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Recipes
Red Snapper Fillets with Stir Fried Broccoli
By maredan
Directions Stir-Fried Broccoli 1
- Stir-Fried Broccoli
- 1 * 1 broccoli
- 1 * 1 or 2 garlic cloves, cut in half
- 2 * 2 tablespoons olive oil
- 1 * 1 red bell pepper, cored and cut into strips
- Fish
- 4 * 4 red snapper fillets, 175 g each, scales removed
- 2 * 2 tablespoons olive oil
- 2 * 2 tablespoons chives, chopped
- * salt and pepper
Baked Penne with Roasted Vegetables
By maredan
Directions Preheat the oven to 450 degrees F
- 2 * 2 red peppers, cored and cut into 1-inch wide strips
- 2 * 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 * 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 * 4 cremini mushrooms, halved
- 1 * 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 * 1/4 cup extra-virgin olive oil
- 1 * 1 teaspoon salt, divided
- 1 * 1 teaspoon freshly ground black pepper, divided
- 1 * 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 * 1 pound penne pasta
- 3 * 3 cups marinara sauce (store bought or homemade)
- 1 * 1 cup grated fontina cheese
- 1/2 * 1/2 cup grated smoked mozzarella
- 1 1/2 * 1 1/2 cups frozen peas, thawed
- 1/4 * 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 * 2 tablespoons butter, cut into small pieces
Hazelnut Caramel Dobos Torte
By maredan
Directions Cake Preheat oven to 350 degrees F
- Cake
- 6 eggs, separated
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup pastry flour
- 3/4 cup ground hazelnuts
- 1/4 teaspoon salt
- Icing
- 8 ounces bittersweet chocolate, chopped
- 3 cups unsalted butter, cut into cubes
- 3/4 cup water
- 1 1/2 cups sugar
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 2 tablespoons instant espresso powder
- 1 tablespoon hot water
- 3/4 cup cocoa powder, sifted
- 1/4 teaspoon salt
- Garnish
- Butter, for buttering parchment paper
- 2 cups sugar
- 1/2 cup water
- 1 tablespoon corn syrup
- Oil, for greasing the spatula and knife
- 1 1/2 cups hazelnuts, lightly toasted and peeled
- Frangelico, for brushing cake, optional
Baby Potatoes
By maredan
Directions 1. Scrub the potatoes and cook, unpeeled, in boiling salted water until tender
- 2 * 2 pounds new potatoesnew potatoes
- * Salt and pepperSalt and pepper
- * Olive oilOlive oil
Kasha
By maredan
1. In a bowl, combine the kasha and the egg
- 1 * 1 cup kasha (toasted buckwheat groats)
- 1 * 1 egg, lightly beaten
- 3 * 3 cups boiling water
- 1/2 * 1/2 pound farfalle (bow-tie pasta)
- 1/4 * 1/4 cup olive oil
- 3 * 3 chopped shallots
- * Salt and pepper
Banana Rum Fritters
By maredan
Directions Banana Rum Fritters 1
- Banana Rum Fritters
- 4 * 4 banana
- 4 * 4 tablespoons rum
- 1 * 1 cup vegetable oil
- 1 * 1 cup + 2 tbsp all purpose flour
- 1/2 * 1/2 teaspoon baking powder
- * dash of salt
- 1 * 1 egg
- 1 * 1 cup cold water
- * icing sugar, for dusting
- Chestnut Cream
- 5 * 5 tablespoons sweetened chestnut puree
- 2 * 2 tablespoons rum
- 4 * 4 tablespoons creme fraiche
- * or full-fat sour cream
Tomato Cheese Tart
By maredan
Directions 1. On a large baking sheet, brush melted butter on the filo sheets, stacking them on top of each oth...
- 7 * 7 Filo pastry sheets
- 1/4 * 1/4 cup melted butter
- 2 * 2 tablespoons Dijon – style mustard
- 7-8 * 7-8 large ripe tomatoes, sliced ¼ “ thick
- 2 * 2 cups grated Emmenthal cheese
- 1 * 1 tablespoon fresh thyme leaves
- 12 * 12 fresh Basil leaves for garnish
- * A pinch of coarse salt
- * A grinding of crack black pepper
Potato and Cheddar Salad
By maredan
Directions 1. Boil the potatoes in a large pot of salted water until tender
- 6 * 6 cups small new potatoes
- 1 * 1 cup grated sharp orange cheddar
- 1/4 * 1/4 cup mayonnaise
- 1/4 * 1/4 cup sour cream
- 4 * 4 sweet pickles, finely chopped
- 3 * 3 green onions, finely chopped
- 1 * 1 tablespoon pickle juice
- 1 * 1 teaspoon whole-grain mustard
- 1 * 1 pinch Salt and pepper
Parmesan Tuiles
By maredan
Directions 1. Heat the oven to 400ºF/200°C
- 2 * 2 cups freshly grated Parmigiano Reggiano
- * Chopped rosemary and thyme
Risotto with Clams
By maredan
Combine 1 1/2 cups water and thyme in a heavy skillet with lid; bring to a boil over high heat
- 2 * 2 sprigs fresh thyme
- 2 * 2 pounds Manila or littleneck clams, scrubbed
- 6 * 6 tablespoons extra-virgin olive oil plus more for drizzling
- 16 * 16 cherry tomatoes, quartered
- * Coarse sea salt
- 3 1/2 * 3 1/2 cups vegetable broth
- 1 * 1 medium shallot, finely chopped
- 1 1/2 * 1 1/2 cups Carnaroli or Vialone Nano rice
- 1/2 * 1/2 cup dry white wine
- 1/3 * 1/3 cup finely chopped flat-leaf parsley
- * Freshly ground black pepper