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Recipes
Spanish Tortilla
By maredan
1. Heat an 8-inch (20 cm) pan over medium heat and cook sausage through
- Spanish Tortilla With Chorizo
- 1 * 1 pound fresh Chorizo sausage, out of its casing
- 1/3 * 1/3 cup extra virgin olive oil
- 4 * 4 Russet potatoes, peeled and cut into thin slices (1/2 cm thick)
- 1 * 1 onion, thinly sliced
- 4 * 4 large eggs
Linzertorte
By maredan
1. Preheat oven to 350 degrees F
- 1 1/4 * 1 1/4 cups sugar
- 1 * 1 cup unsalted butter
- 1/2 * 1/2 teaspoon vanilla
- * Grated zest of 1 lemon
- 2 * 2 whole eggs
- 1 * 1 egg yolk
- 2 * 2 cups all purpose flour
- 1 * 1 tablespoon cocoa powder
- 1/4 * 1/4 teaspoon cinnamon
- 1/8 * 1/8 teaspoon cloves
- * pinch salt
- 1 1/2 * 1 1/2 cups ground almonds, lightly packed
- * flour, for rolling dough
- 2 * 2 cups double fruit raspberry jam
- 1 * 1 egg mixed with 1 tbsp. water
Shrimp-and-Chorizo Pizza
By maredan
Make the dough: In a large bowl, dissolve the honey in 2 tablespoons of the warm water
- DOUGH
- 1/2 teaspoon honey
- 1/2 cup warm water
- 1 1/4 teaspoons active dry yeast
- 1 1/2 cups bread flour
- 1 1/2 teaspoons extra-virgin olive oil, plus more for brushing
- 1/2 teaspoon kosher salt
- TOPPINGS
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large garlic clove, minced
- 1/2 head escarole, cut into 1-inch pieces (4 cups)
- Salt and freshly ground pepper
- 6 ounces Manchego cheese, shredded (2 cups)
- 1/2 pound medium shrimp—shelled, deveined and halved lengthwise
- 1 1/2 ounces firm chorizo, thinly sliced
Roasted Cinammon Plums
By maredan
1. Cut plums in half and remove pits
- 6-8 * 6-8 ripe purple prune plums, halved
- 2 * 2 tablespoons brown sugar
- 1 1/2 * 1 1/2 teaspoons cinnamon
- * Pinch salt
- 1/2 * 1/2 lemon, grated rind
Double Chocolate Hazelnut Biscotti
By maredan
1 Line large rimless baking sheet with parchment paper or grease; set aside
- 1 * 1 cup hazelnuts
- 1 1/3 * 1 1/3 cups granulated sugar
- 2/3 * 2/3 cup butter
- 2 * 2 eggs
- 1 * 1 tsp vanilla
- 2 * 2 cups all-purpose flour
- 1/2 * 1/2 cup cocoa powder
- 1 * 1 tsp baking powder
- 1/2 * 1/2 tsp baking soda
- 1/4 * 1/4 tsp salt
- 1/2 * 1/2 cup semisweet chocolate chips
Salmon En Croute
By maredan
Salmon 1. Skin and bone the salmon and set aside
- Salmon
- 1 * 1 salmon filet, about 1-1/2 pounds/750 g
- 1 * 1 pound asparagus, trimmed
- 1/4 * 1/4 cup crème fraîche
- 3 to 4 * 3 to 4 tablespoons chopped fresh dill
- * Zest of 1 lemon
- 1 * 1 pound sheet puff pastry (2 sheets)
- * Salt and pepper
- Glaze
- 1 * 1 egg, lightly beaten
Tomato Avocado Salad
By maredan
Directions Tomato and Avocado Salad 1
- Tomato and Avocado Salad
- 1 * 1 tomato, seeded and finely diced tomato, seeded and finely diced
- 1 * 1 avocado, pitted and finely diced avocado, pitted and finely diced
- 1 * 1 green onion, finely chopped green onion, finely chopped
- 2 * 2 tablespoons olive oilolive oil
- 1/4 * 1/4 cup finely chopped cilantro finely chopped cilantro
- * salt and pepper salt and pepper
- Spicy
- 3 * 3 tablespoons olive oil
- 1 * 1 tablespoon jalapeno or other hot pepper sauce jalapeno or other hot pepper sauce
- * Grated zest of 1 limeGrated zest of 1 lime
- 3 * 3 small tortillas
Shrimp-and-Chorizo Pizza
By maredan
Make the dough: In a large bowl, dissolve the honey in 2 tablespoons of the warm water
- DOUGH
- 1/2 teaspoon honey
- 1/2 cup warm water
- 1 1/4 teaspoons active dry yeast
- 1 1/2 cups bread flour
- 1 1/2 teaspoons extra-virgin olive oil, plus more for brushing
- 1/2 teaspoon kosher salt
- TOPPINGS
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large garlic clove, minced
- 1/2 head escarole, cut into 1-inch pieces (4 cups)
- Salt and freshly ground pepper
- 6 ounces Manchego cheese, shredded (2 cups)
- 1/2 pound medium shrimp—shelled, deveined and halved lengthwise
- 1 1/2 ounces firm chorizo, thinly sliced
Strawberries with Buttermilk Ice and Balsamic Vinegar
By maredan
1. In a bowl, whisk 1 1/2 tablespoons of the sugar with 1/2 tablespoon of the lemon juice until the sugar is disso...
- 1 . 3 1/2 tablespoons sugar
- 2 . 1 1/2 tablespoons fresh lemon juice
- 3 . 1 cup low-fat buttermilk
- 4 . 1 pint strawberries, quartered
- 5 . 1/2 teaspoon finely grated lemon zest
- 6 . 1 teaspoon aged balsamic vinegar
- 7 . 4 tiny tarragon sprigs
Tortellini with Fennel Cream
By maredan
To assemble 1. For pasta dough, pulse ingredients in a food processor until blended (dough will be dry)
- Dough
- 2 * 2 cups + 6 Tbsp all-purpose flour
- 3 * 3 large eggs at room temperature
- 1/4 * 1/4 cup salt
- Filling
- 1 * 1 tablespoon olive oil
- 1 * 1 teaspoon fennel seeds
- 10 * 10 ounces ground pork
- 1 1/4 * 1 1/4 cups finely grated Parmesan
- 1 * 1 teaspoon finely chopped fresh rosemary
- 1/8 * 1/8 teaspoon cinnamon
- 1/8 * 1/8 teaspoon ground nutmeg
- 1/8 * 1/8 teaspoon ground black pepper
- 2 * 2 large eggs
- Fennel Cream
- 2 * 2 tablespoons olive oil
- 1 * 1 medium onion, sliced
- 1 * 1 head fresh fennel, thinly sliced
- 2 * 2 teaspoons finely chopped thyme
- 1/2 * 1/2 cup dry white wine
- 1 * 1 teaspoon fennel seed
- 2 * 2 cups whipping cream
- * salt and pepper
- * Grated Parmesan