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Recipes
Mussles Steamed in Wine
By maredan
1. Pick over the mussels, discarding any that are open
- 2 * 2 pounds mussels
- 1/3 * 1/3 cup dry white wine
- 1 * 1 bay leaf
- 1 * 1 small shallot, minced
- 3 * 3 peppercorns
- 1 * 1 teaspoon butter
- * A handful chopped fresh parsley
Tilapia Fish Tacos with Arugula
By maredan
For the wonton cups: Put an oven rack in the center of the oven
- Wonton cups:
- 12 * 12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
- 1/4 * 1/4 cup canola or vegetable oil
- Filling:
- 3 * 3 tablespoons olive oil, plus more for drizzling
- 3 * 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
- * Kosher salt and freshly ground black pepper
- 1 * 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
- 1 * 1 mango, peeled and flesh cut into 1/2-inch cubes
- 3 * 3 green onions, finely chopped
- 3 * 3 cups coarsely chopped baby arugula
- Dressing:
- 3 * 3 tablespoons olive oil
- 2 * 2 tablespoons fresh lime juice (from about 2 limes)
- * Kosher salt
- Creme fraiche:
- 1/2 * 1/2 cup creme fraiche
- 1 * 1 tablespoon wasabi powder*
- 1/4 * 1/4 teaspoon kosher salt
Raspberry Frozen Yogurt
By maredan
1. Place the raspberries in a medium saucepan and add the raspberry preserve
- 500 g raspberries
- 5 tablespoons seedless raspberry preserve
- 2 tablespoons rosewater
- 2 tablespoons crème de cassis (optional)
- 2 cups Greek-style* yogourt
- 4 tablespoons icing sugar, or to taste
- 24 raspberries, about 100 g,
- to decorate (optional)
- fresh mint leaves to decorate (optional)
BLT Bruschetta
By maredan
Directions 1. Preheat oven to 350 degrees
- 1 * 1 long peasant loaf, sliced lengthways
- 2 * 2 tablespoons good olive oil
- 1 * 1 head garlic, unpeeled, cut in half
- 1 * 1 cup goat cheese, at room temperature
- 1/3 * 1/3 cup 2% milk
- 4 * 4 large beefsteak tomatoes, thickly sliced
- 8 * 8 slices pancetta
- * A handful of fresh basil leaves, torn roughly
- 1 * 1 large shallot, finely sliced
- * A handful chives, minced
- * Several handfuls of baby arugula
- 2 * 2 teaspoons white Balsamic vinegar
- 1 * 1 lemon – juiced and zested
- * Coarse salt and pepper
Double Vanilla Cake with Dark Chocolate Icing
By maredan
Directions Double Vanilla Cake Preheat your oven to 350 F
- Double Vanilla Cake
- 8 ounces butter
- 2 cups sugar
- 4 eggs
- 4 tablespoons vanilla
- 4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- Dark Chocolate Frosting
- 16 ounces dark chocolate
- 8 ounces butter
- 2 tablespoons cocoa powder
- 1 cup cream
- 1 tablespoon vanilla
- 8 cups confectioners’ sugar
Hazelnut Roll
By maredan
Directions Heat the oven to 400°F/200°C
- 3 eggs
- 1/3 cup caster sugar
- 2 tablespoons flour
- 1/2 cup powdered hazelnuts
- 2/3 cup heavy cream
- drop of vanilla
- pinch of cinnamon
- Cocoa power, for dusting
- Icing sugar, for dusting
Multi-Grain Waffles with Apple-Raspberry Sauce
By maredan
Bring apple cider to a boil in medium skillet over high heat and cook 1minute
- 3/4 c apple cider
- 2 apples cut into chunks
- vanilla
- 1 c raspberries
- 1/4 c flaxseeds
- 1/4 c whole wheat flour
- 1/4 c buckwheat flour
- 1/4 c all purpose flour
- 2 tsp brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg, separated
- plus 2 egg whites
- 1 c buttermilk
Wine Jelly with Grapes
By maredan
Directions Stir the gelatine into 2 tablespoons of water, and set aside to soften
- 1 tablespoon unflavoured gelatin
- 1 cup sugar
- 2 cups dry white or sparkling wine
- 15 ounces small, seedless red and green grapes
- 3/4 cup heavy cream
- 2 teaspoons sugar, more to taste
- 1 teaspoon vanilla or Cognac
Cherry Tart
By maredan
Directions Pastry 1. Put the flour, sugar and salt in a large bowl
- Pastry
- 1 * 1 cup flour
- 1/4 * 1/4 cup sugar
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 cup butter
- 2 * 2 egg yolks
- Filling
- 2 * 2 cups cherries (about 50 cherries)
- 3 * 3 eggs
- 1/3 * 1/3 cup sugar
- 3/4 * 3/4 cup crème fraîche
- * or 3/4 cup sour cream
- 1/2 * 1/2 teaspoon vanilla
Hazelnut Chocolate Meringue Cake
By maredan
This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make
- 1 . 1 1/2 cups hazelnuts (7 ounces)
- 2 . 6 large egg whites, at room temperature
- 3 . Pinch of salt
- 4 . 1 1/2 cups granulated sugar
- 5 . 2 teaspoons pure vanilla extract
- 6 . 1/2 teaspoon pure almond extract
- 7 . 1 cup mini chocolate chips (6 ounces)
- 8 . 6 ounces bittersweet chocolate, melted and cooled
- 9 . 3 cups heavy cream
- 10 . 1/4 cup confectioners' sugar
- 11 . Chocolate shavings, for garnish