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Recipes
Chocolate Pudding
By maredan
Directions Sauce In a saucepan, combine the brown sugar, cocoa powder and cornstarch
- Sauce
- 3 cups brown sugar
- 3/4 cup cocoa powder, sifted
- 2 teaspoons cornstarch
- 2 1/2 cups water
- 1/2 cup 35% cream
- 1/2 teaspoon vanilla extract
- Cake
- 1 cup milk
- 1/2 cup cocoa powder, sifted
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 pinch salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
Low Carb Blueberry Muffins
By maredan
Directions Preheat oven to 375 degrees F
- Ingredients
- * Vegetable oil cooking spray
- 2 * 2 tablespoons wheat (or oat) bran and 1 tablespoon soy flour, mixed together
- 1 * 1 cup soy flour
- 1/2 * 1/2 cup sugar substitute (recommended: Splenda)
- 1 * 1 teaspoon baking powder
- 2 * 2 eggs
- 1/2 * 1/2 cup heavy cream
- 1/3 * 1/3 cup club soda
- 1/2 * 1/2 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute)
Blended Mojito
By maredan
The flavors of a classic Mojito (mint and lime) are blended into a slushy, easy-to-drink cocktail
- Sugar (for coating rims of glasses)
- 1 lime wedge
- 1 cup gold (not dark) rum (such as Mount Gay)
- 1/2 cup (generous) fresh lime juice
- 1/3 cup sugar or light agave nectar
- 4 to 5 cups ice cubes
- 12 fresh mint leaves plus 4 mint sprigs for garnish
Blueberry Pound Cake Crisp
By maredan
1. Make the filling: In a bowl, toss the blueberries with the lemon juice, sugar and cornstarch and let stand for 1...
- FILLING
- 1 . 6 pints blueberries (3 pounds)
- 2 . 2 tablespoons fresh lemon juice
- 3 . 3/4 cup sugar
- 4 . 2 tablespoons cornstarch
- TOPPING
- 1 . 1 plain pound cake (about 12 ounces), cut into 1-inch cubes
- 2 . 6 tablespoons unsalted butter, melted
- 3 . 1/4 cup sugar
- 4 . 1 teaspoon finely grated lemon zest
Honey and Pear Cake
By maredan
Instructions For the cake: Heat oven to 350º with rack in middle
- For the cake:
- 3 ounces (6 tablespoons) unsalted butter, very soft; more for pan
- 1/4 cup hazelnuts
- 1 cup plus 3 tablespoons unbleached all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup plus 2 tablespoons honey, preferably eucalyptus (see note)
- 1/4 cup plus 1 1/2 teaspoons packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup whole milk
- 1/2 teaspoon pure vanilla extract
- 3/4 cup 1/4-inch cubes peeled Bartlett pear (about 1/2 large pear)
- For the cream:
- 1 cup heavy cream
- 3/4 cup fresh, whole milk ricotta cheese, drained of excess liquid
- 1 tablespoon plus 1 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- Special equipment: a (9-inch) springform pan
- Ingredient Guide
- ""
- Italian honey.
Sausage and Arugula Penne
By maredan
1. In a large pot of salted boiling water, cook the pasta until al dente
- 375 * 375 grams penne
- 3/4 * 3/4 pound spicy Italian sausage meat (about 4 sausages)
- 5 * 5 cloves garlic, chopped
- 1/2 * 1/2 teaspoon hot pepper flakes
- 3 * 3 tablespoons olive oil
- 4 * 4 plum tomatoes, diced
- 1 * 1 cup red wine
- 2 * 2 cups baby aragula
- 1 * 1 cup grated Parmigiano-Reggiano
Tortilla Spanish Potatoe and Onion Omlette
By maredan
Directions In a large non-stick skillet over medium-high heat, cook the onion and potatoes in the oil, stirring fr...
- 1/4 cup olive oil
- 1 large Spanish onion, chopped
- 3 yellow-fleshed potatoes, peeled and thinly sliced with a mandoline
- 10 eggs, lightly beaten
- Salt and pepper
Lentil Cassoulet
By maredan
Directions 1. With the rack in the middle position, preheat the oven to 170°C (325°F)
- 4 * 4 Toulouse sausages
- 1/4 * 1/4 cup meaty salt pork
- 2 * 2 tablespoons olive oil
- 6 * 6 bone-in pork chops, 1 cm thick, fat trimmed
- 2 * 2 onions, quartered
- 4 * 4 cloves garlic, chopped
- 2 * 2 cups green lentils, rinsed
- 1 * 1 cup white wine
- 3 * 3 cups chicken broth
- 4 * 4 confit duck legs
- 2 * 2 bay leaves
- * salt and pepper
Skate Wing with Watercress Sauce
By maredan
Directions For the Skate Wing 1
- For the Skate Wing
- 1.350 * 1.350 kilograms skate wing, skin removed on both sides, cut into 4 pieces, rinsed and patted dry
- 30 * 30 millilitres (2 tablespoons) olive oil
- 30 * 30 millilitres (2 tablespoons) butter
- * Salt and pepper
- For the Watercress Sauce
- 1 * 1 small onion, finely chopped
- 2 * 2 cloves garlic, finely chopped
- 30 * 30 millilitres (2 tablespoons) olive oil
- 1 * 1 litre (4 cups) watercress
- 60 * 60 millilitres (1/4 cup) chicken broth
- 125 * 125 millilitres (1/2 cup) 35% cream
Cannoli
By maredan
Filling 1. In a bowl, combine all the ingredients
- Filling
- 1 * 1 pound container ricotta, drained if necessary
- 1/2 * 1/2 cup sugar
- 1 * 1 teaspoon vanilla extract
- 1/4 * 1/4 cup mixed candied fruit, finely chopped
- 1/4 * 1/4 cup candied citrus zest, finely chopped
- 1 * 1 ounce dark chocolate, finely chopped
- Shells
- 1 1/4 * 1 1/4 cups unbleached all-purpose flour
- 1 * 1 teaspoon baking powder
- 2 * 2 tablespoons unsalted butter, softened
- 2 * 2 tablespoons sugar
- 1 * 1 teaspoon vanilla extract
- 3 * 3 tablespoons white wine
- 1 * 1 egg, lightly beaten
- * Vegetable oil for frying
- 1 * 1 beaten egg for brushing
- * Icing sugar