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Recipes
Aebleskiver (Danish Pancake Balls)
By mm_food4me
Based on a recipe from Sunset’s Breakfast & Brunches cookbook
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 1/4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cardamom or 1/2 teaspoon ground cinnamon
- 1 egg, beaten
- 1 cup milk
- 3 tablespoons butter or 3 tablespoons margarine, divided, melted and cooled
- powdered sugar
- fruit jam or preserves
Tangerine-Glazed Easter Ham With Baby Carrots
By mm_food4me
Preheat the oven to 300 degrees F
- 1 (8 to 10-pound) smoked ham, bone-in, skin on
- Kosher salt and freshly ground black pepper
- 1 bunch fresh sage leaves
- 1/4 cup extra-virgin olive oil
- 1 cup (2 sticks) unsalted butter, cut in chunks
- 2 tangerines, sliced thin, seeds removed
- 2 cups tangerine juice
- 2 cups light brown sugar, packed
- 1 cup water
- 1/4 teaspoon whole cloves
- 2 cinnamon sticks
- 11/2 pounds carrots, peeled
Caprese tart with roasted tomatoes
By mm_food4me
Instructions Pre-heat the oven to 200°c
- 10 tomatoes, sliced into 1cm slices
- 2 tablespoons olive oil
- 5 sprigs fresh thyme
- sea salt flakes
- pinch of sugar
- black pepper
- 1 roll, ready-made puff pastry, defrosted
- 200 g buffalo mozzarella/fior di latte, sliced into 1/2 cm slices
- 1 egg, beaten
- fresh basil leaves
Tebasaki (Japanese Fried Chicken)
By mm_food4me
Crispy Japanese fried chicken wings glazed with a sweet and garlicky glaze
- 800 grams chicken wings (about 1.75 pounds)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 3 tablespoons dark brown sugar packed
- 3 tablespoons soy sauce
- 3 tablespoons sake
- 3 tablespoons mirin
- 1 teaspoon ginger juice
- 1 medium clove garlic grated
- 1 tablespoon black vinegar or balsamic vinegar
- 1 tablespoon potato starch
- vegetable oil for frying
Pumpkin Ravioli
By mm_food4me
Enough for 4 people
- 64 wonton wrappers
- 1/2 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1 egg
- 1/8 teaspoon ground thyme
- pinch oregano
- sea salt to taste
- 1/2 cup pumpkin cream sauce (see recipe, below)
- 1/2 cup roasted pumpkin seeds, crushed
Sweet and Spicy BBQ Sauce
By mm_food4me
It doesn’t matter how you combine the ingredients, throw them in a pot and simmer at least an hour
- 1 cup ketchup
- 1 cup molasses
- 5 1/2 ounces tomato juice
- 2 tablespoons Liquid Smoke
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire (omit for vegan)
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne
Honey Glazed Carrots
By mm_food4me
Preheat oven to 325 degrees F
- 1 lb baby carrots (or sliced carrots)
- 2 Tbsp. extra virgin olive oil
- 2 tsp. Worcestershire sauce
- 1 tsp. fresh oregano, finely chopped
- 1 clove garlic, minced
- 3 Tbsp. butter, softened
- 3 Tbsp. honey
- Salt and pepper to taste
Lamb Kebabs with Mint Pesto
By mm_food4me
Blend first 7 ingredients in processor to coarse puree
- 1 cup (packed) fresh mint leaves
- 1/2 cup (packed) fresh cilantro leaves
- 2 tablespoons pine nuts
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 medium garlic clove, peeled
- 1/2 teaspoon coarse kosher salt
- 1/2 cup (or more) extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil plus additional for brushing
- 4 large garlic cloves, minced
- 2 teaspoons coarse kosher salt
- 1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle
- 2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
- 2 large red bell peppers, cut into 1-inch squares
- 1 large red onion, cut into 1-inch squares
- 6 to 8 metal skewers
COCOA MASCARPONE FROSTING
By mm_food4me
With a hand or stand mixer, combine the butter, mascarpone, powdered sugar, cocoa powder, vanilla and milk and mix ...
- 8 ounces mascarpone
- 2 Tbsp. unsalted butter
- 1 cup powdered sugar
- 3 Tbsp. cocoa powder
- 2 Tbsp. milk, as needed
- 1/2 tsp. vanilla extract
Butternut Squash Stew
By mm_food4me
Inspired by OttoLenghi's Chickpea Stew
- 1 1/2 lb butternut squash, peeled and cut into chunks
- 1 yellow onion, small dice
- 2 tomatoes, chopped, keep the skin and seeds
- 2 cans (14 oz each) chick peas
- 2 tablespoons olive oil
- 3 tablespoons madras curry powder
- 2 cups vegetable stock
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- 3 cups spinach, washed and dried