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Recipes
Macaroni and Cheese Gordon Ramsey
By sarah_carroll
1. Add the macaroni to a large pan of boiling salted water with the olive oil and cook for 7-10 minutes until just ...
- 2 shallots, finely diced
- 250 g dried macaroni
- 1 tbsp olive oil
- 100 g girolles, trimmed and cut into even pieces
- 1 sprig of thyme, leaves removed
- 75 ml white wine
- 200 ml double cream
- 4 egg yolks
- 200 g stichelton cheese, or similar eg stilton
- 100 g Parmesan
- Handful chives, finely chopped
- 25 g butter
- Sea salt and freshly ground black pepper
- Olive oil
Basic Sponge Cake
By sarah_carroll
1. Preheat oven to 180C. brush 2 20cm diameter cake tins with melted butter, line bases with baking paper, dust sid...
- 80 g butter, melted and cooled, plus extra for brushing
- 240 g plain flour, plus extra for dusting
- 8 eggs, room temp
- 220 g caster sugar
- Scraped seeds of 1 vanilla bean
Cream Cheese Cinnamon Rolls
By sarah_carroll
Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1⁄2 tsp
- FOR THE DOUGH:
- 1 1⁄4-oz. package active dry yeast
- 1 ⁄2 tsp. plus 1⁄4 cup sugar
- 1 ⁄2 cup milk, at room temperature
- 2 tbsp. light brown sugar
- 1 ⁄2 tsp. vanilla extract
- 1 egg
- 1 egg yolk
- 2 3⁄4 cups flour, sifted, plus
- more for kneading
- 3 ⁄4 tsp. fine salt
- 8 tbsp. unsalted butter, at room
- temperature, plus more for the pan
- FOR THE FILLING:
- 1 ⁄2 cup sugar
- 1 ⁄4 cup dark brown sugar
- 1 ⁄4 cup finely chopped pecans
- 1 ⁄4 cup finely chopped walnuts
- 1 ⁄4 cup raisins
- 1 tbsp. ground cinnamon
- 1 ⁄2 tsp. fine salt
- 1 ⁄8 tsp. ground cloves
- 2 tbsp. maple syrup
- 4 oz. cream cheese, at room temperature
- 8 tbsp. unsalted butter, melted
- FOR THE ICING:
- 2 cups confectioners' sugar
- 1 ⁄4 cup buttermilk
Lemon Poppyseed Muffins (Cooks Illustrated)
By sarah_carroll
1. Adjust oven rack to lower middle position and heat oven to 375 degrees
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons poppy seeds
- 1/2 teaspoon table salt
- 10 tablespoons unsalted butter , softened
- 1 cup granulated sugar , less 1 tablespoon
- 1 tablespoon grated lemon zest
- 2 large eggs
- 1 1/2 cups plain low-fat yogurt
- Vegetable cooking spray or additional unsalted butter for muffin tins
- 1/4 cup granulated sugar
- 1/4 cup lemon juice
Perfect Sweet Pastry
By sarah_carroll
Cream butter, cicing sugar and salt, then pulse in flour, vanilla seeds lemon zest and yolks
- 250 g butter
- 200 g icing sugar
- medium pinch of salt
- 500 g flour
- seeds from one vanilla pod
- zest of 1 lemon
- 4 egg yolks
- 2-4 T cold milk or water
Chili Glazed Veggies
By sarah_carroll
Bring 4 cups water to a boil in a 2-quart saucepan
- 4 cups water
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 2 1/4 cups chopped asparagus (about 1 pound)
- 1 tablespoon peanut oil
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon bottled minced ginger
- 1 teaspoon hot chili sauce with garlic (such as KA·ME)
- 1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 3/4 cup preshredded carrot
- 1 teaspoon dark sesame oil
Country Captain with Cauliflower and Peas
By sarah_carroll
For spice mixture: Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, a...
- Spice mixture:
- 1 1/2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon whole black peppercorns
- 3 whole cloves
- 1/4 teaspoon cardamom seeds (from 3 whole green cardamom pods)
- 1 1/2 -inch piece cinnamon stick
- 1/2 teaspoon turmeric
- 1/4 teaspoon (scant) cayenne pepper
- Chicken:
- 5 tablespoons peanut oil or vegetable oil, divided
- 1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)
- Coarse kosher salt
- 2 pounds skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces
- 1 bunch green onions, dark green and white parts chopped separately
- 1 tablespoon finely grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 1/2 cups (or more) low-salt chicken broth
- 1 2/3 cups crushed tomatoes with added puree (from 28-ounce can)
- 1/3 cup dried cherries, finely chopped
- 1 tablespoon smooth peanut butter
- 1 1/2 cups frozen petite peas (9 to 10 ounces; do not thaw)
- 1/3 cup coconut shavings,* lightly toasted
Trout mousseline with yabby sauce
By sarah_carroll
Process trout, eggwhite, shallot and thyme in a small food processor to a smooth paste
- 100 gm trout fillet, skin removed, pin-boned, cut into small cubes
- 30 ml eggwhite (about 1)
- ½ golden shallot, thinly sliced
- 1 tsp thyme
- 200 ml pouring cream, chilled
- 4 yabbies, peeled and cleaned, heads and shells reserved for yabby sauce
- To serve: salmon roe and baby parsley
- Yabby sauce
- 50 gm butter, coarsely chopped
- ½ each small onion and small carrot, coarsely chopped
- ½ celery stalk, coarsely chopped
- 3 garlic cloves, crushed
- 250 ml chardonnay
- 2 ripe tomatoes, coarsely chopped
- 150 ml fish stock (see recipe)
- 1 thyme sprig
- 1 fresh bay leaf
- 6 black peppercorns
- 150 ml pouring cream
Grilled Sweet Potato Wedges
By sarah_carroll
Brush the potato wedges with oil and season with rub, salt and pepper
- 3 sweet potatoes, cooked through, cut into wedges
- Canola oil, for brushing
- 1 tablespoon Bobby Flay Poultry Rub
- Kosher salt and black pepper
- 1/4 cup maple syrup
- 2 to 3 tablespoons Dijon mustard
Indian Veggie Burgers
By sarah_carroll
1 Place potatoes in a saucepan of cold salted water, bring to the boil over high heat and boil for 15 minutes or u...
- 2 (about 350gm) desiree potatoes
- 400 gm piece of butternut pumpkin, peeled and cut into 1cm pieces
- 200 gm canned chickpeas, drained
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 60 ml (1/4 cup) vegetable oil
- 1 tbsp brown mustard seeds
- 2 tbsp finely chopped coriander leaves
- 300 gm (2 cups) plain flour
- 6 eggs
- 6 wholemeal burger buns, halved
- 2 carrots, peeled and coarsely grated
- 2 beetroot, peeled and coarsely grated
- Mint yoghurt sauce
- 1 telegraph cucumber, seeds removed and finely chopped
- 300 ml plain yoghurt
- 1/3 cup (loosely packed) mint leaves, finely chopped