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Recipes
Sweet Potato-Topped Shepherd’s Pie
By krystallondon
Place the sweet potatoes in a large pot, cover with water and bring to a boil
- 3 large or 4 medium sweet potatoes, peeled and cut into chunks
- Salt and pepper
- 1 cup milk
- 3 tablespoons butter
- 1 egg, beaten
- 1 teaspoon paprika or sweet smoked paprika
- 1 1/2 tablespoons extra-virgin olive oil (EVOO)
- 8 ounces cremini or white mushrooms, quartered
- 1 1/2 pounds ground sirloin
- 1 onion, chopped
- 2 large cloves garlic, chopped
- 2 tablespoons fresh sage, thinly sliced, or 2 teaspoons dried rubbed sage (about 2/3 palmful)
- 1 cup frozen peas
- 2 tablespoons flour
- 3/4 cup dark beer (optional)
- 1 cup beef stock (1 1/2 cups if not using beer)
- 3 About 3 tablespoons worcestershire sauce
- 2 tablespoons dijon mustard
- A little chopped fresh parsley, for garnish
Sugar Snap Sides
By krystallondon
June's the month for sweet, crunchy sugar snap peas
- Sugar Snap Peas
Malteaser Cake
By krystallondon
In continuation of my baking frenzy, yesterday I made Malteser cake to take into work
- 85 g butter
- 2 tbsp golden syrup
- 2 tbsp cocoa
- 170 g digestives, crushed
- 140 g Maltesers, lightly crushed
- 30 g Maltesers, left whole
Raspberry & Chocolate Muffins
By krystallondon
Ok, I promise, I will try and make sure the next post doesn’t involve raspberries! The one problem I find about p...
- 300 g plain flour, sifted
- 1 tsp baking powder
- 150 g golden caster sugar
- 225 ml milk
- 1 tsp vanilla extract
- 50 g butter, melted
- 1 egg
- 50 g chocolate chunks (I used milk chocolate)
- 250 g raspberries
Cherry Chocolate Muffins
By krystallondon
1. HEAT oven to 375°F. Coat 6 muffin cups with no-stick cooking spray
- • Crisco® Original No-Stick Cooking Spray
- 1 • 1 cup Pillsbury BEST® All Purpose Flour
- 2 • 2 tablespoons unsweetened cocoa powder
- 2 • 2 teaspoons baking powder
- 1/4 • 1/4 teaspoon salt
- 1 • 1 large egg
- 3 • 3 tablespoons Crisco® Pure Vegetable Oil
- 2 • 2 tablespoons milk
- 2/3 • 2/3 cup Orchard's Finest Michigan Red Tart Cherry Preserves
- 1/4 • 1/4 teaspoon almond extract
- 1 • 1 tablespoon miniature chocolate chips
Shortbread Candy Bars
By krystallondon
1. Preheat oven to 350 degrees
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed light-brown sugar
- 1 1/4 teaspoons coarse salt
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup semisweet chocolate chips
- 2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)
Chewy Date Nut Bars
By krystallondon
In a large bowl, combine cake mix and brown sugar
- 1 package (18-1/4 ounces) yellow cake mix
- 3/4 cup packed brown sugar
- 3/4 cup butter, melted
- 2 eggs
- 2 cups chopped dates
- 2 cups chopped walnuts
Sweet Potato & Pear Soup
By krystallondon
A sweet and warming winter soup with a hint of heat from the paprika and a touch of thyme that recalls the taste of...
- 1 tbsp (15 mL) butter
- 1 small onion, chopped
- 1/4 cup (50mL) chopped carrot
- 1/4 cup (50 mL) chopped celery
- 3 medium-sized sweet potatoes, peeled and diced
- 2 pears, peeled and diced
- 1/2 tsp (2 mL) dried thyme
- 1 tsp (5 mL) paprika
- 5 cups (1.25 L) chicken broth (low salt canned or homemade)
- 1/3 cup (75 mL) whipping cream, optional
- 2 tsp (10 mL) maple syrup, or to taste
- 2 tsp (10 mL) lime juice, or to taste
- Salt and freshly ground pepper to taste
Rum & Raisin Cheesecake
By krystallondon
How did it taste? A-maze-ing!! You have to try it to believe it
- For the rum soaked raisins
- 70 g raisins
- 4 tbsp (60ml) Amber rum
- For the cheesecake filling
- 200 g Chocolate bourbon biscuits
- 50 g butter
- 600 g cream cheese
- 180 g caster sugar
- 1 ½ tbsp plain flour
- 3 eggs
- 1 tbsp date syrup (or ½ tbsp molasses)
- The rum soaked raisins
- For the chocolate sour cream topping
- 300 ml sour cream
- 50 g dark chocolate
- To serve
- 100 ml double cream
Spinach, Feta & Asparagus Frittata
By krystallondon
1) Heat oven to 220oc. Blend the cornflower with a bit of milk, then whisk in the rest of the milk and eggs
- 4 eggs
- 1 tbsp cornflower
- 200 ml milk
- asparagus spears
- seasoning