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Tarragon Chicken

Tarragon Chicken

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Directions 1. Melt the butter with the oil in a large skillet over quite high heat

  • 1 * 1 tablespoon unsalted butterunsalted butter
  • 1 * 1 tablespoon olive oilolive oil
  • 1 * 1 chicken (about 3 pounds/1.4 kg), cut into 8 pieceschicken (about 3 pounds/1.4 kg), cut into 8 pieces
  • * Salt and pepperSalt and pepper
  • 1/2 * 1/2 cup chicken stockchicken stock
  • 3/4 * 3/4 cup dry white winedry white wine
  • 1 * 1 shallot, mincedshallot, minced
  • 1 * 1 cup crème fraîchecrème fraîche
  • 1/2 * 1/2 cup chopped fresh tarragonchopped fresh tarragon
  • * Lemon juice to tasteLemon juice to taste
0/5 (0 Votes)

Framboisier

Framboisier

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For the Genoise 1. With the rack in the middle position, preheat the oven to 180°C (350°F)

  • For the Genoise
  • 150 * 150 millilitres (2/3 cup) sugar
  • 4 * 4 eggs, at room temperature
  • 5 * 5 millilitres (1 teaspoon) vanilla extract
  • 125 * 125 millilitres (1/2 cup) unbleached all-purpose flour
  • 45 * 45 millilitres (3 tablespoons) unsalted butter, melted and partially cooled
  • For the White Chocolate Buttercream
  • 2 * 2 eggs
  • 125 * 125 millilitres (1/2 cup) sugar
  • 45 * 45 millilitres (3 tablespoons) water
  • 30 * 30 millilitres (2 tablespoons) honey
  • 250 * 250 millilitres (1 cup) unsalted butter, cut into pieces and softened
  • 112 * 112 grams (4 oz) white chocolate, melted and partially cooled
  • For the Syrup (Optional)
  • 125 * 125 millilitres (1/2 cup) white chocolate cream liqueur (Godiva, for example)
  • 30 * 30 millilitres (2 tablespoons) sugar
  • For the Almond Paste
  • 200 * 200 grams (7 oz) almond paste
  • * Red food colouring
  • For Assembly
  • 625 * 625 millilitres (2 1/2 cups) fresh raspberries
5/5 (1 Votes)

Pecan Honey Buns

Pecan Honey Buns

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Directions : In the bowl of an electric mixer fitted with the paddle, combine the yeast with a pinch of granulate...

  • Dough
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 1 cup milk, warmed
  • 4 tablespoons unsalted butter, melted, plus more for buttering
  • 3 large egg yolks
  • 2 tablespoons honey, preferably orange blossom or clover
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups plus 3 tablespoons all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • Topping
  • 1/2 cup honey, preferably orange blossom or clover
  • 1/2 cup packed light brown sugar
  • 4 tablespoons unsalted butter, plus more for brushing
  • 1 1/2 cups pecans (6 ounces), coarsely chopped
  • Filling
  • 3/4 cup packed light brown sugar
  • 1 tablespoon cinnamon
  • 6 tablespoons unsalted butter, softened
0/5 (0 Votes)

Cod with Tomato Pesto

Cod with Tomato Pesto

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Directions Pesto In a bowl, mix the tomatoes, pumpkin seeds, the capers and then oil

  • Pesto
  • 1/2 cup (125 ml) dried tomatoes in oil, drained and finely chopped
  • 1/4 cup (60 ml) pumpkin seeds, broiled and chopped
  • 1 tablespoon (15 ml) capers, chopped
  • 1/3 cup (75 ml) olive oil
  • Zucchini Squash
  • 1/2 cup (125 ml) chicken broth
  • 3 tablespoons (45 ml) butter
  • 4 zucchini squash, finely sliced lengthwise with a mandolin
  • 4 fresh sage or basil leaves, finely chopped
  • Cod
  • 1 1/4 pounds (675 g) cod fillets
  • 2 tablespoons (30 ml) sunflower oil
0/5 (0 Votes)

Pumpkin Cake

Pumpkin Cake

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1. Heat the oven to 350°F/175°C

  • 3 * 3 eggs, separated
  • 1/2 * 1/2 cup sugar
  • 1/3 * 1/3 cup cornstarch
  • 1/4 * 1/4 cup corn flour
  • 2 * 2 cups butternut squash or pumpkin purée
  • 1/4 * 1/4 cup rum
  • * Zest of 1 orange
4/5 (1 Votes)

Olive Oil and Herbes de Province Bread

Olive Oil and Herbes de Province Bread

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Directions 1. Stir the sugar and yeast into the water, and set aside for 10 minutes to dissolve

  • 1 * 1 teaspoon sugar
  • 1 * 1 envelope yeast
  • 1 * 1 cup lukewarm water
  • 1/4 * 1/4 cup olive oil
  • 1 * 1 teaspoon salt
  • 2-1/2 * 2-1/2 cups flour, more if needed
  • 1 * 1 tablespoon herbes de provence
0/5 (0 Votes)

