Wednesday, December 30, 2009
1 1/2 cups heavy whipping cream
8 oz cream cheese
1 onion chopped and caramelized
1 teaspoon horseradish
1 teaspoon brown sugar
1 tbs lemon juice
pepper and salt to taste
1 tbs capers (optional)
caramelize the onion. use food processor (mixer of blender) and mix cream cheese, heavy whipping cream, horseradish, brown sugar, lemon juice, salt and pepper until firms up. Flake salmon into smaller pieces set some aside for garnish. Add salmon and caramelized onions to mixture.
Saturday, November 7, 2009
1/3 cup sugar, plus 1 tablespoon
2 cups whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
2 egg whites
1 teaspoon vanilla/almond
Beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and quickly stir about 1/2 cup of the hot milk into the egg and sugar mixture to temper it. Then return everything to the pot and cook, stiring, over low heat until the mixture reaches 160 degrees F. Remove from the heat pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
I did the cooked version and it turned out so good! It takes a while for the foam to die down once you add the egg whites. Also to drink plain I mix it with a 1/3 milk because it is so thick.
Excellent in coffee! I have been drinking it in Longbottom Hazelnut Creme Coffee.
Monday, July 6, 2009
1 red bell pepper chopped
1 zucchini chopped
1 fennel bulb chopped
3 green onions
3 tbs cilantro
3 tbs lime or lemon juice
3 tbs maple syrup
1/2 tsp salt
1/4 tsp pepper
grill corn for about 10-15 minutes
grill peppers, zucchini, and fennel until softened and blackened a bit
cut kernel into a bowl, combine with all other ingredients
serve at room temp.
i got this recipe from my friend brandi johnson and I modified it a bit
Friday, April 17, 2009
4 thick salmon steaks
2.5cm/1in piece Galangal root grated (like ginger root but thai style
2 large cloves garlic, peeled and cut into small, very thin slices
3 tomatoes tomatoes, peeled and sliced
1 fresh red chilli, de-seeded and sliced as finely as possible, I used red chili sauce
2 small yellow peppers, de-seeded and thinly sliced
4-6 cardamom pods, roughly crushed
14fl oz tinned coconut milk
2 limes, juice only
handful of fresh mint leaves, chopped
1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Scatter the tomato, and yellow pepper over and around the fish and the cardamom pods in between.
3. Empty the coconut milk into a separate mixing bowl, add a good sprinkling of sea salt, ginger or Galangal root, garlic and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4. Preheat the oven to 300F. Put the dish on the center shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the center of one of the steaks - if the flesh is slightly darker pink in the center it will be perfectly cooked. Remove from the oven.
5. Before serving scatter the mint leaves on top and serve over rice.
Tuesday, April 14, 2009
ground nut of choice ( I like hazelnuts, almonds, cashews and macadamia nuts)
salt and pepper to flavor
Mix all ingredients together and then spread all over fillet
cook temp: broil or 425 for 8 min or until cooked through
1 cup boiling water
1 cup flour
1/2 cup butter
1/2 tsp salt
combine butter, salt, water and bring to boil
add flour to boiling water and beat vigorously till sides of pan are clean
let cool slightly (15 min)
add unbeaten eggs individually and beat after each egg till smooth
grease and flour cook sheet or use parchment paper
place 12 dollops on sheet
bake time: 30 min
after 30 minutes lower to 350 for another 30 minutes
remove and cool, cut off tops and remove insides and fill with pudding
chocolate frosting on top of the shell top
Vanilla Cream Pudding
4 egg yolks
1 cup sugar
2 cups heavy whipping cream
2 rounded tablespoons flour (mix with sugar and add a pinch of salt)
2 tablespoons vanilla extract
scald cream (when you see a film)
add sugar/flour and stir constantly until it thickens
add beaten yolks and stir
bring to a simmering boil (1-2 minutes)
add the vanilla just before cooling
cover pudding itself with saran wrap and set aside to cool for two hours
Monday, March 23, 2009
1 cup whole wheat flour
1 1/2 cup oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon of fresh grated nutmeg ( if you have never tried this it is amazing, you'll never go back)
1/2 cup honey
1/2 cup applesauce with a tablespoon of oil
1 tablespoon molasses
1 egg or substitute with 1 tablespoon flax and 3 tablespoons water.
1 teaspoon vanilla or almond
1/2 cup craisins or raisins
1/2 cup walnuts
1/2 cup shredded carrots (optional, I tried this last time and it was a nice addition)
mix dry ingredients in large bowl
in medium bowl, mix wet ingredients
mix wet into dry ingredients, add craisins and walnuts and mix.
cool mix for 20 minutes in fridge
press drops of cookies with fork
bake time: 15-20
Thursday, March 19, 2009
- 2 cups whole wheat flour
- 1/2 cup sugar (I used 1/3 cup honey)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/3 cup applesauce
- 1 egg, beaten
- 1 tablespoon flaxmeal
- 3/4 cup milk
- 2/3 cup brown sugar
- 2 tablespoons flour
- 2 tablespoons butter ( I used 1 T. applesauce and 1 T. Butter
- 1/2 cup chopped walnuts or pecans
- 2 cups blueberries (frozen ones work too)
- 1 teaspoon lavender
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Mix the ingredients of blueberry mixture and spoon over the batter. Mix topping ingredients with fork until crumbly and sprinkle evenly over batter. Bake at 400° for 25 to 30 minutes, until done. It tastes best right out of the oven.
It is delicious with a cup of coffee or english breakfast tea.
Bake time: 25-30 minutes