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Recipes
Banana Split with Cranberry Compote and Coffee Caramel Sauce
By maredan
Directions For the Cranberry Compote 1
- For the Cranberry Compote
- 375 * 375 millilitres (1 1/2 cups) sugar
- 250 * 250 millilitres (1 cup) water
- 500 * 500 millilitres (2 cups) fresh or frozen cranberries
- For the Coffee Caramel
- 60 * 60 millilitres (1/4 cup) water
- 375 * 375 millilitres (1 1/2 cups) sugar
- 125 * 125 millilitres (1/2 cup) 35% cream
- 125 * 125 millilitres strong coffee
- 60 * 60 millilitres (1/4 cup) salted butter
- For Assembly
- * Vanilla ice cream
- 4 * 4 bananas, peeled and halved lengthwise
- 75 * 75 millilitres (1/3 cup) pecans, toasted and coarsely chopped
Raspberry and White Chocolate Blondies
By maredan
Heat oven to 180C/fan 160C/gas 4
- 200 g unsalted butter , plus extra for the tin
- 150 g white chocolate , roughly chopped
- 300 g light muscovado sugar
- 3 large eggs
- 200 g plain flour
- ¼ tsp salt
- 1 tsp vanilla extract
- 125 g raspberries
Antipasto Calzone
By maredan
Directions Serving suggestion: warm marinara sauce Put an oven rack in the center of the oven
- * All-purpose flour, for dusting
- 1 * 1 (13 to 16-ounce) ball pizza dough
- * Cornmeal, for dusting
- 2 * 2 cups (8 ounces) shredded provolone cheese
- 2 * 2 cups (8 ounces) shredded fontina cheese* see Cook's Note
- 1 * 1 (4-ounce) salami, diced into 1/2-inch pieces
- 2 * 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
- 1/4 * 1/4 cup coarsely chopped kalamata olives
- 1/4 * 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 * 1 egg, beaten
Mushroom and Smoked Cheddar Fritatta
By maredan
Directions 1. Preheat oven to 375°F
- 8 * 8 eggs
- 4 * 4 tablespoons olive oil
- 1 * 1 pound cremini mushrooms, sliced
- 1 * 1 clove garlic, minced
- 2 * 2 tablespoons chopped Italian parsley
- * salt and pepper
- 1 1/2 * 1 1/2 cups coarsely grated smoked Cheddar cheese
Rum Pudding Cake
By maredan
CAKE: PREHEAT oven to 350°F
- Cake
- 1/2 cup chopped pecans, toasted
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
- 4 eggs
- 1/2 cup water
- 1/2 cup oil
- 1/3 cup rum
- Rum Sauce
- 1 cup sugar
- 1/2 cup butter
- 1/4 cup water
- 1/2 cup rum
Babaganoush
By maredan
Directions 1. With the rack in the middle position, preheat the oven to 180°C (350°F)
- 1 * 1 large eggplant, cut in half lengthwise
- 1 * 1 head of garlic, unpeeled
- 30 * 30 millilitres (2 tablespoons) olive oil
- * Salt
Heirloom Tomato Salad
By maredan
Directions Slice tomatoes and arrange on a platter
- 2 pounds heirloom or peak-season tomatoes
- drizzle good quality extra virgin olive oil
- freshly ground black pepper
Penne in Almond Sauce
By maredan
Directions Bring a large pot of salted water to a boil over high heat
- 1 * 1 pound penne pasta
- 2 * 2 cups (9 ounces) blanched, slivered almonds
- 2 1/2 * 2 1/2 cups low-sodium chicken stock
- 1/4 * 1/4 cup extra-virgin olive oil
- 3 * 3 cloves garlic, peeled and smashed
- 2 * 2 store-bought, rotisserie chicken breasts, skinned, boned and cut into 1/2-inch cubes (about 2 cups)
- 1 * 1 cup frozen petite peas
- 3/4 * 3/4 cup heavy cream
- 1 * 1 large lemon, zested
- * Kosher salt and freshly ground black pepper
- 2 * 2 cups grated Parmesan
- 1/2 * 1/2 cup chopped fresh basil leaves
Brussel Sprout Leaf Salad
By maredan
Directions Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined
- Dressing:
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly lemon juice (from 1 large lemon)
- Kosher salt and freshly ground black pepper
- Salad:
- 1 1/2 pounds Brussels sprouts
- 2 cups baby arugula
- 1 head Belgian endive, cut into 1/2-inch pieces
- 1/3 cup sliced almonds, toasted* see Cook's Note
- 1/3 cup grated Pecorino Romano
Perfect Pastry
By maredan
In food processor blend flour with salt
- 3 cups flour
- 1 tsp salt
- 1/2 c cold butter, cubed
- 1/2 c cold lard, cubed
- or 1/2 c cold shortening, cubed
- 1 egg
- 2 tsp vinegar
- 2 tsp lemon juice
- ice water