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Recipes
Mushroom Raviolis
By maredan
Directions 1. Cut the mushrooms into quarters or eighths, depending on their size
- 1-1/2 * 1-1/2 pounds of mushrooms, cleaned and trimmed
- 1/4 * 1/4 cup butter
- * A splash of olive oil
- 2 * 2 cloves garlic, minced
- * salt and pepper to season
- * A generous 1/2 cup of stock
- * A generous handful of finely grated Parmigiano Reggiano, more for garnish
- * Fresh lemon juice, to taste (optional)
- 3 to 4 * 3 to 4 tablespoons of chopped fresh dill, or sage
- 8 * 8 sheets of pasta (approx. 3 x 4 inch)
Pommes de Terre a la Boulanger
By maredan
Directions 1. Heat the oven to 300°F/150°C
- 3 * 3 tablespoons butter
- 1 * 1 tablespoon olive oil
- 4 * 4 onions, sliced
- 2 * 2 pounds potatoes, thinly sliced
- * salt and pepper
- * thyme
- 2 * 2 cups beef stock
Vegetables Cooked on Coals
By maredan
Directions 1. Preheat the gas grill, setting the burners to high, or prepare a wood fire, letting it burn down...
- 8 * 8 8 potatoes
- 8 * 8 ears 8 ears corn
- 8 * 8 sprigs 8 sprigs thyme
- 8 * 8 cloves 8 cloves garlic, lightly crushed
- 1/2 * 1/2 cup butter
- * Salt and pepper
Berry Brioche Bread Pudding
By maredan
Directions Preheat the oven to 350°
- Unsalted butter, for greasing the dish
- 1/4 cup turbinado sugar
- 2 cups heavy cream
- 2 cups whole milk
- 2/3 cup plus 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 4 large eggs
- 4 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 2 cups blueberries and raspberries, plus more for serving
- One 1-pound loaf of brioche, cut into 1/2-inch dice
- Whipped cream, for serving
Aperitif Platter
By maredan
Directions Grapes Stuffed with Chevre Wash grapes and cut a very thin slice of skin off of the bottom of each gra...
- Grapes Stuffed with Chevre
- 2 dozen dozen large red seedless grapes
- 1/4 cup chevre at room temperature
- 2 to 3 tablespoons cream
- 1/4 cup chopped pistachios
- Cherry Tomatoes stuffed with Olives
- 2 dozen cherry tomatoes
- 1/4 cup green olives, pits removed
- 1/4 cup Kalamata olives, pits removed
Fried Mozzarella Sticks
By maredan
Directions 1. First take all your ingredients out to get set up
- 1/4 * 1/4 cup (60 ml) flour
- 4 * 4 eggs, lightly beaten
- 1 1/2 * 1 1/2 cups (375 ml) bread crumbs
- 1 * 1 pound (454 gms) mozzarella cheese, cut in sticks of ½ in. (1 cm) X 3 ½ in. (9 cm) in length
- 3 * 3 tablespoons (45 ml) chilli powder
- 1/2 * 1/2 cup (125 ml) olive oil
- * Fresh ground pepper
Honey Baked Figs
By maredan
Directions Heat the oven to 425°
- 12 fresh figs
- 1 1/2 teaspoons olive oil
- 4 teaspoons honey
- 2 tablespoons cold butter, cut into 12 pieces
- 2 tablespoons water
- 1 pint vanilla ice cream
Vegetable Salad with Grapes
By maredan
Directions 1. In a large saucepan of boiling salted water, blanch the broccoli for about 2 minutes
- 500 * 500 millilitres (2 cups) broccoli cut into small florets
- 500 * 500 millilitres (2 cups) halved red grapes
- 500 * 500 millilitres (2 cups) English cucumber
- 1 * 1 can (540 ml/19 oz) chickpeas, rinsed and drained
- 60 * 60 millilitres (1/4 cup) parsley leaves
- 60 * 60 millilitres (1/4 cup) olive oil
- 30 * 30 millilitres (2 tablespoons) whole-grain mustard
- 30 * 30 millilitres (2 tablespoons) white wine vinegar
- * Salt and pepper
Vanilla Cake
By maredan
Heat oven to 160C/140C fan/gas 3
- 250 g pack unsalted butter , softened, plus extra for greasing
- 250 g golden caster sugar
- seeds scraped from 1 vanilla pod or 1 tsp vanilla paste
- 5 large eggs , cracked into a jug
- 85 g plain flour
- 100 g full-fat Greek yogurt (I used Total)
- 250 g self-raising flour
- 3 tbsp semi-skimmed milk
- FOR THE SYRUP50g golden caster sugar
- seeds ½ vanilla pod or ½ tsp vanilla paste
Calamari Tomato and Caper Salad
By maredan
Directions For the salad: In a large skillet, heat the oil over medium-high heat
- Salad:
- 3 * 3 tablespoons extra-virgin olive oil
- 3 * 3 cloves garlic, minced
- 5 * 5 Roma tomatoes, chopped
- 1/2 * 1/2 teaspoon red pepper flakes
- * Kosher salt and freshly ground black pepper
- 1 * 1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices
- Dressing:
- 2 * 2 tablespoons lemon juice
- 2 * 2 tablespoons extra-virgin olive oil
- 2 * 2 tablespoons capers, rinsed and drained
- 1 * 1 lemon, zested
- * Kosher salt and freshly ground black pepper
- 2 * 2 tablespoons chopped fresh flat-leaf parsley