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Recipes
Chocolate Blood Orange Tart
By maredan
To Assemble 1. To prepare oranges, slice thinly on a mandolin (or with a serrated knife), and blanch for 1 mi...
- Oranges
- 2 * 2 blood oranges
- 1 * 1 cup sugar
- 1 * 1 cup water
- Pastry
- 6 * 6 tablespoons unsalted butter, room temperature
- 4 * 4 tablespoons sugar
- 1 * 1 ounce bittersweet chocolate, melted
- 2 * 2 egg yolks
- 1 * 1 teaspoon vanilla extract
- 1 * 1 teaspoon orange zest
- 1 * 1 cup all purpose flour
- 2 1/2 * 2 1/2 tablespoons cocoa powder
- 1/2 * 1/2 teaspoon salt
- Filling
- 6 * 6 ounces bittersweet or semisweet chocolate, chopped
- 3/4 * 3/4 cup whipping cream
- 2 * 2 teaspoons grated orange zest
- 2 * 2 tablespoons reserved orange syrup, from blanching oranges
- 1 * 1 teaspoon vanilla extract
- 1 * 1 tablespoon orange liqueur or brandy
- 1 * 1 egg
Wine Marinated Flank Steak
By maredan
Directions Wine Marinade and Steak 1
- Wine Marinade and Steak
- 1 * 1x28 ounce Flank Steak
- 1 * 1 cup red wine
- 4 * 4 cloves garlic, finely chopped
- 2 * 2 shallots, diced
- 3 * 3 sprigs thyme
- 1 * 1 tablespoon green peppercorns
- 1 * 1 tablespoon red wine vinegar
- * pepper
- * coarse salt
- 2 * 2 tablespoons cold butter, diced
- 1 * 1 cup beef stock
- Caramelized Onions
- 2 * 2 medium red onions
- 1 * 1 tablespoon butter
- 1 * 1 tablespoon olive oil
- * bay leaf
- 2 * 2 tablespoons roughly cubed pancetta
- * salt and pepper
- Roasted Potatoes
- 4 * 4 medium potatoes cut in 1/4 inch slices
- 1 * 1 small onion, cut in 1/4 inch slices
- 1 * 1 sprig thyme
- 3 * 3 tablespoons olive oil
- * salt and pepper
- Arugula Salad
- 4 * 4 cups baby arugula washed and dried
- 2 * 2 teaspoons extra virgin olive oil
- 1 * 1 teaspoon balsamic vinegar
- * pinch salt and pepper
Salt Crusted Snapper
By maredan
Directions 1. Heat the oven to 425°F/220°C
- 1 * 1 snapper or sea bass, about 1.5 pounds/675 g, cleaned, but not scaled
- * A few slices of lemon
- 1 * 1 pound coarse salt
- 2-3 * 2-3 egg whites
- * Leaves from 2 bunches fresh mint or tarragon
White Chocolate and Strawberry Ice Cream Cake
By maredan
First make the cake. Base line 2 x 20cm, deep cake tins with baking paper
- 2 x 500ml tubs strawberry ice cream
- 3 x 500ml tubs white chocolate or vanilla ice cream
- CAKE170g golden caster sugar
- 4 eggs
- 60 g plain flour
- 35 g cornflour
Strawberry Ice Cream
By maredan
Directions Ice Cream Purée the sliced berries, sugar, lemon juice and salt
- Ice Cream
- 2 cups sliced ripe strawberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 pinch Pinch salt
- 1 cup heavy cream
- 1 cup whole strawberries, finely diced
- Brandy Snaps
- 2 tablespoons sugar
- 2 tablespoons golden syrup
- 1/4 cup butter
- 2 teaspoons brandy
- 1/4 cup flour
S'mores Bars
By maredan
Directions 1. Preheat oven to 350 °F and grease a 9-inch square pan
- * whole graham crackers (about 14)
- 3/4 * 3/4 cup unsalted butter
- 2/3 * 2/3 cup light brown sugar, packed
- 1/2 * 1/2 cup 2% milk
- 1/2 * 1/2 teaspoon vanilla extract
- 1 1/4 * 1 1/4 cups graham cracker crumbs
- 2 1/2 * 2 1/2 cups semi-sweet chocolate chunks
- 3 * 3 cups mini marshmallows
Baked Provencal Tomatoes
By maredan
Directions Baked Provençal Tomatoes Heat the oven to 400°F/200°C
- 4 medium tomatoes
- Salt and pepper
- 1 tablespoon breadcrumbs (heaping)
- 1 tablespoon chopped parsley (heaping)
- 1 clove garlic, minced
- Olive oil, for drizzling
Home Canned Tomatoes
By maredan
Directions Pack whole tomatoes into quart/litre jars with a few thyme sprigs, a couple of bay leaves, and an onion...
- fresh whole tomatoes
- thyme sprigs
- bay leaves
- onion slice
Pizza with Tomatoes, Basil and Mozzarella
By maredan
Put a pizza stone on the oven floor and preheat the oven to 500°, allowing at least 45 minutes
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- One 28-ounce can whole tomatoes, drained and chopped
- Salt
- 1 pound room-temperature pizza dough
- 10 ounces buffalo mozzarella, thinly sliced
- 16 basil leaves, torn
Duck Fat Potatoes
By maredan
Directions 1. Heat the oven to 425°F/220°C
- 2 * 2 pounds potatoes scrubbed or peeled, and cut into wedges or medium-thick slices
- 1/2 * 1/2 cup duck fat, melted
- * Coarse salt and freshly ground pepper
- * A few sprigs of rosemary and/or thyme (optional)