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Recipes
Pea and Watercress Pasta
By maredan
Cook the pasta following packet instructions
- 350 g penne or other short pasta shape
- 300 g fresh peas
- 1 garlic clove , peeled
- 100 g bag watercress , tough stalks removed
- 2 tbsp mascarpone
- 2 tbsp chopped tarragon
- zest and juice 1 lemon
Blackberry Millefeuille
By maredan
1. Prepare the phyllo layers: Heat the oven to 375°F/190°C
- 2 * 2 phyllo pastry, cut in half
- 3 * 3 tablespoons clarified butter, melted
- 1 * 1 tablespoon maple sugar (brown or white also fine)
- 3 * 3 tablespoons finely chopped hazelnuts
- 1 * 1 cup heavy cream
- * Maple syrup, to sweeten
- 1 * 1 teaspoon vanilla
- 1 * 1 pound blackberries
Spaghetti Carbonara with Green Peas
By maredan
Spaghetti carbonara using a decadent sauce with plenty of cream with a less conventional ingredient to add color an
- 1 tablespoon extra-virgin olive oil
- 2 large garlic cloves, lightly crushed
- 6 ounces pancetta, sliced 1/3-inch thick and cut into 1-inch matchsticks
- 3/4 cup heavy cream
- 3 large egg yolks
- 1/3 cup freshly grated Parmesan cheese, plus more for serving
- Salt
- 3/4 cup fresh or thawed frozen baby peas
- 3/4 pound spaghetti
- Freshly ground pepper
Orange Fritters
By maredan
Directions 1. Put the butter, milk, sugar, and salt in a saucepan, along with 1/2 cup/125 ml water
- 1/3 * 1/3 cup unsalted butter
- 1/2 * 1/2 cup milk
- 2 * 2 teaspoons sugar
- * pinch salt
- * Grated zest of an orange
- 1 * 1 teaspoon orange flower water or a dash of orange extract
- 1 * 1 cup flour
- 3 * 3 eggs (you may need 4)
- 4 * 4 cups frying oil
- * icing sugar to garnish
Shrimp with Garlic and Basil Oil
By maredan
Directions 1. Cut the shrimp in half lengthwise
- 24 * 24 jumbo tiger shrimp or langoustinesjumbo tiger shrimp or langoustines
- 2 * 2 cloves garlic mincedgarlic minced
- Two * Two generous handfuls of shredded basil leavesTwo generous handfuls of shredded basil leaves
- 1/4 * 1/4 cup olive oilolive oil
Cherry Almond Bars
By maredan
Crust 1. Preheat oven to 350 F
- Crust
- * 1/2 cup unsalted butter, room temperature
- * 1/4 cup icing sugar
- * 1 dash dash of almond extract
- * 1/2 teaspoon vanilla extract
- * 1 1/4 cups all purpose flour
- * 2 tablespoons ground almond
- * 1/4 teaspoon salt
- Filling
- * 1 cup cherry jam
- * 1/2 teaspoon cinnamon
- * 2 tablespoons sugar
- * 1 tablespoon milk
- * 1 cup sliced almonds
Citrus Squash Tart
By maredan
Directions 1. Heat the oven to 350°F/175°C
- 1 * 1 9 in. tart shell, baked
- 2 * 2 cups cooked butternut squash
- 1 * 1 cup creme fraiche
- 1/2 * 1/2 cup blood orange juice
- * or 1/2 cup a combination of orange, grapefruit and lemon
- 3/4 * 3/4 cup sugar
- 2 * 2 eggs
- 1 * 1 teaspoon vanilla
- * pinch salt
- * pinch nutmeg
Cinammon Honey Butter
By maredan
Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment
- 1/4 pound unsalted butter, at room temperature
- 3 tablespoons good honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
Green Pea Spaetzle
By maredan
Spaetzle 1. Bring a large pot of salted water to a boil
- Spaetzle
- 2 * 2 cups frozen green peas
- 4 * 4 eggs
- 1/2 * 1/2 cup water or milk
- 4 * 4 green onions, tops and bottoms
- 1/2 * 1/2 teaspoon salt
- 2 * 2 cups flour
- 1/2 * 1/2 cup olive oil
- Smoked Salmon Sauce
- 1/4 * 1/4 cup cream cheese
- 6 * 6 slices smoked salmon, sliced
- 1 * 1 red onion, chopped
- 1 * 1 handful chopped dill
- 2 * 2 tablespoons capers
- 1 * 1 lemon juiced and zested
- 4 * 4 tablespoons butter or olive oil (optional)
Squash Soup
By maredan
Directions 1. Heat the oven to 400ºF/200ºC
- 4 * 4 pounds squash or pumpkin, seeded, cut into 1" chunks and peeled
- 1 * 1 tablespoon olive oil
- 6 * 6 slices smoky bacon, chopped
- 1 * 1 medium onion
- * Water or stock, as needed
- 1 * 1 cup cream or milk
- * salt and pepper
- * pinch nutmeg
- 2 * About 2 Tbsp crème fraiche or sour cream (optional)
- 2 * About 2 Tbsp chopped chives (optional)