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Recipes
Ratatouille
By maredan
1. Heat the oven to broil
- 2 * 2 big eggplants
- 2 * 2 red peppers
- 2 * 2 yellow peppers
- 1/2 * 1/2 cup olive oil, for cooking
- 4 * 4 small zucchini, cut into thick rounds
- 2 * 2 onions, sliced
- 2 * 2 cloves garlic, minced
- 2 * 2 pepperoncini, crushed
- 1 * 1 bay leaf
- 1 * 1 rosemary sprig
- 1 * 1 pinch Salt and pepper
- 8 * 8 medium tomatoes, seeded and roughly chopped
- * handful or two of chopped fresh basil
Beer Battered Onion Rings
By maredan
Directions Onion Rings Preheat the deep fryer to 190°C (375°F)
- Onion Rings
- 1 large Spanish onion, sliced into 1-cm (1/2-inch) rounds and separated into rings (if desired, set aside the small centre rings for another use)
- 1/4 cup cornstarch
- Batter
- 1 cup pastry flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pale ale
- Oil for frying
Pissaladiere
By maredan
Directions Dough Make a well in the flour
- Dough
- 1 1/3 cups flour
- 1/3 cup warm water
- 1 teaspoon dry yeast
- 1 egg
- 1 teaspoon salt
- A grinding of pepper
- Topping
- 1/4 cup olive oil
- 1 1/2 pounds onions, thinly sliced
- 1 bay leaf
- 2 teaspoons herbes de province
- Salt and pepper
- 3 ounces anchovy fillets, rinsed and drained, then halved lengthwise
- 1 medium tomato, thinly sliced (optional)
- 1/4 cup niçois olives, pitted
Lemon zest syrup
By maredan
1. To make lemon syrup: put the sugar and lemon in a saucepan with water
- 2 * 2 cups sugar
- * Peel from 2 lemons, julienned
- 2 * 2 cups water
- * mint springs
- * juice of half a lemon
Banana Peach Smoothie
By maredan
1. Place the bananas, peaches and juice, yogurt, mint and honey in a food processor or blender and blend to a smoot...
- 2 large bananas, thickly sliced
- 1 can (398 ml) peach halves in natural juice
- 200 g plain low-fat acidophilus yogurt
- 1 ⁄3 cup chopped fresh mint
- 1 tablespoon clear honey
- 1 1⁄4 cups freshly squeezed orange juice
- sprigs of fresh mint to garnish (optional)
Raspberry and Lemon Polenta Cake
By maredan
Heat oven to 190C/fan 170C/gas 5 and butter two 20cm sandwich tins
- FOR THE CAKE
- 225 g very soft butter
- 225 g caster sugar , plus 1 tbsp
- 4 eggs , beaten
- 175 g fine polenta
- 50 g plain flour
- 1 ½ tsp baking powder
- ½ tsp vanilla extract
- finely grated zest of 1½ lemons
- 200 g frozen raspberries , left frozen
- icing sugar , or more to taste (optional)
- FOR THE FILLING
- 100 g soft cheese at room temperature (we used Philadelphia)
- 1 tbsp icing sugar , or more to taste
- finely grated zest of ½ lemon , plus a squeeze of juice
- 142ml tub double cream
- 100 g frozen raspberries , defrosted
Quiche Lorraine
By maredan
Directions Heat the oven to 350°F/175°C
- 1 baked savoury tart shell
- 6 slices bacon, cut into paperclip-sized pieces
- 2 eggs + 2 egg yolks
- 1 1/2 cups heavy cream
- Salt and pepper
- A pinch of nutmeg
Cran-Apple Streusel Cake
By maredan
Preheat oven to 350F Lightly oil pan Sift flours, bs and bp together Beat together oil and honey Beat in eggs Add f
- Filling:
- 1 1/2 c pastry flour
- 1/2 c soy flour
- 1 tsp bs
- 2 tsp bp
- 1/4 c vegetable oil
- 1/2 c honey
- 3 eggs
- 1/3 c milk
- 1 tsp vanilla
- 2 medium apples, peeled, cored and chopped
- 1/4 c walnuts or pecans chopped (optional)
- 1/2 c sweetened dried cranberries
- Topping:
- 1/4 c wheat germ
- 1/2 c instant oatmeal
- 1/4 c turbinado sugar
- 1/4 c butter
- cinnamon
Mixed Berry Pancake
By maredan
1. Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat
- 1 . 3 large eggs
- 2 . 1/2 teaspoon finely grated lemon zest
- 3 . 1/3 cup sugar
- 4 . Pinch of salt
- 5 . 2/3 cup all-purpose flour
- 6 . 2/3 cup milk
- 7 . 2 cups raspberries
- 8 . 2 cups blackberries
- 9 . 4 tablespoons unsalted butter
- 10 . Confectioners’ sugar, for dusting
Grilled Halibut with Tomato Vinaigrette
By maredan
Tomato Vinaigrette 1
- Tomato Vinaigrette
- 2 * 2 ripe beefsteak tomatoes
- 1/4 * 1/4 cup tomato vinegar (or good quality white wine vinegar)
- 1 * 1 teaspoon minced garlic
- 2 * 2 tablespoons minced red onion
- 1/4 * 1/4 cup good quality extra virgin olive oil
- * salt and pepper
- Grilled Halibut
- 6 * 6x5 ounce halibut fillet portions
- * olive oil, for brushing
- * salt and pepper
- 1 * 1 bunch fresh thyme sprigs
- 1/2 * 1/2 cup fresh basil leaves, loosely packed