Maredan's profile page
Recipes
Lemon Meringue Drops
By maredan
Directions 1. Preheat oven to 200 degrees F
- 6 * 6 large egg whites
- 1/2 * 1/2 teaspoon(s) cream of tartar
- 1/4 * 1/4 teaspoon(s) salt
- 1 * 1 cup(s) sugar
- 4 * 4 teaspoon(s) freshly grated lemon peel
Bourbon Pecan Chews
By maredan
Directions 1. Whisk together flour, allspice, and salt in a small bowl; set aside
- 2 * 2 cup(s) all-purpose flour
- 1/2 * 1/2 teaspoon(s) ground allspice
- 1 * 1 teaspoon(s) salt
- 1 * 1 cup(s) unsulfured molasses
- 1/2 * 1/2 cup(s) (1 stick) unsalted butter, softened
- 1/4 * 1/4 cup(s) bourbon
- 1 * 1 cup(s) packed light-brown sugar
- 4 * 4 cup(s) coarsely chopped pecans, toasted
Tomato Salad
By maredan
Directions In a bowl, mix the vinegar, the oil and the tomato paste
- 2 tablespoons (30 ml) of balsamic vinegar
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) tomato paste
- 4 tomatoes, cut in 8 quarters
- 3 radishes, finely sliced
- 2 tablespoons (30 ml) of fresh oregano leaves
- 1 tablespoon (15 ml) of fresh finely cut basil
- Salt and pepper
Eggs Benedict with Peameal Bacon, Tomato Cream Sauce, & Scallion Waffles
By maredan
This lighter take on the classic eggs benedict recipe get a pop of flavor from the tomato cream sauce and scallion ...
- SCALLION WAFFLES:
- 2 cups all-purpose flour
- 2 tablespoons yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 cups buttermilk
- 2 eggs
- 1 cup finely chopped scallion
- oil, for greasing waffle iron
- TOMATO CREAM:
- 1 pint ripe cherry or grape tomatoes
- 1/2 cup canola or grapeseed oil
- salt and pepper to taste
- POACHED EGGS WITH PEAMEAL BACON:
- 8 slices peameal bacon, cooked
- 1 tablespoon white vinegar
- 8 large eggs
Cheesy Fritatta
By maredan
1. Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4
- 2 * 2 spring onions , ends trimmed off
- 4 * 4 tablespoons of frozen peas , defrosted
- 1 * 1 courgette , halved with the ends cut off
- 2 * 2 slices of ham
- 100 * 100g feta cheese
- 4 * 4 eggs
Chocolate Ganache Cupcakes
By maredan
Directions Line muffin pans with 12 paper liners
- For the ganache:
- 1/4 pound unsalted butter, at room temperature
- 1 cup sugar
- 4 extra-large eggs, at room temperature
- 11 fluid ounces chocolate syrup (recommended: Hershey's)
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- nocoupons
- 1/2 cup heavy cream
- 8 ounces good semisweet chocolate chips
- 1 teaspoon instant coffee granules
- Candied violets, for decoration, optional
Macaroons
By maredan
Directions 1. Position racks in upper and lower thirds of oven; preheat to 325 degrees F
- 1 * 1 can(s) (14 ounce) nonfat sweetened condensed milk
- 1 * 1 teaspoon(s) almond extract
- 2 * 2 cup(s) sliced almonds
- 2 * 2 cup(s) coconut flakes, preferably unsweetened
- 1/2 * 1/2 cup(s) dried cranberries
- 1/2 * 1/2 cup(s) chopped shelled pistachios
- 2 * 2 large egg whites
- 1/4 * 1/4 teaspoon(s) salt
- 3/4 * 3/4 cup(s) bittersweet or semisweet chocolate chips
- 1/4 * 1/4 cup(s) dried cranberries
- 1/4 * 1/4 cup(s) chopped shelled pistachios
Chocolate Macarons
By maredan
Directions 1. Preheat the oven to 400° and position racks in the upper and lower thirds
- 1 1/4 * 1 1/4 cup(s) confectioners' sugar
- 1 1/3 * 1 1/3 cup(s) almond flour (see Tips & Techniques)
- 2 1/2 * 2 1/2 tablespoon(s) unsweetened Dutch-process cocoa powder
- 5 * 5 large egg whites, at room temperature
- 2/3 * 2/3 cup(s) granulated sugar
- 2 * 2 tablespoon(s) water
- 1/4 * 1/4 cup(s) heavy cream
- 1 * 1 teaspoon(s) light corn syrup
- 1 1/2 * 1 1/2 ounce(s) bittersweet chocolate, coarsely chopped
Canteloupe with Proscuitto and Port
By maredan
Directions Slice off a small piece of each bottom, as to stop the cantaloupe from rolling
- 3 cantaloupe, halved
- 1 1/2 cups 1-1/2 cups chopped prosciutto
- 1 1/2 cups 1-1/2 cups white port
Watermelon and Arugula Salad with Walnuts
By maredan
Directions In a large bowl, toss the watermelon with the red onion
- 3 pounds watermelon, cut into 1-inch cubes
- 1 small red onion, thinly sliced
- 1 1/2 cups arugula
- 1/3 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons raspberry vinegar
- Salt and freshly ground pepper
- 1/2 cup shredded ricotta salata
- 1 cup coarsely chopped walnuts
- 2 tablespoons extra-virgin olive oil