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Recipes
Chocolate Waffle Cookies
By maredan
Preparation 1. Preheat a nonstick (not Belgian) waffle iron
- 1/2 * 1/2 cup salted butter
- 2/3 * 2/3 cup granulated sugar
- 2 * 2 large eggs
- 1 * 1 teaspoon vanilla extract
- 1 * 1 cup whole-wheat pastry flour
- 6 * 6 tablespoons cocoa powder
- 2 * 2 tablespoons canola oil
- 1/2 * 1/2 teaspoon espresso powder, (optional)
- * Confectioners' sugar, for dusting
Blood Orange Syrup Cake
By maredan
To Assemble 1. For cake, preheat oven to 350° F
- Cake
- 1/2 * 1/2 cup unsalted butter, room temperature
- 3/4 * 3/4 cup sugar
- 2 * 2 eggs
- 1 * 1 tablespoon blood orange zest
- 1 1/2 * 1 1/2 cups ground almonds
- 1 * 1 cup fine semolina
- 1/4 * 1/4 cup blood orange juice
- Syrup
- 1 * 1 cup blood orange juice
- 1/2 * 1/2 cup sugar
- 3 * 3 tablespoons orange liqueur (optional)
- Chantilly
- 1 * 1 cup whipping cream
- 3 * 3 tablespoons reserved blood orange syrup
Caper Pork Chops
By maredan
Directions 1. Season the chops with salt, pepper, and sugar
- 2 * 2 pork chops
- * Salt and pepper for seasoning
- * Sugar, for seasoning
- 1 * 1 tablespoon oil
- 1 * 1 tablespoon butter
- 1 * 1 shallot, minced
- 1/4 * 1/4 cup stock
- 1 * 1 tablespoon capers
- * A handful of chopped thyme or parsley leaves
Lemon Orange Pound Cake
By maredan
Directions Preheat the oven to 300 degrees F
- Cake
- 2 stick(s) unsalted butter, softened
- 3 1/3 cup(s) sugar
- 1 teaspoon(s) salt
- 10 large eggs, at room temperature
- 4 cup(s) all-purpose flour
- 1 cup(s) heavy cream, at room temperature
- 1 1/2 teaspoon(s) pure vanilla extract
- 1 1/2 teaspoon(s) finely grated lemon zest
- 1 tablespoon(s) freshly squeezed lemon juice
- 1 tablespoon(s) finely grated orange zest
- 1/4 cup(s) freshly squeezed orange juice
- Glaze
- 2 cup(s) confectioners' sugar
- 1 teaspoon(s) finely grated lemon zest
- 1 tablespoon(s) freshly squeezed lemon juice
- 1 1/2 teaspoon(s) finely grated orange zest
- 2 tablespoon(s) freshly squeezed orange juice
Blueberry Sour Cream Cake
By maredan
Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake ...
- 175 g soft butter
- 175 g golden caster sugar
- 3 large eggs
- 225 g self-raising flour
- 1 tsp baking powder
- 2 tsp vanilla extract
- 142 ml carton soured cream
- 3 x 125g punnets blueberries
- CHEESECAKE FROSTING200g tub Philadelphia cheese
- 100 g icing sugar
Canned Peaches
By maredan
Directions Bring a medium pot of water to boil
- 1 cup sugar
- 1/2 teaspoon ascorbic acid
- 8 peaches
Strawberry Lemonade
By maredan
1. In a cocktail shaker, muddle the strawberries
- 1 . large strawberries
- 2 . Ice
- 3 . 3 ounces fresh lemon juice
- 4 . 1 1/2 ounces water
- 5 . 1 1/2 ounces Simple Syrup
- 6 . 2 lemon wedges
Quinoa Fruit Pudding
By maredan
Directions Rinse quinoa in cold water if saponin has been removed; if not rinse in hot water
- 1 cup(s) organic quinoa
- 2 cup(s) water
- 1/2 cup(s) dried cherries
- 1/2 cup(s) dried cranberries
- 1/2 cup(s) unsweetened apple juice
- 2 bananas
- 1 teaspoon(s) grated orange zest
- 1 teaspoon(s) vanilla extract
- 1/2 teaspoon(s) cinnamon
Blackberry and Cream Shortcake
By maredan
Heat the oven to 190C/fan 170C/gas 5
- FOR THE CAKE
- 300 g self-raising flour , preferably organic
- 1 tsp baking powder
- 140 g butter , chilled and cut into small pieces
- 100 g golden caster sugar
- 75 ml buttermilk
- 1 egg , beaten
- FOR THE FILLING
- 500 g blackberries
- 3 tbsp golden caster sugar
- 275 g pot clotted cream
- icing sugar , to serve
Vanilla and Raspberry Bombe
By maredan
1. Line a loaf pan with plastic wrap, fill 3/4 full with the ice-cream, cover, and freeze until firm
- 4 * 4 cups good quality vanilla ice cream
- 2 * 2 egg yolks
- 1/4 * 1/4 cup sugar
- 1/3 * 1/3 cup raspberry purée
- 1/2 * 1/2 cup heavy cream
- 3 * 3 tablespoons raspberry liqueur