Maredan's profile page
Recipes
Maple Mousse
By maredan
Directions 1. Beat the yolks together with the brown sugar in a glass or metal bowl
- 4 * 4 eggs, separated
- 1/4 * 1/4 cup brown sugar
- 1 1/4 * 1 1/4 cups maple syrup
- 1 * 1 tablespoon powdered gelatine, dissolved in 2 tablespoons warm water
- 1 1/2 * 1 1/2 cups heavy cream
Mini Espresso Cakes with Peanut Butter Frosting
By maredan
Directions For coffee cakes: Preheat oven to 350 degrees F
- Coffee Cakes
- 2 1/2 cup(s) all-purpose flour, plus extra for pans
- 1/2 teaspoon(s) (heaping) baking powder
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1 cup(s) sour cream
- 1/4 cup(s) instant espresso powder
- 2 stick(s) butter, softened, plus extra for pans
- 1 1/2 cup(s) sugar
- 2 eggs
- 2 egg yolks
- 1 teaspoon(s) vanilla extract
- 4 (3/8-pound) mini loaf pans
- Frosting
- 1 stick(s) butter, softened
- 1/2 cup(s) creamy peanut butter
- 1 cup(s) confectioners' sugar
Truffled Mac and Cheese
By maredan
Preheat the oven to 375 degrees F
- 2 tablespoons unsalted butter
- Good olive oil
- 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
- 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
- 3 tablespoons cream sherry
- Kosher salt
- 1 pound pasta, such as cavatappi
- 3 ounces white truffle butter (recommended: D'Artagnan)
- 1/2 cup all-purpose flour
- 1 quart whole milk, scalded
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 garlic cloves, chopped
- 3 tablespoons freshly chopped parsley leaves
- 1 1/2 cups fresh white bread crumbs
Corn Blueberry Salad
By maredan
Directions Remove corn kernels from ears
- 4 ears fresh corn (about 3 cups)
- 2 tablespoons extra virgin olive oil
- 2/3 cup chopped green onion
- 1 red bell pepper, finely diced
- 1-1/2 cup fresh blueberries
- 2 tablespoons lime juice
- 1 tablespoon chopped fresh coriander
- 1 jalapeno pepper, seeded and finely chopped (optional)
- 1 tablespoon finely chopped candied ginger
- salt and pepper
Pomelo-Mint Mojito
By maredan
1. In a cocktail shaker, muddle the pomelo with the mint and orange juice concentrate
- 1 . 4 peeled sections of pomelo or grapefruit, chopped
- 2 . 6 mint leaves
- 3 . 2 tablespoons orange juice concentrate or orange sorbet
- 4 . 1 1/2 ounces white rum
- 5 . Ice
- 6 . Club soda
- 7 . 1 lime wedge
Mango Passion Fruit Roulade
By maredan
1. Preheat the oven to 150C/ gas 2/fan 130C
- 3 * 3 large egg whites
- 175 * 175g caster sugar
- 1 * 1 level tsp cornflour
- 1 * 1 tsp malt vinegar
- 1 * 1 tsp vanilla extract
- * icing sugar , to dust
- 200 * 200g fat-free Greek yogurt
- 1 * 1 large ripe mango , peeled, stoned and diced
- 4 * 4 passion fruits , pulp only
- * icing sugar (optional) and a few physalis, to decorate
- * raspberry sauce , to serve (see 'Try' below)
Cranberry Cornmeal Cake
By maredan
Put an oven rack in the center of the oven
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
- 1 cup all-purpose flour, plus extra for dusting the pan
- 1/2 cup yellow fine cornmeal
- 1 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 1/4 cup orange zest (from 2 large oranges)
- 3/4 cup dried cranberries, chopped into 1/4-inch pieces
- 1 1/4 cups sugar
- 1/2 teaspoon pure vanilla extract
- 4 large egg yolks
- 2 large eggs
Vegetable Chips
By maredan
Directions Peel and slice the vegetables into very thin slices, preferably on a mandoline
- 2 carrots
- 4 small beets
- 2 parsnips
- 4 cups grape-seed oil, for frying
- 1 pinch Salt and pepper
Olive Oil and Red Grape Cake
By maredan
Directions 1. Heat oven to 350°F/180°C
- 3/4 * 3/4 cup extra virgin olive oil , more for brushing
- * Zest and juice of 1 lemon
- * Zest of 1 orange
- 1 * 1 cup cake flour
- 5 * 5 eggs, separated
- 3/4 * 3/4 cup sugar, more for sprinkling
- 1/2 * 1/2 teaspoon salt
- 9 * 9 ounces seedless red grapes, more to taste (optional)
Chocolate and Almond Cakes
By maredan
Instructions For the cake: Heat oven to 350º with rack in middle
- For the cake:
- * Unsalted butter, for greasing parchment paper
- 1/2 * 1/2 cup plus 1 tablespoon unbleached all-purpose
- * flour plus more for dusting
- 3/4 * 3/4 cup raw almonds
- 2 * 2 large eggs
- 1/3 * 1/3 cup plus 1 1/2 teaspoons sugar
- For the ganache:
- 1 * 1 (9.7-ounce) bar semisweet chocolate (62 percent), cut into small chunks
- 11/4 * 11/4 cups heavy cream
- 1 * 1 tablespoon minced fresh ginger root
- 1 * 1 vanilla bean, split lengthwise, seeds scraped, bean and seeds reserved
- For the sugar rose petals (optional):
- 1 * 1 large egg white
- 12 * 12 small organic rose petals
- 1/4 * 1/4 cup granulated sugar
- * Special equipment: 4 (3-inch) square cake rings molds; parchment paper