Potato Cakes and Steak

Potato Cakes and Steak

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Directions Potato Cake 1

  • Potato Cake
  • 6 * 6 medium Yukon Gold potatoes
  • 3 * 3 tablespoons chopped parsley
  • 3 * 3 tablespoons sliced green onion
  • 2 * 2x113 gram logs fresh soft goat cheese, crumbled
  • 2 * 2 tablespoons olive oil
  • * salt and pepper to taste
  • 1/4 * 1/4 cup flour
  • 2 * 2 tablespoons olive oil
  • Steak
  • 4 * 4 tenderloin steaks 5-6 oz each
  • 1/4 * 1/4 cup olive oil
  • 2 * 2 tablespoons butter
  • 1 * 1 shallot minced
  • 1 * 1 cup port
  • 1 * 1 cup beef stock
  • 2 * 2 tablespoons butter
  • * coarse salt and pepper
  • Roasted Beet Salad
  • 1/2 * 1/2 pound mixed red and candy-striped baby or medium beets, stems trimmed
  • 1 * 1 tablespoon olive oil
  • 1 * 1 tablespoon minced shallot
  • 1 * 1 tablespoon red wine vinegar
  • 1 * 1 teaspoon freshly grated orange zest
  • 1 * 1 tablespoon extra-virgin olive oil
  • 1 * 1 tablespoon roughly chopped parsley
  • 1 * 1 tablespoon chopped chives
  • * salt and pepper to taste
  • Watercress Salad
  • 1 * 1 medium bunch fresh watercress
  • 1 * 1 small Granny Smith Apple, cut into bite sized pieces
  • 1/3 * 1/3 cup sour cream
  • 1 * 1 tablespoon honey
  • * zest of 1/2 lemon
  • * juice of 1 lemon
  • * salt and pepper
0/5 (0 Votes)

Mini Savoury Apple Tarts

Mini Savoury Apple Tarts

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Directions Crust 1. For crust, combine flour, Parmesan, sugar, cornmeal, rosemary and baking powder in a food ...

  • Crust
  • 2 * 2 cups all-purpose flour
  • 1/2 * 1/2 cup grated Parmesan cheese, plus extra for sprinkling
  • 1 * 1 tablespoon sugar
  • 1 * 1 tablespoon cornmeal
  • 1/2 * 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 * 1/2 teaspoon baking powder
  • 3/4 * 3/4 cup unsalted butter, cut into pieces and chilled
  • 1/4 * 1/4 cup cold water
  • 2 * 2 tablespoons sour cream
  • Filling
  • 1/3 * 1/3 cup apple butter
  • 1/3 * 1/3 cup sour cream
  • 3 * 3 cups peeled and diced Royal Gala apples
  • 3 * 3 tablespoons sugar
  • 3 * 3 tablespoons chopped green onion
  • 1/2 * 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 * 1/2 cup grated medium cheddar cheese (orange)
  • 4 * 4 ounces brie cheese, cut into 1-inch slices
  • 4 * 4 ounces blue cheese, crumbled
  • 1 * 1 egg, mixed with 2 tbsp water for eggwash
0/5 (0 Votes)

Mushroom Parmentier

Mushroom Parmentier

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Directions Mushrooms 1

  • Mushrooms
  • 2 * 2 pounds mushrooms
  • 3 * 3 tablespoons butter
  • 2 * 2 tablespoons olive oil, more as needed
  • 1 * 1 large red onion, chopped
  • 3 * 3 cloves garlic
  • * A handful of chopped fresh thyme leaves
  • 1/2 * 1/2 cup red wine
  • 1/2 * 1/2 cup vegetable stock or water
  • * Salt and pepper
  • 1 * 1 tablespoon flour
  • * A handful chopped fresh parsley
  • Potato Topping
  • 6 * 6 medium floury potatoes, such as Yukon gold
  • 2 to 4 * 2 to 4 tablespoons butter
  • 1/4 * 1/4 cup milk
  • * Salt and pepper
  • 4 * 4 ounces Comté or gruyere cheese, cut into very fine dice
  • 2 * 2 tablespoons Parmesan cheese
0/5 (0 Votes)

Bumbleberry Bundt Cake

Bumbleberry Bundt Cake

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Directions To Assemble 1

  • Cake
  • 3/4 * 3/4 cup unsalted butter at room temperature
  • 1 2/3 * 1 2/3 cups sugar
  • 3 * 3 large eggs at room temperature
  • 2 * 2 tablespoons finely grated lemon zest
  • 1 1/2 * 1 1/2 tablespoons vanilla extract
  • 2 * 2 cups + 2 Tbsp all purpose flour
  • 1 * 1 cup pastry flour
  • 1 * 1 tablespoon baking powder
  • 1 * 1 teaspoon salt
  • 3/4 * 3/4 cup buttermilk
  • 2/3 * 2/3 cup frozen raspberries
  • 2/3 * 2/3 cup frozen blueberries
  • 2/3 * 2/3 cup frozen blackberries
  • Glaze
  • 1/3 * 1/3 cup fresh lemon juice
  • 1/2 * 1/2 cup sugar
0/5 (0 Votes)