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Recipes
Autum Vegetable Salad
By maredan
Directions 1. Preheat oven to 350°F
- 1 * 1 pound whole beets (about 4 medium)
- 1 1/2 * 1 1/2 pounds Yukon Gold potatoes
- 1 * 1 pound celery root (1 medium)
- 6 * 6 tablespoons olive oil
- * salt and pepper
- 1 * 1 tablespoon white vinegar
- 1 * 1 tablespoon prepared horseradish
- 1 * 1 teaspoon Dijon mustard
- 2 * 2 tablespoons chopped fresh dill
- 1/4 * 1/4 cup mayonnaise
- 1/3 * 1/3 cup sour cream
Vanilla Strawberry Cream Cakes
By maredan
Directions Cake: Heat oven to 350°F
- Cake
- 3 cup(s) cake flour (not self-rising)
- 1 tablespoon(s) baking powder
- 1/4 teaspoon(s) salt
- 1 1/2 cup(s) milk
- 5 large egg whites
- 2 teaspoon(s) vanilla extract
- 10 tablespoon(s) (1 1/4 sticks) unsalted butter, softened
- 1 1/2 cup(s) granulated sugar
- Filling
- 1 1/2 cup(s) sliced strawberries, plus 6 whole strawberries for garnish
- 1/2 cup(s) low-sugar strawberry preserves
- Frosting
- 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
- 6 ounce(s) cream cheese, softened
- 1 teaspoon(s) vanilla extract
- 3 cup(s) confectioners' sugar
Salade Nicoise
By maredan
1. For the dressing: whisk together the garlic, vinegar, and mustard
- 1/2 * 1/2 clove garlic clove, minced
- 1 * 1 teaspoon tarragon vinegar
- 1/2 * 1/2 teaspoon Dijon mustard
- 1/4 * 1/4 cup mild olive oil, or half olive oil and half peanut oil
- * Lemon juice, to taste if needed
- * Salt and pepper
- 10 * About 10 leaves from a head of bib lettuce
- 6 * About 6 fresh basil leaves, shredded
- 6 * 6 cherry tomatoes, halved
- 6 * 6 baby red potatoes, boiled until tender, and sliced
- 4 * 4 ounces green beans, blanched in salted water, refreshed, and drained
- 3 * 3 baby artichoke hearts, cooked and quartered
- 1 * 1 very small purple onion, sliced very finely and separated into rings
- 1 * 1 handful A handful of Niçoise olives
- 2 * 2 hard-boiled eggs, quartered
- 3 * 3 or 4 anchovies
- * Fleur de sel and freshly ground pepper
Creme Brulee Cheesecakes
By maredan
Directions Cheesecakes 1
- Cheesecakes
- 1 * 1 tub (500 g) good quality mascarpone cheese
- 1/2 * 1/2 cup (125 mL) sugar
- 1/2 * 1/2 cup (125 mL) whipping cream
- 1 * 1 tablespoon (15 mL) vanilla bean paste OR scraped seeds from 1 vanilla bean
- 3 * 3 large eggs
- Phyllo Wafers
- 3 * 3 sheets phyllo pastry
- 1/4 * 1/4 cup (50 mL) unsalted butter, melted
- 2 * 2 tablespoons (25 mL) sugar
- * Plus extra sugar for “brulée”
Rhubarb Apple Crumble
By maredan
1. Preheat oven to 180°C
- 4 small granny smith apples, peeled, cored, cut into wedges
- 1 bunch rhubarb, ends trimmed, coarsely chopped
- 1/4 cup (55g) caster sugar
- 150 g anzac cookies, crushed
- 1 cup (90g) rolled oats
- 1/2 cup (35g) shredded coconut
- 1/4 cup (55g) brown sugar
- 1/4 cup (40g) plain flour
- 50 g butter, softened
- Vanilla ice-cream, to serve
Beer Battered Cod
By maredan
Directions Beer-Battered Cod 1
- Beer-Battered Cod
- 4 * 4x4 ounce cod filets (or cod filets to equal 1 1/2 lb total)
- 1 * 1 teaspoon dry yeast
- 3 * 3 tablespoons warm (body-temperature) water
- 1 * 1 bottle beer
- 1 1/4 * 1 1/4 cups flour, sifted
- 1/4 * 1/4 cup flour
- * salt and pepper
- 1 * 1 litre vegetable oil, for frying (may be more depending on size of pot) from chip recipe
- 1 * 1 teaspoon lemon salt
- Chips
- 4 * 4 large russet potatoes
- 1 * 1 litre vegetable oil, for frying (may be more depending on size of pot) keep for frying Beer-Battered Cod
- * flaky sea salt
- Tartar Sauce
- 1 * 1 egg yolk
- 1 * 1 tablespoon Dijon mustard
- 300 * 300 millilitres vegetable oil
- 1 * 1 shallot, finely minced
- 3 * 3 tablespoons minced cornichons
- 3 * 3 tablespoons chopped chives
- 2 * 2 tablespoons chopped parsley
- 2 * 2 tablespoons capers, drained and finely chopped
- * lemon juice to taste
- * hot sauce to taste
- * salt and pepper to taste
- Lemon Salt
- * zest of one lemon
- 1/2 * 1/2 cup flaky sea salt
Chorizo Bites with Arugula Pesto
By maredan
Directions Arugula Pesto 1
- Arugula Pesto
- 1/2 * 1/2 cup grated romano or parmesan cheese
- 1/2 * 1/2 cup walnuts, coarsely chopped
- 1 * 1 clove garlic
- 2 * 2 big handfuls of packed arugula leaves
- * A drizzle olive oil
- * salt and pepper
- Chorizo
- 1 * 1 X 8 inch piece Chorizo Sausage, hot
- * Dash oil
- * Dash Sherry vinegar
Floating Islands with Strawberries and Mint
By maredan
Instructions To make the sauce: Cut 1 pound strawberries in half (quarter if large)
- For the sauce:
- 1 1/2 pounds strawberries (preferably small), trimmed
- 5 tablespoons sugar
- 5 fresh mint leaves, thinly sliced
- For the islands:
- 2 cups whole milk
- 4 large egg whites, at room temperature
- Pinch salt
- 1/4 cup sugar
Whole Grain Pancakes
By maredan
Directions 1. Preheat a large skillet over medium to medium low heat
- 1 * 1 cup oats
- 1 * 1 cup All Purpose flour
- 1 * 1 cup whole-wheat flour
- 2 * 2 tablespoons baking powder
- 1/2 * 1/2 teaspoon nutmeg
- 1/2 * 1/2 teaspoon salt
- 1 1/2 * 1 1/2 cups milk
- 1/4 * 1/4 cup vegetable oil
- 2 * 2 eggs
- 1 * 1 teaspoon vanilla
- 2 * 2 tablespoons honey
Rhubarb Water
By maredan
Directions 1. Put the rhubarb in a bowl, pour over 4 cups/1 litre boiling water, cover, and leave at room tempe...
- 2 * 2 pounds rhubarb, washed and cut into chunks
- 3/4 * 3/4 cup sugar
- * Juice of 1/2 lemon