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Recipes
Bruschetta with Fontina and Greens
By maredan
Directions For the toasts: Put an oven rack in the center of the oven
- Topping:
- 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
- Extra-virgin olive oil, for drizzling
- 1 garlic clove, halved
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 12 ounces (12 cups) baby spinach
- Kosher salt
- 2 cups (4 ounces) shredded fontina cheese
Rum Punch
By maredan
Directions 1. In a small saucepan, bring the pineapple juice and sugar to a boil
- 1 1/2 * 1 1/2 cups pineapple juice
- 1 * 1 cup golden brown sugar
- 1 * 1 cup dark rum
- 1 * 1 cup orange juice
- 1/2 * 1/2 cup lime juice
- 1 * 1 teaspoon Angostura bitters
- 1 * 1 nutmeg (optional)
- 6 * 6 lime wedges
Coleslaw
By maredan
Directions 1. In a bowl, combine the cabbage, pickle, onion and parsley
- 5 * 5 cups finely shredded cabbage or 1 package (284 g/10 oz) pre-shredded cabbage
- 1 * 1 large dill pickle, chopped
- 3 * 3 green onions, chopped
- 2 * 2 tablespoons chopped flat-leaf parsley
- 1/3 * 1/3 cup rice vinegar
- 2 * 2 tablespoons vegetable oil
- 2 * 2 tablespoons sugar
- 1 * 1 tablespoon whole-grain mustard
- 1 * 1 tablespoon Dijon mustard
- 3 * 3 cloves garlic, finely chopped
- 1 * 1 teaspoon coriander seeds, crushed
- 1 * 1 pinch Salt and pepper
Roasted Beet Root with Sauteed Greens
By maredan
Directions Heat the oven to 425°F/220°C
- 3 large beets, or 6 to 8 small ones, scrubbed clean
- Olive oil
- Butter
- Salt and pepper
Buckwheat Crepes with Thyme Cream Tomatoes
By maredan
Directions Buckwheat Crêpes with Thyme Cream Tomatoes Sift the flours together with the salt
- Buckwheat Crêpes with Thyme Cream Tomatoes
- 1 cup buckwheat flour
- 1 cup whole wheat or all purpose flour
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- 2 cups milk, preferably buttermilk
- 2 tablespoons grape-seed oil, or other cooking oil
- 2 tablespoons clarified butter, melted, for frying
- Thyme Cream Tomatoes
- 2 tablespoons butter
- 4 medium tomatoes, halved horizontally
- generous handful of chopped fresh thyme
- Salt and pepper
- 1/2 cup cream
Devilled Eggs
By maredan
1. Place eggs in tepid water and bring up to a simmer
- 8 * 8 large eggs
- 1/2 * 1/2 cup mayonnaise
- 1 1/2 * 1 1/2 teaspoons ground dry mustard
- 1 * 1 tablespoon finely chopped fresh chives
- 2 * 2 teaspoons capers, drained and chopped
- * salt and pepper
- * capers and chives, for garnish
Blueberry Sticky Buns
By maredan
Directions Dough 1. Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit ...
- Dough
- 2 * 2 teaspoons dry active yeast
- 4 * 4 tablespoons warm water
- 1/2 * 1/2 cup milk, room temperature
- 1 * 1 egg room temperature
- 2 * 2 tablespoons sugar
- 2 1/2 * 2 1/2 cups all purpose flour
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon ground nutmeg
- 1/2 * 1/2 cup unsalted butter, room temperature
- 1/2 * 1/2 cup cream cheese, room temperature
- Filling
- 1/2 * 1/2 cup unsalted butter, room temperature
- 1 * 1 cup brown sugar
- 3 * 3 tablespoons maple syrup
- 1 * 1 tablespoon cinnamon
- 2 * 2 cups fresh or frozen blueberries
Pink Lemonade
By maredan
Place all the ingredients in a large saucepan and pour over 350ml cold water
- 300 g caster sugar
- 11/2 lemons , sliced
- 1 orange , sliced
- 3 x 170g punnets raspberries
- ice and fresh mint , to serve (optional)
Orange Cupcakes with Macadamia Nut Crackle
By maredan
1. Preheat the oven to 350°
- 1 . 6 tablespoons unsalted butter
- 2 . 1 cup cake flour
- 3 . 2/3 cup sifted cornstarch
- 4 . 3/4 cup plus 2 tablespoons sugar
- 5 . 6 large eggs, at room temperature, beaten
- 6 . 2 teaspoons pure vanilla extract
- 7 . 1 tablespoon finely grated orange zest
- 8 . Pinch of salt
- 9 . Orange Cream Cheese Icing
- 10 . Macadamia Nut Crackle
Pea Green Soup
By maredan
1. Bring 1-1/2 cups/375 ml water to a boil in a saucepan with a pinch of salt
- 4 * 4 cups (1 pound/500g) frozen peas
- 1/2 * 1/2 cup (125mL) heavy cream
- * Salt and pepper
- * Grated Parmesan, for serving (optional)
- * Chopped fresh mint leaves