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Recipes
San Sebastian Crab Tarts
By maredan
Directions Preheat oven to 375 °F Brush a 12-cup mini-muffin tin with olive oil and brush wonton wrappers lightly...
- 24 wonton wrappers
- 1 tablespoon extra virgin olive oil
- 1/3 cup finely minced onion
- 2 tablespoons finely minced red pepper
- 2 cloves garlic, minced
- 1 cup minced button mushrooms
- 1/2 cup plain tomato sauce
- 3 tablespoons semi-sweet sherry
- 1/4 cup whipping cream
- 1 cup loose crab meat
- coarse salt and ground black pepper
- parsley and grated Parmesan cheese for garnish
Buckwheat Crepes
By maredan
Directions Crepes Preheat the oven to 100°C (200°F) for keeping the crepes and fillings warm
- Crepes
- 6 cups milk
- 3 eggs
- 3 cups buckwheat flour
- 2 teaspoons baking soda
- Salt
- Fillings
- 2 onions, chopped
- 1 pound brown mushrooms, sliced
- 8 slices bacon, coarsely chopped
- 1/4 cup olive oil
- 1 tablespoon finely chopped fresh chives
- 1-1/2 pounds sausage meat (Toulouse, Italian, breakfast, etc.)
- 2 cups grated sharp cheddar
- 1-1/2 cups pink applesauce
- molasses
Brown Butter Blondies
By maredan
1. Preheat your oven to 350°F
- 1 * 1 stick butter
- 1 * 1 cup brown sugar
- 2 * 2 eggs
- 2 * 2 tablespoons vanilla
- 1 * 1 cup flour
- 1/4 * 1/4 teaspoon baking powder
- 1/4 * 1/4 teaspoon salt
- 1 * 1 cup pine nuts
- 1 * 1 cup caramel chips
Eggs En Cocotte
By maredan
Directions Preheat the oven to 400 degrees F
- Ingredients
- 6 * 6 ounces hot maple flavored pork sausage (Southern style), crumbled
- 3 * 3 cups water
- 1 * 1 cup half-and-half
- * Kosher salt
- 1 * 1 cup stone-ground grits or course polenta
- * Freshly cracked black pepper
- 4 * 4 ounces grated Gruyere
- 4 * 4 farm fresh eggs
Luscious Lemon Baked Cheesecake
By maredan
Heat oven to 180C/fan 160C/gas 4
- 225 g digestive biscuits
- 100 g butter , melted
- 250 g tub mascarpone
- 600 g soft cheese
- 2 eggs , plus 2 yolks
- zest 3 lemons , juice of 1
- 4 tbsp plain flour
- 175 g caster sugar
- FOR THE TOPPING
- 1/2 a 284ml pot soured cream
- 3 tbsp lemon curd
- handful raspberries , to serve (optional)
Crostata with Dried Apricots and Taleggio
By maredan
Directions For the crust: Add the flour, salt, and sugar to a food processor and pulse to combine
- Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon sugar
- 3 tablespoons cold, unsalted butter, cut into small pieces
- 1/2 cup cold mascarpone cheese
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons ice water
- Filling:
- 2 cups (12 ounces) dried apricots
- 1/3 cup chopped walnuts
- 2 teaspoons lemon zest
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1/4 cup honey
- 7 ounces Taleggio cheese, rind removed, cut into 1/2-inch cubes
- 1 egg, beaten
Fruit Antipasti
By maredan
Directions Honeydew Blueberry with Lime 1
- Honeydew Blueberry with Lime
- 1 * 1 tablespoon honey
- 1 * 1 teaspoon finely grated lime zest
- 1 * 1 tablespoon lime juice
- 1 * 1 honeydew melon, peeled and seeded
- 1 * 1 cup fresh blueberries
- Grapefruit Watermelon with Rooibos Tea
- 2 * 2 red grapefruit
- 1 * 1 Rooibos tea bag
- 2 * 2 tablespoons honey
- 2 * 2 cups diced seedless watermelon, cut into 1-inch pieces
- Peach Blackberry with Cinnamon Maple
- 1/4 * 1/4 cup pure maple syrup
- 1/2 * 1/2 teaspoon ground cinnamon
- 3 * 3 cups peeled and sliced peaches
- 1 * 1 cup fresh blackberries
Classic Mashed Potatoes
By maredan
Directions 1. In a large saucepan, boil the potatoes and garlic in salted water until tender, about 15 minutes
- 6 * 6 cups yukon gold poatoes, peeled and cubed (about 8 medium potatoes)
- 4 * 4 cloves garlic
- 1/2 * 1/2 cup milk, approximately
- * salt and pepper
Cream of Lentil Soup
By maredan
Directions Soak the lentils in cold water 2 hours
- 1 cup du Puy lentils
- 1 carrot, chopped
- 1 onion, sliced
- 1 bay leaf
- 1 thyme sprig
- 4 cups chicken stock, or water
- 1 pinch Salt and pepper
- Lemon juice, for squirting if you like
- 3 tablespoons olive oil
- 1 small chorizo sausage, thinly sliced
Tomato Toasts
By maredan
Directions Preheat the grill, setting the burners to medium
- 1 baguette, cut diagonally into 2-cm (3/4-inch) slices
- 1/4 cup olive oil
- 3 to 4 cloves garlic, peeled and cut in half
- 4 tomatoes, cut into 6 or 8 wedges, depending on size
- Fleur de sel