Maredan's profile page
Recipes
Honey Plum Gratin
By maredan
Directions Preheat the broiler
- 2 tablespoons unsalted butter
- 6 tablespoons clover honey
- 5 large plums (1 1/2 pounds), quartered and pitted
- 3 large egg yolks
- 1/3 cup Moscato d’Asti or other dessert wine
Flambeed Pineapple Creme Brulee
By maredan
Directions Crème Brulée 1
- Crème Brulée
- 6 * 6 egg yolks
- 2 * 2 cups cream
- 1/2 * 1/2 cup sugar
- 1/2 * 1/2 vanilla bean
- Pineapple
- 1 * 1 pineapple
- 2 * 2 ounces amber rum
- * A good nub butter
- 2 * 2 spoonfuls brown sugar
- 1 * 1 tablespoon canola oil
Rapberry Bakewell Cake
By maredan
Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin
- 140 g ground almonds
- 140 g butter , softened
- 140 g golden caster sugar
- 140 g self-raising flour
- 2 eggs
- 1 tsp vanilla extract
- 250 g raspberries
- 2 tbsp flaked almonds
- icing sugar , to serve
Fried Red Tomatoes
By maredan
Directions Garnish 1
- Fried Red Tomtatoes
- 1/2 * 1/2 cup white flourwhite flour
- 3 * 3 eggs, beaten3 eggs, beaten
- 2/3 * 2/3 cup Panko bread crumbsPanko bread crumbs
- 3 * 3 firm ripe tomatoes3 firm ripe tomatoes
- 1/4 * 1/4 cup olive oilolive oil
- * Dollop of butterDollop of butter
- 1/2 * 1/2 teaspoon saltsalt
- 1/4 * 1/4 teaspoon pepperpepper
- Garnish
- * A dollop of sour creamA dollop of sour cream
- 3 * 3 slices prosciutto, fried till crisp3 slices prosciutto, fried till crisp
- * A few sprigs of chives, finely choppedA few sprigs of chives, finely chopped
Cappuccino Nanaimo Bars
By maredan
Directions To Assemble 1
- Base
- 1/2 * 1/2 cup unsalted butterunsalted butter
- 1/4 * 1/4 cup sugarsugar
- 5 * 5 tablespoons cocoa powdercocoa powder
- 1 * 1 eggegg
- 1 * 1 teaspoon vanilla extractvanilla extract
- 1 1/2 * 1 1/2 cups chocolate cookie crumbschocolate cookie crumbs
- 1 * 1 cup unsweetened grated coconutunsweetened grated coconut
- 1/2 * 1/2 cup walnuts, toasted and choppedwalnuts, toasted and chopped
- Filling
- 1/3 * 1/3 cup unsalted butter, room temperatureunsalted butter, room temperature
- 1 1/2 * 1 1/2 tablespoons custard powdercustard powder
- 1/4 * 1/4 cup milkmilk
- 2 * 2 teaspoons instant coffee powderinstant coffee powder
- 2 * 2 teaspoons vanillavanilla
- 3 * 3 cups icing sugar, siftedicing sugar, sifted
- Topping
- 8 * 8 ounces semisweet chocolate, choppedsemisweet chocolate, chopped
- 2 * 2 tablespoons unsalted butterunsalted butter
Sugarplum Biscotti
By maredan
Preparation 1. Position rack in center of oven; preheat to 350°F
- * 1/2 cup dried tart cherries
- * 1/2 cup golden raisins
- * 2 tablespoons dark rum
- * 1 1/2 cups old-fashioned rolled oats
- * 1 1/4 cups white whole-wheat flour (see Note)
- * 1/2 teaspoon baking powder
- * 1/2 teaspoon baking soda
- * 1/2 teaspoon kosher salt
- * 1/4 teaspoon ground cardamom
- * 2 large eggs
- * 3/4 cup granulated sugar
- * 2 tablespoons unsalted butter, at room temperature
- * 1 tablespoon freshly grated orange zest
- * 1 tablespoon vanilla extract
- * 1 teaspoon almond extract
- * 1/2 cup chopped toasted pecans (see Tip)
- * 3 ounces bittersweet chocolate, chopped into small, uneven chunks
Roasted Potato and Leek Soup
By maredan
Directions Preheat the oven to 400 degrees F
- 2 * 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
- 4 * 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
- 1/4 * 1/4 cup good olive oil
- * Kosher salt and freshly ground black pepper
- 3 * 3 cups baby arugula, lightly packed
- 1/2 * 1/2 cup dry white wine, plus extra for serving
- 6 to 7 * 6 to 7 cups chicken stock, preferably homemade
- 3/4 * 3/4 cup heavy cream
- 8 * 8 ounces creme fraiche
- 1/4 * 1/4 cup freshly grated Parmesan, plus extra for garnish
- * Crispy Shallots, recipe follows, optional
Pain D'Epices
By maredan
Directions 1. Prehat oven to 375 °F
- 3 * 3 cups all purpose flour
- 1 * 1 cup sugar
- 1 * 1 teaspoon baking powder
- 1/2 * 1/2 teaspoon salt
- 1 * 1 tablespoon ground ginger
- 1 1/2 * 1 1/2 teaspoons ground cinnamon
- 1 * 1 teaspoon ground coriander
- 1 * 1 teaspoon aniseed
- 1/4 * 1/4 teaspoon ground nutmeg
- 1/4 * 1/4 teaspoon ground cloves
- 2 * 2 large eggs
- 1/4 * 1/4 cup honey
- 1 * 1 cup warm water
- 4 * 4 tablespoons dark rum
Cabbage and Beet Soup
By maredan
Directions 1. In a saucepan over medium heat, brown the onion in the oil
- 1 * 1 onion, chopped
- 2 * 2 tablespoons olive oil
- 1 * 1 tablespoon brown sugar
- 2 * 2 tablespoons white wine vinegar
- 2 * 2 medium potatoes, peeled and diced
- 2 * 2 medium beets, peeled and julienned
- 2 * 2 cups finely sliced green cabbage
- 6 * 6 cups chicken broth
- 1/4 * 1/4 cup flat-leaf parsley, chopped
- * Salt and pepper
French Style Scrambled Eggs
By maredan
1. Separate the eggs. Break up the whites a little with a fork
- 2 * 2 of the freshest eggs you can find
- 1 * 1 tablespoon cold, unsalted butter
- * salt and pepper to season