Google Alert - recipe

---

• <b>RECIPE</b>: Matt Follas&#39; Winter Tart <b>recipe</b> for the happy egg co
• Thanksgiving - Nana&#39;s Apple-Sausage Stuffing <b>Recipe</b>!!
• Siba&#39;s <b>recipe</b> for financial success
• Gram flour pan cake raita
• Announcing the Craftsy Thanksgiving <b>Recipe</b> Contest
• Sweet Potato, Turkey and Vegetable Cottage Pie

<b>RECIPE</b>: Matt Follas&#39; Winter Tart <b>recipe</b> for the happy egg co Posted: 17 Nov 2013 01:56 AM PST Comments (0) Matt Follas' Winter Tart Matt Follas, winner of Masterchef 2009, and owner of the Wild Garlic in Dorset, has created this delicious recipe for Winter Tart for the happy egg company. It makes use of winter greens, like kale, collard greens and chard, which are at their best at this time of year, and an excellent source of vitamins. Some people avoid them because of their bitter taste but when paired with intensely flavoursome ingredients like bacon, or in this recipe, stilton, it's easy to balance out the flavours. This dish makes an excellent lunch, or light supper, and can be prepared in advance which makes it ideal if you are expecting guests as you can spend less time in the kitchen and more time enjoying their company! SERVES 8 Ingredients Pastry 100g salted butter, kept cold in the fridge 200g plain flour 2 happy egg yolks (keep the happy egg whites for glazing the pastry) Cold water, as needed Filling 1 bunch or 200g winter greens 2 happy eggs 2 happy egg yolks 150ml double cream 150ml milk Pinch of salt 100g stilton cheese Method Pastry In a bowl, scrape the butter into small pieces, then, whilst slowly adding the flour, press and mix the ingredients to make a crumble mixture. Once it's crumbly, add the happy egg yolks and mix through to bind the mixture loosely. If the mixture will not bind together, add 1 tsp of cold water and continue to mix. Only add 1 tsp of water at a time and never more than 4 tsp of water in total. Place the pastry on a piece of clingfilm, wrap tightly, then roll into a sausage shape and place in the fridge for 60 minutes. We need to blind-bake the tart base. On a floured surface, roll-out the pastry to a thickness of a £1 coin. Gently place the pastry in a floured tart tin and mould it into the corners with your fingers; don't tidy the edges yet because the pastry will shrink when it is baked Mat's top tip: save a little of the pastry in case cracks or holes form during the blind baking. Prick with a fork all over, to stop it from rising and place in a preheated oven at 180°C/350°F/Gas Mark 4 for 8 minutes. Remove from the oven, check for any holes or cracks and patch them with your spare pastry. Allow the tart to cool for 5 minutes, glaze it with the beaten happy egg white to seal the base of the tart and place back in the oven for a further 2 minutes. Remove from the oven, and trim the edges with a sharp knife. Filling Blanch the winter greens in boiling water for 1 minute, then plunge into a bowl of cold water to stop them cooking, drain and roughly chop them. Make the custard by whisking together the happy eggs, happy egg yolks, cream, milk and salt. Whisk until it is smooth and fully combined. Crumble the stilton and add to the bowl along with the winter greens, gently fold-in. To finish Turn the oven down to 140°C/275°F/Gas Mark 1. Pour the filling into the tart, place in the oven and bake for 20 minutes. Check it's cooked by lightly shaking the tin, the mixture should be firm but still a bit wobbly, like a jelly. For more recipes visit www.thehappyegg.co.uk Mat's top tip: it will continue to cook for a while once removed from the oven.

