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Recipes
Fennel and Mushroom Salad
By maredan
1. Put the shallot and vinegar in a ramekin and set aside to macerate
- 1 * 1 shallot, minced
- 2 * 2 tablespoons white wine vinegar
- 1 * 1 fennel bulb
- 1/2 * 1/2 pound mushrooms, sliced
- * a large bouquet of parsley leaves
- * handful of chopped fresh chives
- * Olive oil
- 1 * 1 pinch Salt and pepper
- * Lemon juice, to taste
- * Parmesan curls
Creme Caramel
By maredan
Directions Caramel In a saucepan, bring the water and sugar to a boil
- Caramel
- 3 tablespoons water
- 3/4 cup sugar
- Custard
- 2 cups milk
- 1 teaspoon vanilla extract
- 3 eggs
- 1/3 cup sugar
Homemade Pasta
By maredan
Directions Mix flour and pepper, and pour into a tight pile on a flat work surface
- 4 cups flour
- 1 teaspoon ground pepper
- 6 eggs
- 1 teaspoon olive oil
Roasted Branzino with Lemons
By maredan
Directions Put an oven rack in the lower 1/3 of the oven
- 2 * 2 teaspoons olive oil
- 8 * 8 ounces pancetta, diced into 1/4-inch pieces
- * Vegetable oil cooking spray
- 2 * 2 (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted
- * Kosher salt and freshly ground black pepper
- 2 * 2 lemons, zested
- 1/4 * 1/4 cup roughly chopped fennel fronds
- 2 * 2 tablespoons chopped fresh thyme leaves
- 2 * 2 lemons, thinly sliced
- 1 * 1 medium bulb fennel, thinly sliced
- 1/2 * 1/2 cup white wine
- 2 * 2 tablespoons chopped fresh flat-leaf parsley
Scones
By maredan
Directions 1. With the rack in the middle position, preheat the oven to 180°C (350°F)
- 625 * 625 millilitres (2 1/2 cups) unbleached all-purpose flour
- 30 * 30 millilitres (2 tablespoons) sugar
- 10 * 10 millilitres (2 teaspoons) baking powder
- 2 1/2 * 2 1/2 millilitres (1/2 teaspoon) baking soda
- 1 * 1 pinch salt
- 125 * 125 millilitres (1/2 cup) chilled unsalted butter, cut into cubes
- 180 * 180 millilitres (3/4 cup) 35% cream
- 15 * 15 millilitres (1 tablespoon) lemon juice
- * Cream for brushing
- * Granulated sugar
No Kead Breads
By maredan
Directions For traditional baking 1
- For 1 normal loaf of Country Bread
- 2 * 2 cups all-purpose or bread flour
- 1 * 1 cup whole-wheat flour
- 1/2 * 1/2 cup any multi-grain mix
- 1/4 * 1/4 teaspoon dry yeast
- 1 1/4 * 1 1/4 teaspoons salt
- 1 5/8 * 1 5/8 cups of warm water
- For 1 normal loaf of City Bread
- 3 * 3 cups all-purpose or bread flour
- 1/4 * 1/4 teaspoon dry yeast
- 1 1/4 * 1 1/4 teaspoons salt
- 1 5/8 * 1 5/8 cups of warm water
- For 1 larger loaf of Country Bread
- 3 * 3 cups all-purpose or bread flour
- 1 * 1 cup whole-wheat flour
- 1/2 * 1/2 cup any multi-grain mix
- 1/2 * 1/2 teaspoon dry yeast
- 1 1/2 * 1 1/2 teaspoons salt
- 2 1/4 * 2 1/4 cups warm water
- For 1 larger loaf of City Bread
- 4 * 4 cups all-purpose or bread flour
- 1/2 * 1/2 teaspoon dry yeast
- 1 1/2 * 1 1/2 teaspoons salt
- 2 1/4 * 2 1/4 cups warm water
Truffles
By maredan
Directions Remove the chilled ganache from the refrigerator
- Ingredients
- * Ganache, recipe follows, refrigerated until firm
- * Coatings: cocoa powder, caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds
Walnut Torte
By maredan
Directions Preheat oven to 350 °F and grease a 9-inch springform pan
- 1 cup walnut pieces
- chopped walnuts and walnut halves, for garnish
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 7 large eggs, room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup 2% milk
- 3 tablespoons custard powder
- 1/4 cup honey
- 2 tablespoons brandy
- 1 teaspoon vanilla extract
- 1 1/2 cups unsalted butter, room temperature
- 2 cups walnut pieces
- 1 cup icing sugar, sifted
- 1/2 cup apricot jam
Sole Meuniere
By maredan
Directions Preheat the oven to 200 degrees F
- 1/2 * 1/2 cup all-purpose flour
- * Kosher salt and freshly ground black pepper
- 4 * 4 fresh sole fillets, 3 to 4 ounces each
- 6 * 6 tablespoons unsalted butter
- 1 * 1 teaspoon grated lemon zest
- 6 * 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 1 * 1 tablespoon minced fresh parsley
Pizza Dough
By maredan
Directions 1. In a bowl, combine the cider, water, yeast and honey
- 1/2 * 1/2 cup light cider or lukewarm water
- 3/4 * 3/4 cup lukewarm water
- 1 * 1 1-1/2 tsp instant yeast
- 1 * 1 tablespoon honey
- 2 3/4 * 2 3/4 cups 2-3/4 cups all-purpose flour
- 1 * 1 teaspoon salt
- 2 * 2 teaspoons olive oil