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Recipes
Chocolate Crepes
By maredan
Directions Chocolate Crepes 1
- Chocolate Crepes
- 1 * 1 tablespoon butter
- 1-1/2 * 1-1/2 ounces/40 g chocolate
- 1 * 1 cup milk
- 2 * 2 eggs
- 1/4 * 1/4 cup sugar
- 1 * 1 teaspoon vanilla
- 1 * 1 cup flour
- Chocolate Sauce
- 1 * 1 cup whipping cream
- 8 * 8 ounces dark chocolate, finely chopped
Lemon Almond Rice Pudding
By maredan
Directions In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt
- 4 * 4 cups whole milk
- 1/2 * 1/2 cup Arborio rice or medium-grain white rice
- 1/2 * 1/2 cup sugar
- 1 * 1 vanilla bean, seeds removed, pod reserved
- 1/8 * 1/8 teaspoon fine sea salt
- 1/2 * 1/2 cup fresh lemon juice, from about 3 large lemons
- 1/4 * 1/4 cup amaretto liqueur
- 3 * 3 large lemons, zested
- 1/2 * 1/2 cup whipping cream
- 1/4 * 1/4 cup sliced almonds, toasted* see Cook's Note
Summer Fruit Salad
By maredan
1. In a small saucepan, bring the water to a boil over moderate heat
- 1 . 2 cups water
- 2 . 3/4 cup sugar
- 3 . 1 teaspoon pure vanilla extract
- 4 . 1 cantaloupe, cut into 1/2-inch dice
- 5 . 1/2 pound fresh apricots, quartered
- 6 . 1/2 pound sweet cherries, pitted and halved
- 7 . 1/2 pound red seedless grapes
- 8 . 6 fresh figs, quartered
- 9 . 2 apples, cut into 1/2-inch dice
- 10 . 2 pears, cut into 1/2-inch dice
- 11 . 2 peaches, cut into 1/2-inch dice
- 12 . 1 banana, sliced
- 13 . Purple basil leaves, for garnish
Bacon and Egg Salad
By maredan
1. Poach the eggs: bring a shallow pan of water to the boil
- * 2 eggs
- splash * A splash of white wine vinegar
- * About 1/4 pound/250 g trimmed frisée
- slices * 4 slices bacon, cut into small pieces (about 4 ounces/110 g total)
- tablespoons * 3 tablespoons red wine or balsamic vinegar
- tablespoons * 1 to 2 tablespoons olive oil
- * Salt and pepper
Yellow Bell Pepper Soup
By maredan
Directions For the Smoked Paprika Oil 1
- For the Smoked Paprika Oil
- 45 * 45 millilitres (3 tablespoons) olive oil
- 5 * 5 millilitres (1 teaspoon) smoked paprika
- For the Soup
- 4 * 4 large yellow bell peppers, halved and cored
- 15 * 15 millilitres (1 tablespoon) olive oil
- 1 * 1 small onion, chopped
- 1 1/4 * 1 1/4 litres (5 cups) chicken broth
- 3 * 3 potatoes, peeled and cut into cubes
- * Salt and pepper
Chocolate Chip Cookie Martini
By maredan
Directions 1. Pour everything into a blender and blend on high until frothy and smooth
- 4 * 4 scoops chocolate ice cream
- 4 * 4 chocolate chip cookies
- 4 * 4 ounces of your favourite chocolate liqueur
- 4 * 4 ounces dark rum
- 2 * 2 cups chocolate milk
Mustard Roasted Chicken
By maredan
Directions Roast Chicken With the rack in the middle position, preheat the oven to 180°C (350°F)
- Roast Chicken
- 3 tablespoons olive oil
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1 teaspoon crushed mustard seeds
- 1 teaspoon crushed coriander seeds
- 2 cloves garlic, finely chopped
- 1 chicken, about 1.8 kg (4 lb)
- 3 onions, cut into 1-cm (1/2-inch) slices
- Salt and pepper
- Roast Chicken
- 1/4 cup chicken broth
- 1/2 cup 35% cream
- 2 tablespoons Dijon mustard
Spinach Polpetti with Tomato Sauce
By maredan
Directions Tomato Sauce 1
- Tomato Sauce
- 1 * 1 small onion, chopped
- 2 * 2 cloves garlic, chopped
- 1/4 * 1/4 cup olive oil
- 1 * 1 can crushed plum tomatoes
- * Salt and pepper
- Polpetti
- 1/2 * 1/2 pound fresh spinach
- 1 * 1 clove garlic, halved
- 2 * 2 tablespoons olive oil
- 1 * 1 pound ricotta
- 1/2 * 1/2 cup grated Parmigiano-Reggiano
- 2 * 2 eggs
- 3/4 * 3/4 cup flour
- * Parmigiano-Reggiano shavings
- * Fresh basil leaves to taste
Chocolate Creme Pots
By maredan
Directions 1. Heat the oven to 325ºF/160°C
- 1 * 1 cup heavy cream
- 1 * 1 cup milk
- 1 * 1 teaspoon vanilla
- 4 * 4 ounces bittersweet chocolate
- 6 * 6 egg yolks
- 1/4 * 1/4 cup sugar (optional)
Grilled Pound Cake with Mexican Chocolate Sauce
By maredan
Directions MAKE THE WHIPPED CREAM: In a medium bowl, using an electric mixer, softly whip the heavy cream
- Whipped Cream
- 1 cup heavy cream
- 3 tablespoons confectioners' sugar
- 1 tablespoon dark rum
- 1/2 teaspoon pure vanilla extract
- Mexican Chocolate Sauce
- 3/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure ancho chile powder
- 1 cup semisweet chocolate chips
- 1/2 teaspoon pure vanilla extract
- Fruit Salad
- 1 large mango, peeled and cut into 1/3-inch wedges
- 1 medium papaya—halved, seeded, peeled and cut into 1/3-inch wedges
- 1 tablespoon coarsely chopped fresh basil
- 1 teaspoon pure vanilla extract
- Pound Cake
- 2 tablespoons unsalted butter, softened
- Six 1 1/4-inch slices of homemade or fresh bakery pound cake (about 10 ounces)
- 3 tablespoons toasted sliced almonds, for garnish