices. This week, I tried making one of my favourite things for the first time, a true Yorkshire classic: the Fat Rascal. Since I can remember, whenever I've been near a Betty's Tea Room, I've had to pop in and buy a brace of these delicious little cakes. I understand that the company has trademarked the name, which I think is a little unfair of them, given that the Fat Rascal has been made in Yorkshire and the North-East for much longer than Betty's has been around (it's an old Elizabethan recipe) but this is, I suppose, the modern world we've created, where patents and trademarks are guarded zealously. Not to be dissuaded by potential impending litigation, I decided to make my very first batch of rascals. The recipe is more generally known as a tea biscuit, very close to the recipe for rock cakes, and is half-way between a cake and a biscuit. It has an open, crumbly texture, and is quite dense, with a wonderfully rich, buttery flavour, enlivened by fruit and sweet spices. A fat rascal is wonderful eaten as is, with just a little vestigial oven warmth, but I adore splitting them, toasting lightly under the grill, and smearing a little salted butter on each half, allowing it to melt into the bun before scoffing it. A cup of good strong tea is the perfect accompaniment, but I imagine a small glass of fortified wine, a Madeira perhaps, would be every bit as lovely. I was pleased with the results of the basic recipe, and so I made up a batch of cherry and almond rascals, omitting the spices but adding a handful of white chocolate chips which worked wonderfully with the toasted almonds and dried cherries. Of course, as with many of the recipes I give you here, you should feel free to experiment according to your desires. I thought that dark chocolate and confit orange might work really well, or perhaps even dried pear pieces alongside almonds and chocolate for a 'Poire Belle-Helene'-themed variant. It's entirely up to you – just make up a basic dough and add whatever you fancy. They take next to no time to produce, and will disappear in minutes if you're not watchful! They are also a good recipe to make with small children, as they are extremely simple and very forgiving, and it's lots of fun to make little faces on each rascal with cherry eyes and a toothy almond smile. So, why not make a little northern classic this weekend? The perfect thing for a blustery Sunday afternoon in front of a good film on the telly. For the buns: 300g plain flour 300g self-raising flour 2 tsp baking powder 300g butter, diced and chilled 200g unrefined golden caster sugar 100g currants 100g raisins 100g sultanas 2 tsp cinnamon 1 tsp grated nutmeg Zest of 2 oranges Zest of 2 lemons 2 large free-range egg yolks 100-150 ml full-cream milk For the glaze: 2 large free-range egg yolks A pinch of Maldon salt A splash of water Flaked almonds Natural glace cherries Method: Preheat the oven to 200 degrees C / Gas 6. Sieve the flours and baking powder and tip into the bowl of a food processor. Whizz in the diced chilled butter until the mixture resembles breadcrumbs, and tip out into a wide bowl. Add the mixed dried fruit, sugar, spices, orange and lemon zests and mix well. Lightly beat the egg yolks and add to the mixture with just enough milk to make stiff dough. Divide the dough into 24 even pieces, then shape into loose patties with floured hands and place onto a lined baking tray. For the glaze, mix the egg yolk, salt and water together. Brush the mixture over each rascal, and decorate them with the almonds and glace cherries. Bake for 15-20 minutes or until golden brown, and allow to cool a little before removing and cooling completely on a wire rack. |
| Food Fanatic <b>Recipes</b> of the Week: In Love with Lime! Posted: 18 Oct 2013 02:35 AM PDT Attention, fans of lime, apricot and grits: our friends at Food Fanatic have the recipes for you! Seriously, those Kim Kardashian photos aren't going anywhere. So take a few moments to scroll down and to find out what's cooking at our yummy sister site now...
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| <b>Recipe</b>: Banana & walnut loaf cake Posted: 18 Oct 2013 01:02 AM PDT Banana bread is best served warm from the oven, cut in thick slices and spread with butter. The addition of Walnuts gives this cake a lovely texture but you can substitute any nuts you prefer-pistachios or hazelnuts also work well. Preparation time: 15 minutes Ingredients: For the caramel Glaze Method: Heat oven to 180C/gas 4. Grease and line 2x450g loaf tins. Put the bananas in a bowl and mash with a fork. Put the butter and sugar in a mixing bowl and whisk until light creamy. Add the eggs one at a time, whisking after each addition. Add the mashed banana, flour, buttermilk, cinnamon, mixed spice and Walnuts, and fold in until everything is incorporated. Divide the batter between prepared loaf tins and bake in the oven for 25-30 minutes, until the cakes are firm to the touch and a knife inserted in the middle of each cake comes out clean. Allow the loaves to cool slightly while you make the glaze. To make the salted caramel glaze heat the butter sugar, syrup and salt in a saucepan until the butter has melted and the sugar dissolved. drizzle the caramel over the warm cakes to glaze and leave for a few minutes before turning out onto a wire rack to cool. These cakes will keep for up to 3 days if stored in an airtight container. (Source: www.pankajbhadouria.com) |
| Posted: 18 Oct 2013 01:02 AM PDT Crisp onion seed flavored puffs Recipe Ingredients: Sea salt to taste Caster sugar Cumin seeds Nigella seeds (optional) Carom seeds (optional) Flour - 170 g Salt - 5 g Water - 120 ml (change as per need) Fat - 115 g, at room temperature Recipe Method: Mix the flour and salt together in a large bowl. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. Shape into a flat ball, and allow resting for at least 8 minutes. Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 15 minutes. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place ¼ of crumbled fat (chilled) in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the fat break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds i.e. 2nd turn. By this time the fat is starting to warm up. Wrap in plastic and refrigerate for at least 10 minutes. Repeat this rolling, folding and turning one more time with fat and then without fat. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries into a large rectangle/ square shape. Preheat oven to 200*C Open out the dough sheet onto a flat surface. Sprinkle over sea salt and sugar according to taste. Sprinkle over the cumin seeds, nigella seeds and carom seeds. Roll over the pastry with a rolling pin so all seeds are pressed into the dough. Cut out with a knife or using a cookie cutter. Place all the cut outs onto a lined baking tray. Bake for 10-12 minutes or until the puffs are even golden and crispy. Source: www.pankajbhadouria.com |
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