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Recipes
Lime & Blueberry Crumbles
By maredan
For the crumble, put the biscuits into a food bag and bash to pea-size crumbs using a rolling pin
- FOR THE CRUMBLE
- 6 shortbread fingers
- 50 g golden caster sugar
- 25 g butter
- FOR THE BERRIES
- 225 g pack blueberries
- 3 tbsp golden caster sugar
- FOR THE CREAM
- 300 ml double cream
- 100 ml condensed milk (from a squeezy bottle is easiest)
- 3 limes , zested and juiced (about 100ml juice)
French Lentils with Walnuts
By maredan
Directions Put the lentils in a saucepan with the bay leaf and thyme
- cup du Puy lentils
- 1 bay leaf
- 1 sprig thyme
- 2 tablespoons olive oil
- 1 large red onion, diced
- 2 cloves garlic minced
- Splash balsamic vinegar (optional)
- Walnut oil, to taste
- Salt and pepper
- 2 ounces walnuts, toasted
- 4 ounces goat cheese, broken into pinches
Pistachio Meringues with Lemon Curd & Berries
By maredan
1. MAKE THE MERINGUES: Preheat the oven to 250°
- MERINGUES
- 1 . 5 egg whites, at room temperature
- 2 . 1/8 teaspoon cream of tartar
- 3 . 1 cup plus 2 tablespoons sugar
- 4 . 1 teaspoon pure vanilla extract
- 5 . 1/2 cup unsalted pistachios, finely chopped
- LEMON CREAM AND BERRIES
- 1 . 6 egg yolks
- 2 . 1 cup sugar
- 3 . Juice and finely grated zest of 4 lemons (about 3/4 cup)
- 4 . 1 tablespoon plus 1 teaspoon finely grated fresh ginger
- 5 . 1 stick (4 ounces) cold unsalted butter, cut into pieces
- 6 . 1 cup heavy cream
- 7 . 1 pound strawberries, hulled and sliced (3 1/2 cups)
Artichoke Asiago Squares
By maredan
1. Preheat oven to 350 F. Grease and line an 8-inch square pan with parchment paper so that the paper hangs over th...
- 2 * 2 cups jarred marinated artichokes, drained
- 1 * 1 cup frozen chopped spinach, thawed and squeezed
- 1/2 * 1/2 cup chopped onion
- 1 * 1 clove garlic, minced
- 2 * 2 tablespoons lemon juice
- 1 * 1 tablespoon chopped fresh oregano (optional)
- 4 * 4 large eggs
- 1/4 * 1/4 cup dry breadcrumbs
- 1/2 * 1/2 pound grated Asiago cheese
Floating Islands with Strawberries and Mint
By maredan
Instructions FOR SAUCE: Cut 1 pound strawberries in half (quarter if large)
- SAUCE
- 1 1/2 * 1 1/2 pounds strawberries (preferably small), trimmed
- 5 * 5 tablespoons sugar
- 5 * 5 fresh mint leaves, thinly sliced
- ISLANDS
- 2 * 2 cups whole milk
- 4 * 4 large egg whites, at room temperature
- * Salt
- 1/4 * 1/4 cup sugar
Cherry Tomato Crisp
By maredan
Directions 1. Preheat oven to 350 degrees
- 2 * 2 pounds of cherry tomatoes, whole
- 1 * 1 red onion, chopped
- 6 * 6 cloves of garlic, sliced
- 3 * 3 tablespoons of olive oil
- 1/2 * 1/2 loaf loaf of whole wheat bread
- 1/4 * 1/4 cup of olive oil
- 1/2 * 1/2 cup of Parmigiano Reggiano cheese, grated
- * Salt and pepper
Two Tone Beet and Celery Soup
By maredan
Directions Beet Potage Put the oven rack in the middle of the oven
- Beet Potage
- 4 medium beets, cut in halves
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) cider vinegar
- 2 cups (500 ml) chicken broth
- Celery Potage
- 2 1/2 cups (625 ml) chopped celery
- 1 tablespoon (15 ml) olive oil
- 1 cup (250 ml) white wine
- 2 cups (500 ml) chicken broth
- 2 cups (500 ml) potatoes cut in cubes
- 1/2 teaspoon (2.5 ml) Provence herbs
- 1/4 cup (60 ml) 35% cream
Cheesy Potato Pie
By maredan
Directions 1. Preheat your oven to 350°
- 7-8 * 7-8 Yukon Gold potatoes, scrubbed
- 2 * 2 cups 35% whipping cream
- 1 * 1 teaspoon ground nutmeg
- * Sprinkled sea salt and freshly ground black pepper, to taste
- 12 * 12 ounces grated gruyere cheese, or medium cheddar
Cocotte Eggs
By maredan
1. Heat the oven to 375FºF/190ºC
- 2 * 2 teaspoons crumbled blue cheese or smoked fish, or a few truffle shavings or leaves of tarragon
- 2 * 2 eggs
- 2 * 2 teaspoons crème fraîche
- * salt and pepper
- 2 * 2 pinches chipped chives
Tortellini with Pesto and Broccoli
By maredan
Bring a large pan of water to the boil
- 140 * 140g Tenderstem broccoli , cut into short lengths
- 250 * 250g fresh tortellini (ham and cheese works well)
- 3 * 3 tbsp pesto (fresh if you can get it)
- 2 * 2 tbsp toasted pine nuts
- 1 * 1 tbsp balsamic vinegar
- 8 * 8 cherry tomatoes , halved