Thanksgiving - Nana&#39;s Apple-Sausage Stuffing <b>Recipe</b>!! Posted: 17 Nov 2013 01:50 AM PST Our Thanksgiving Tables last year It's almost Celebration Time!! Thanksgiving is just around the bend. Here in France, it is not a holiday - it's just a regular Thursday - workday & school day.  But that doesn't stop me from celebrating one of my favorite American Holidays!! Yummy farm Turkey and cranberry sauce Obviously, it's a bit different here, my family is all back over in the States and I do miss that traditional time of getting together with my brothers and their families.  It was one of those times of year when all the cousins came together from afar and enjoyed a great weekend!  I have to say - it's these moments that living abroad gets a bit hard - we all get a bit homesick. But new place, new traditions.  For the first time last year, I prepared a real Thanksgiving dinner and it was so fun to celebrate this holiday with our traditional favorites! It was also fun to introduce it to some French friends who had heard about this great feast but had never experienced it.  Again, this year, we will be sharing our Thanksgiving table with French friends and celebrating everything that we are grateful for! I wanted to share my favorite family recipe for this holiday!  (Thank you mom!!).  This Stuffing recipe is a combination of 2 family recipes.  My mother combined her mother's stuffing recipe and her mother's in law's stuffing recipe to create this delicious dish.  I have always enjoyed it over the years and every year I look forward to having it at Thanksgiving!  It's been shared with many guests around our table - and it's always well liked!  I, of course,  will be passing it down to my girls. I have therefore named it, Nana's Apple-Sausage Stuffing  - for my daughters!   It can be made spicy or mild - depending on sausage and addition of hot pepper sauce. The Famous stuffing before it went into the bird NANA'S THANKSGIVING APPLE-SAUSAGE STUFFING 1 pound sausage (for spicier version- 1/2 mild, 1/2 hot sausage) 1 pkg whole kernel cooked corn- or canned corn 6 apples (chopped, peeled) 10 cups dry bread crumbs (if you can't buy dry unseasoned bread crumbs, cut up some bread in cubes, bake it to dry-Use French bread) 1 1/4cups beef broth 2 1/2 cups chopped celery 1 1/4 cups chopped onion 1/3 cup chopped fresh parsley 3/4 cup sugar (to taste) 5 eggs, beaten 1 tbsp salt 1 tbsp poultry seasoning 3/4 cup milk Hot pepper sauce (optional-amount depending on taste) Mix all together in a big pan, then put inside the turkey.  Extra stuffing can be place in a pan and baked separately. For a 18 pound turkey, which should be enough for 11-12 people; you can bake it separately in casserole dish; maybe cover it so it doesn't crust on top. All stuffed and ready to cook! - Extra cooks separately Last year was the first year I made it here in France - luckily had most of the ingredients.  My mother sent me poultry seasoning - & I had to make my own bread crumbs.  (Side note, Use French baguette for bread crumbs, I thought it would be too hard once dried, but the softer bread disappeared with all the moist ingredients)  but other than that - DELICIOUS!!  So here's to you - Mom - Thank you for creating such a special recipe and one that will be passed down for generations to come - I hope!!

