Maredan's profile page
Recipes
Pink Lemonade
By maredan
Place all the ingredients in a large saucepan and pour over 350ml cold water
- 300 g caster sugar
- 1 ½ lemons , sliced
- 1 orange , sliced
- 3 x 170g punnets raspberries
- ice and fresh mint , to serve (optional)
Mixed Berry Hobo Packs with Grilled Pound Cake
By maredan
Directions Light a grill
- 1 pound mixed strawberries and blueberries, strawberries halved or quartered if large (3 cups)
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 3/4 teaspoon cornstarch
- 2 tablespoons unsalted butter, softened
- Four 12-inch squares of heavy-duty aluminum foil
- Four 1/2-inch-thick slices of pound cake
- Créme fraîche or vanilla ice cream, for serving
Salade Nicoise
By maredan
Directions For the dressing: whisk together the garlic, vinegar, and mustard
- 1/2 clove garlic clove, minced
- 1 teaspoon tarragon vinegar
- 1/2 teaspoon Dijon mustard
- 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 cherry tomatoes, halved
- 6 baby red potatoes, boiled until tender, and sliced
- 4 ounces green beans, blanched in salted water, refreshed, and drained
- 3 baby artichoke hearts, cooked and quartered
- 1 very small purple onion, sliced very finely and separated into rings
- 1 handful A handful of Niçoise olives
- 2 hard-boiled eggs, quartered
- 3 or 4 anchovies
- Fleur de sel and freshly ground pepper
Meringue
By maredan
Directions Completely melt the chocolate in a double boiler
- Ganache:
- Ingredients
- 8 * 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
- 8 * 8 ounces heavy cream, scalded
- Meringue:
- 1 * 1 part egg white
- 1 1/2 * 1 1/2 parts sugar
Winter Fruit Compote with Cognac
By maredan
Directions 1. Put everything in a saucepan and bring to a boil
- 8 * 8 ounces dried prunes
- 8 * 8 ounces dried figs, halved or quartered
- 8 * 8 ounces kumquats
- * Zest of half a lemon
- 1/2 * 1/2 cup sugar
- 1/4 * 1/4 cup Cognac
- 2 * 2 cups water
Tiramisu
By maredan
* ½ cup sugar * 3 large egg yolks * 2 cups brewed espresso coffee, cooled * 13 ounces mascarpone c...
- * ½ cup sugar
- 3 large * 3 large egg yolks
- 2 cups * 2 cups brewed espresso coffee, cooled
- 13 ounces * 13 ounces mascarpone cheese at room temperature
- * ½ cup chilled heavy cream
- 3 tablespoons * 3 tablespoons coffee liqueur
- 24 * 24 crisp Italian ladyfingers
- 2 tablespoons * 2 tablespoons unsweetened cocoa powder
- 1 tablespoon * 1 tablespoon finely ground espresso coffee beans
- Instructions
- Combine sugar and 3 to 4 tablespoons water in a small saucepan over low heat. Cook, stirring just to dissolve sugar; immediately remove from heat.
- Place yolks in a large bowl and, whisking, add melted sugar in a slow and steady stream. Whisk until yolks are pale, thick, and cool. Whisk in ¼ cup of the espresso and the mascarpone.
- In a separate bowl, whip cream to stiff peaks; gently fold into mascarpone mixture.
Crusty Bread
By maredan
Directions 1. TO MAKE THE DOUGH: In the bowl of a standing mixer, whisk 6 cups of flour with the salt and yeast
- 6 About 6 cups bread flour
- 1 1/2 teaspoons salt
- 1 teaspoon active dry yeast
- 3 cups warm water
- For Focaccia
- Extra-virgin olive oil
- Coarse salt
- Water
- Fresh rosemary leaves
Rhubarb Parfait
By maredan
Sweet rhubarb served with a fluffy meringue and whipped cream topping
- 2 cups sliced rhubarb
- 1/4 cup sugar
- 1 egg white
- 1 pinch Pinch salt
- 1/3 cup sugar
- 2/3 cup heavy cream
- 1 teaspoon vanilla
Italian Custard Cream
By maredan
Put milk and vanilla in saucepan and bring to simmer over medium heat Whip sugar, flour and egg yolks
- 2 1/2 c whole milk
- 1 tbsp vanilla
- 1 c sugar
- 2/3 c cake flour
- 5 egg yolks
- 2 tsp salted butter
Boiled Parsley Potatoes
By maredan
1. Bring a large pot of water to the boil
- 2 * 2 pounds medium waxy potatoes, whole and unpeeled
- 1 * 1 pinch Salt and pepper
- 3 * 3 tablespoons butter
- * A handful or two of chopped fresh parsley