Sanmo_babe's profile page
Recipes
warm sticky toffee pudding
By sanmo_babe
1. Preheat the oven to 350F (190C) and butter an 8 1/2-inch (about 24cm) porcelain soufflé mold, or similar-sized ...
- For the toffee sauce:
- 2 cups (500ml) heavy cream
- 1/2 cup (120g) demerara or muscovado sugar (or another dark brown sugar)
- 2 1/2 tablespoons golden syrup or molasses
- pinch of salt
- For the pudding:
- 6 ounces (180g) pitted dates, snipped or chopped
- 1 cup (250ml) water
- 1 teaspoon baking soda
- optional: 1/3 cup (40g) candied ginger, chopped
- 1 1/4 cups (175g) flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 4 tablespoons (55g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
rhubarb curd shortbread
By sanmo_babe
Wash rhubarb and trim as little off the ends as possible
- for the curd:
- 3/4 pounds rhubarb (about 6 stalks)
- 4 tablespoons water
- 1/4 cup sugar
- 4 egg yolks
- 1/3 cup plus 1/8 cup sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 3 tablespoons butter, cut into chunks
- For the shortbread:
- 12 tablespoons butter, cut into chunks
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon powdered galangal or ginger
- 1/4 teaspoon cinnamon
- 1 pinch cloves
blackberry buttermilk bundt with orange glaze
By sanmo_babe
1. Make the cake: Preheat the oven to 350°
- Cake:
- 2 ⅔ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ pound (2 sticks) unsalted butter, softened, plus additional for the pan
- 1 ¾ cups sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 2 pints blackberries (about 1 pound), rinsed and dried
- Orange Glaze:
- ½ cup fresh orange juice (from about 1 medium orange)
- ½ cup confectioners' sugar
new orleans style beignets
By sanmo_babe
1. In a small bowl, combine one-fourth cup warm water and 1 teaspoon of the sugar
- 1 teaspoon plus 1/2 cup sugar, divided
- 1 envelope active dry yeast
- 1/4 teaspoon kosher salt
- 4 cups flour, plus extra for work surface, divided
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons ground cardamom, nutmeg or cinnamon (untraditional and optional)
- 1 large egg, at room temperature
- Peanut or vegetable oil for deep-frying
- At least 2 cups powdered sugar for dusting
piquillos rellenos
By sanmo_babe
1. In a medium bowl, mix the cheeses with the chorizo and raisins and set aside
- 2/3 cup grated Fontina cheese
- 2/3 cup grated Gruyère cheese
- 1/4 cup cured Spanish chorizo, finely diced
- 1/4 cup golden raisins
- 16 jarred piquillo peppers (such as Napoleon brand)
- Extra-virgin olive oil
muffuletta
By sanmo_babe
1. Make an olive relish by combining the green and black olives with the pimentos, celery, cauliflower, carrot, gar...
- 1/2 cup pitted green olives, coarsely chopped
- 1/2 cup pitted oil-packed black olives, coarsely chopped
- 1 (2-ounce) jar pimentos, drained and coarsely chopped
- 1 stalk celery, trimmed and minced, about 1/3 cup
- 1/4 cup cauliflower florets, blanched and minced
- 1 carrot, peeled, blanched and minced
- 2 cloves garlic, minced
- 2 tablespoons coarsely chopped Italian parsley
- 1 teaspoon dried oregano
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 large round loaf semolina bread
- 1 cup very finely shredded lettuce
- 1/4 pound thinly sliced ham
- 1/4 pound thinly sliced mortadella with pistachios
- 1/4 pound thinly sliced Genoa salami
- 6 ounces thinly sliced provolone
good morning green drink
By sanmo_babe
Combine all ingredients in blender or vitamix
- 2 C Spinach
- 1 1/2 C Grapes
- 2 Carrots
- 1/2 Cucumber
- 1/2 ″ piece of ginger
- 1 Stalk Celery
- 2 Dates
- Handful Ice
- 1/2 to 1 C Water
gyoza quesadilla
By sanmo_babe
Divide the packet of gyoza skins into two
- For the filling:
- 100 g / 3.5 oz ground pork
- 4-5 iceberg, romaine or cos lettuce leaves, finely chopped, to make 3/4 cup chopped
- 1 bunch green onions chopped, to make 1/2 cup chopped
- 1/2 garlic clove, grated (about 1/2 tsp.)
- 1 piece fresh ginger, grated (about 1 tsp.)
- 1 Tbs. soy sauce
- 1 tsp. sesame oil
- 1 Tbs. cornstarch or potato starch
- Plus:
- 1 packet of gyoza skins containing 24 to 30 pieces
- Vegetable oil for cooking
- Mix the filling ingredients together very well with your hands. If it is a little watery, add a bit more cornstarch.
chocolate chip cookies
By sanmo_babe
1. In a small bowl, whisk the flour with the baking soda and salt
- 21/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 cups nuts (such as walnuts, pecans, almonds or macadamia nuts), toasted and coarsely chopped
- 14 ounces bittersweet or semisweet chocolate, coarsely chopped into 1/2- to 1-inch chunks
turkey gumbo
By sanmo_babe
Stock: 1. Place the turkey carcass, meatiest side down, in a large stockpot
- Stock:
- 1 roasted turkey carcass
- 2 onions, chopped
- 2 large carrots, peeled or scrubbed and chopped
- 3 stalks celery, diced
- 1 bunch parsley, leaves and stems, rinsed well and coarsely chopped
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- Gumbo:
- 1/2 cup olive or vegetable oil
- 3/4 cup flour
- 4 cloves garlic, peeled and minced
- 1 onion, peeled and diced
- 2 stalks celery, diced
- 1 red pepper, cored, seeded and diced
- 1 green pepper, cored, seeded and diced
- 2 teaspoons dried thyme
- 1/2 to 1 teaspoon cayenne
- Pinch ground allspice
- 1 bay leaf
- 1 teaspoon coarse sea salt
- 7 cups stock
- Turkey bits reserved from stock-making
- 4 links andouille sausage, diced (about 3 cups diced)
- 20 ounces frozen artichoke hearts, thawed and chopped
- Freshly ground black pepper to taste
- 3 cups cooked rice
- 1/2 cup chopped green onions
- Hot sauce to taste