Siba&#39;s <b>recipe</b> for financial success Posted: 17 Nov 2013 01:45 AM PST Source: by Thekiso Anthony Lefifi, 2013-11-17 11:54:00.0 What is the worst thing you have done with money? Buying sale items that I haven't used for more than a year and ended up giving away. What has been the highlight of your career? Having a cooking show, Siba's Table, with Food Network is by far the highlight of my career thus far. What is the most you have spent in a single day? Now I need to think hard, because I always spend a lot on food, especially when taking friends and family out or on holiday. Once in Kenya we got a plus 20000-something bill for food for just me and my husband, and we were shocked at the amount. But then we realised it was in shillings not rands, so it was only R2000 - to our relief. We usually spend more when we're abroad. How do you prefer to pay for things, cash or card? Debit card, which is cash on card. How do you tip? What is your philosophy around tipping? I'm a big tipper. Ten percent is the least and if the service was great, it's even more. I was a waitress once upon a time when I was a student and I know the challenges that go with the job. At the same time, I despise bad service because it makes great-tasting food taste sour. So I will politely let the waitress know and the manager in charge so they can improve it. But I always tip. Being in the limelight, do you find that people scrutinise you a lot in the way you spend money? Not really. I do what I want to do with my money, and giving is a very big part of that. Do you think South Africans splurge on cuisine, or is the culture of eating out limited? It's hard to tell without the facts. I know there was a time during the recession when I cut back on luxury spending such as going out. I'm still quite cautious, and if I have to pay lots of money for food then it had better live up to the price. Does being famous get in the way of doing your job? Not at all. Cape Town is so chilled. You can just be you. There is no unnecessary pressure. Do you believe in personal financial advisers? Yes, we need to be streetwise with our money and it's good to have someone with the expertise to guide us. How do you invest? Equity unit trusts, exchange-traded funds and lots more, but hubby is in charge of most of that. If money wasn't an issue, what would you spend it on? Personal spending for me and my family and on investments, church and charities. • This article was first published in Sunday Times: Business Times What is the worst thing you have done with money? Buying sale items that I haven't used for more than a year and ended up giving away. What has been the highlight of your career? Having a cooking show, Siba's Table, with Food Network is by far the highlight of my career thus far. What is the most you have spent in a single day? Now I need to think hard, because I always spend a lot on food, especially when taking friends and family out or on holiday. Once in Kenya we got a plus 20000-something bill for food for just me and my husband, and we were shocked at the amount. But then we realised it was in shillings not rands, so it was only R2000 - to our relief. We usually spend more when we're abroad. How do you prefer to pay for things, cash or card? Debit card, which is cash on card. How do you tip? What is your philosophy around tipping? I'm a big tipper. Ten percent is the least and if the service was great, it's even more. I was a waitress once upon a time when I was a student and I know the challenges that go with the job. At the same time, I despise bad service because it makes great-tasting food taste sour. So I will politely let the waitress know and the manager in charge so they can improve it. But I always tip. Being in the limelight, do you find that people scrutinise you a lot in the way you spend money? Not really. I do what I want to do with my money, and giving is a very big part of that. Do you think South Africans splurge on cuisine, or is the culture of eating out limited? It's hard to tell without the facts. I know there was a time during the recession when I cut back on luxury spending such as going out. I'm still quite cautious, and if I have to pay lots of money for food then it had better live up to the price. Does being famous get in the way of doing your job? Not at all. Cape Town is so chilled. You can just be you. There is no unnecessary pressure. Do you believe in personal financial advisers? Yes, we need to be streetwise with our money and it's good to have someone with the expertise to guide us. How do you invest? Equity unit trusts, exchange-traded funds and lots more, but hubby is in charge of most of that. If money wasn't an issue, what would you spend it on? Personal spending for me and my family and on investments, church and charities. • This article was first published in Sunday Times: Business Times

Gram flour pan cake raita Posted: 17 Nov 2013 01:33 AM PST Cooking time: 20 minutes Prepration time: 20 minutes Ingredients Gram flour 2 cups Yogurt 21/2 cups Carom seeds 1/4 teaspoon Red chilli powder 1/2 teaspoon + for garnish Turmeric powder 1/4 teaspoon Cumin seeds 1/4 teaspoon Green chillies 2 Coriander leaves chopped 1 tablespoon + a sprig A pinch of roasted cumin powder A pinch of asafoetida A pinch soda bicarbonate Salt to taste Oil for shallow frying Method Take a bowl and add gram flour, carom seeds, asafoetida, 1/4 red chilli powder, turmeric powder, soda bicarbonate, salt, cumin seeds in it. Mix all the ingredients with 11/4 cups water into a thick batter of dropping consistency, without any lumps. Set aside. Meanwhile, take another bowl and add yogurt, red chilli powder, salt, green chillies, coriander leaves and 1/2 cup water. Whisk well and set aside. Heat oil in a non-stick tawa. Drop spoonful of gram flour and yogurt batter on it, spread into small discs and shallow-fry. Keep flipping till evenly done from both the sides. Add the fried discs in the yogurt mixture. Soak them well. Transfer into a serving bowl and garnish with red chilli powder, cumin powder and coriander sprig. Serve.

Announcing the Craftsy Thanksgiving <b>Recipe</b> Contest Posted: 17 Nov 2013 01:02 AM PST Craftsy loves Thanksgiving traditions­­ — especially the ones that include pumpkin pie, tasty turkey and mashed potatoes! Do you have a special recipe you always whip up for this festive holiday? We want to see your most flavorful creations! Announcing the Craftsy Thanksgiving Recipe Contest! How do you enter? Show us what you've got by sharing your recipe and a photo of your delectable dish with the words "Thanksgiving Recipe Contest 2013″ included in the title. Our Craftsy Judging Committee will pick our very favorite plates to publish on our Recipes page — side-by-side with recipes written by our distinguished instructors! The winning dish will be showcased on the Craftsy blog Wednesday, November 27, 2013. A Mystery Prize Box will go to the winner! INSTRUCTIONS FOR UPLOADING YOUR PROJECT: STEP 1: Click the Submit Recipe button below. STEP 2: Login to your Craftsy account (or create a new account — it's easy and free!) STEP 3: Choose a category for your project. STEP 4: Title your project "Thanksgiving Recipe Contest 2013″ (IMPORTANT: PLEASE MAKE SURE TO PUT "Thanksgiving Recipe Contest 2013″ IN THE TITLE OF YOUR PROJECT. That way, we will know it's a submission for the contest!) STEP 5: If your project was inspired by a Craftsy class, choose that class. If not, feel free to skip this step! STEP 6: Add some further info about your project, including the steps required to re-create this dish. STEP 7: Upload a photo (or photos) of your project. That's it! Please remember to put "Thanksgiving Recipe Contest 2013″ in the title of your project so we know it's a submission! What kinds of recipes are welcome? All kinds of seasonal recipes! Check out this savory butternut squash gnocchi recipe by chef Gerri Sarnataro, instructor of How to Make Gnocchi Like a Pro, for inspiration. Entries for the Thanksgiving Recipe Contest are due by Monday, November 25th at 11:59 pm MST. Don't forget to title your entry "Thanksgiving Recipe Contest 2013″ so we know it's a submission! Be sure to check back on the Craftsy blog on Wednesday, November 27, to see the winning recipe!

Sweet Potato, Turkey and Vegetable Cottage Pie Posted: 17 Nov 2013 01:00 AM PST Follow us Sunday 17 Nov 2013 10:04 AM Home News National News Business Business Awards 2013 GCSE Results 2013 Katherine's Diary A-levels 2013 Mail Remembers Obituaries Bollards webcam Sport Burton Albion FC Derby County FC Gresley FC Junior Football Rugby Cricket Boxing Angling Hockey National Sport Football League Webmag Non-league Football Indoor Games What's On Film & TV Music Theatre Literature & the Arts Lifestyle Health & Beauty Homes & Gardens Fashion & Shopping Food & Drink Staffordshire Bride Out & About Staffordshire Bride E-edition Technology Competitions Blogs Pets Corner Travel Kids Talk E-edition Your Say Your Say Around SNL Facebook Twitter Pinterest Blogs Newspaper Contact Us/About Us Advertise With Us Photo Sales E-edition Family Announcements Classifieds Motors Business Finda Burton Mail -> Food and Drink -> Recipes 09:00 Sunday 17 November 2013 Written byFelice Tocchini Christmas dinner is always planned in advance, and yet it's difficult to decide what to make for the family on Boxing Day.   Help is at hand, as celebrity chef and sweet potato lover Felice Tocchini has created a delicious cottage pie recipe which makes the most of Christmas Day leftovers with the added twist of a sweet potato topping.   The recipe is wonderfully versatile, and can be adapted according to what's left in the fridge. It's great for using up those untouched sprouts and cabbage, which are both enhanced by the buttery flavour of sweet potatoes.   Sweet potatoes are also low in fat, high in fibre, and are full of anti-oxidants, vitamin A, C and beta-carotene. They make a great companion to lean turkey meat.   The Love Sweet Potatoes campaign is designed to tell consumers about sweet potatoes and of all the different ways they can be used in everyday meals. The North Carolina US farming family at Scott Farms is behind the campaign and has been growing sweet potatoes for over four generations. They are now the largest importer of sweet potatoes into the UK.   For more information please visit www.lovesweetpotatoes.com. Serves 4-6   15 minutes preparation 25-30 minutes cooking time   Ingredients   500g (leftover) cooked turkey, cut into chunks 400g (leftover) cooked mixed vegetable, cut into chunks 3-4 large sweet potatoes, cooked and mashed 100g (leftover) cheese, grated 50g flour 350ml stock approx Honey 2tbsp cranberry sauce Nutmeg Spinach, watercress, cabbage (any or all of them optional) Cayenne pepper, smoked paprika, curry powder (any or all of them optional) Cracked black pepper 3- 4 garlic cloves crushed 5 sprigs of thyme   Method Over a medium heat, place the flour in a pan, add a little of lukewarm stock and mix well. Pour over ½ of the boiling stock and stir well until all the lumps have disappeared. Carry on adding more stock and cooking until the desired thickness is reached. Add the cranberry sauce, nutmeg and a little honey, adjust the seasoning. Add the sauce to the turkey and vegetables and gently mix. At this stage you can add spinach, cabbage and/or watercress. Pour in an ovenproof dish. Season the sweet potatoes with the spices of your choice add the cheese if used and place over your pie. Decorate with the garlic and thyme before cooking in a preheated oven 160°C for 25-30 minutes or until the pie is piping hot and the topping is light golden.   Tips:   © Felice Tocchini 2013 < Back Quick Links News Sport Fitness & Sport Film & TV Food & Drink Gardens Green Living Health & Wellbeing Interiors Kid's Fashion Literature & the Arts Men's Fashion Men's Health Music Out & About Recipes Staffordshire Bride Theatre Travel Technology 10 of the Best Tried & Tested Women's Fashion Latest News School staff to be trained to use lifesaving device Future Olympian turns coach Wakeboarding firm spots gap in market MP and armed forces charity hit out at 'moron' vandals who desecrated Burton war memorial VIDEO - Grin and Bear it for Pudsey Latest Sport The Bucko stops here as ex-Burton Albion star Jake Buxton eyes Derby County future Keeping it clean is pivotal to Burton Albion manager Gary Rowett's planning Lee Bell's Burton Albion captain's column Book review - Weirwolf: My Story by Dvaid Weir Cooper Parry provide a new kit as Burton Uxbridge Table Tennis Club roll on MOST COMMENTS MOST POPULAR Does Burton want the bollards? Sensor could be key to bollard problem, says councillor Bollards claim another victim MP and armed forces charity hit out at 'moron' vandals who desecrated Burton war memorial Couple's despair at welfare payment delays Christmas lights bosses reveal no celeb this year MP and armed forces charity hit out at 'moron' vandals who desecrated Burton war memorial ELEMIS COMPETITION 'Infuriating' roadworks block rush hour traffic Wakeboarding firm spots gap in market Drink-drive gym owner slammed with £415 charge Scores of new jobs to be created at Nestle plant Today's Features Recipes Sweet Potato, Turkey and Vegetable Cottage Pie Women's Fashion Rihanna's final collection for River Island: key pieces Food and Drink The language of menus Women's Fashion A step back in time Competitions WIN A "WHEN SANTA FELL TO EARTH" DVD Beauty From Fabulous Fashionistas to Francesco Group Get in touch and let us know what you think Read all the latest local news here first What's happening in and around Staffordshire Read Burton Mail online A section dedicated to homes and gardens Find out about all things wedding in Staffordshire Looking for a photo? Browse online Read the latest local sport news here All things health and beauty in one place Check the weather forecast here If you love retail therapy, here is the place for you Search the classifieds section online Privacy PolicyTerms and ConditionsCompany InformationAdvertisingSite Map Staffordshire Newspapers Ltd © 2013 By using this site, you agree we can set and use cookies. For more details of these cookies and how to disable them, see our cookie policy.

You are subscribed to email updates from Google Alert - recipe To stop receiving these emails, you may unsubscribe now.	Email delivery powered by Google
Google Inc., 20 West Kinzie, Chicago IL USA 60610