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Recipes
ZUCCHINI****Zucchini Salad with Herbs
By Unblond1
This was very good. Dan even ate all of his and remarked that it was a good dressing
- 1 tbsp. lemon juice
- 1 tsp. dijon
- 1/2 tbsp. honey
- 1/2 tsp. anchovy paste
- 1/2 tbsp. sherry vinegar
- 1 tbsp. EVOO
- Salt and freshly ground black pepper
- 1 small zucchini, trimmed and thinly sliced into half moons
- 1 1/2 cups mixed baby lettuce
- 2 tbsp. loosely packed fresh flat-leaf parsley
- 2 tbsp. loosely packed fresh mint leaves, torn in 1/2 lengthwise if large
- 2 tbsp. loosely packed fresh basil leaves, torn into small pieces
- 6 kalamata or nicoise olives, pitted and thinly sliced lengthwise
- 2 green onions, sliced on the diagonal
Laura Calder's Jellied Eggs with Tarragon
By Unblond1
I saw her make this on TV - they were very pretty
- 4 servings
- 1 1/2 cups home-made beef consommé (she used beef
- stock on the show)
- 1 tablespoon gelatine
- 1 tablespoon Cognac
- 1 pinch Salt and pepper
- 2 eggs
- 8 tarragon leaves
EGGS*****Penne Carbonara
By Unblond1
02/07/17 - Great for both, as written
- 1/4 cup garlic scapes, cut into 1/4 inch coins (Optional - they were great but I'm sure it will still be good without - no need to replace with anything else)
- 3 1/2 ounces penne
- 1 1/2 ounces thinly-sliced pancetta strips
- 1 tablespoon extra-virgin olive oil
- 1 whole large egg plus 1 yolk
- 20 grams grated Pecorino Romano
- 20 grams grated Parmigiano-Reggiano
- 1/2 teaspoon freshly ground black pepper (ground medium-coarse), plus more for serving
- 1 tablespoons finely chopped fresh parsley, to garnish (Optional - didn't bother but it could work)
ASIAN****Egg and Miso Soup
By Unblond1
22/08/16 - VVG
- 1 1/2 cups chicken broth
- 1 teaspoon white (shiro) miso
- 1 teaspoon sambal olek
- 1 extra-large organic egg
- 1 cup baby spinach, bok choy or kale/chard/spinach mix
- 2 Chopped scallions
- Coarse salt and freshly ground pepper
CAKE*****Brownie Surprise Pudding Cake
By Unblond1
Super ! It separates into a cake-like layer around the outside with a running, sauce-like layer in the bottom
- EQUIPMENT:
- 2 Servings
- 1/4 cup flour
- 1/4 cup sugar
- 2 tbsp. + 2 tsp. Droste cocoa
- 1/8 tsp. baking powder
- 1/8 tsp. salt
- 1/8 tsp. cayenne
- 2 tbsp. beaten egg or egg substitute
- 1 1/2 tbsp. unsalted butter, melted and cooled
- 2 tbsp. milk - 1%
- 1/2 tsp. vanilla extract
- 2 tbsp. chopped walnuts
- 2 tbsp. miniature semisweet chocolate chips
- 1 1/2 tbsp. splenda brown - packed
- 1/3 cup boiling water
- Vanilla ice cream or custard sauce, to serve
- 2 ramekins
- 1 baking sheet
HADDOCK****Bacon & Tomato-Topped Haddock
By Unblond1
09/09/16 - VG for both. Bit of work involved, though, so it's not suitable for weeknights unless you make the toppi...
- 2 bacon strips, thinly sliced into lardons
- 1 shallot, thinly sliced
- 1 garlic clove, minced or thinly sliced
- 1 sprig of thyme
- 3 tablespoons panko
- 2 tablespoons shredded parmigiano reggiano
- 1 plum tomato or 3 cherry tomatoes, chopped
- 2 tablespoons minced fresh parsley
- 1/2 tablespoon EVOO
- 1 haddock fillet, halved (about 7 1/2 ounces)
- lemon wedges, to serve
- salt and pepper, to taste
WAHOO/ONO****Seared Hawaiian Ono with Pineapple Ginger Salsa
By Unblond1
06/05/16 - VVG for both, although I almost burned the fish while cooking it due to the marinade - keep that in mind...
- Ingredients:
- 1 piece Ono cut into 2 pieces
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sliced ginger
- 1 garlic clove
- 1 teaspoon olive oil
- Pineapple Ginger Salsa (4 servings):
- 1 1/2 cups pineapple, small diced
- 1 jalapeño - seeds removed, very finely diced
- 2 tablespoons minced red bell pepper
- 2 tablespoons finely diced red onion
- 1/2 tsp finely minced or grated ginger root
- 1/4 Cup chopped cilantro
- zest and juice of 1/2 small lime
- kosher salt to taste
QUINOA-Quinoa Salad with Artichokes and Parsley
By Unblond1
Allison Fishman, Cooking Light APRIL 2011
- 1 tablespoon olive oil
- 1 cup chopped spring or sweet onion
- 1/2 teaspoon chopped fresh thyme
- 1 (9-ounce) package frozen artichoke hearts, thawed
- 1 cup fat-free, lower-sodium chicken broth
- 1/2 cup uncooked quinoa
- 1 cup chopped fresh parsley
- 5 teaspoons grated lemon rind
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
TROUT-Trout with Preserved Lemon Vinaigrette
By Unblond1
In a bowl, whisk the vinegar, lemon juice, preserved lemon, minced shallot, fish sauce and sugar
- 3 tablespoons cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced preserved lemon peel
- 1 tablespoon minced shallot
- 1 1/2 teaspoons fish sauce
- 1 teaspoon sugar
- 1/2 cup grapeseed oil
- 1 tablespoon finely chopped parsley
- Kosher salt
- Freshly ground pepper
- Six 6-ounce trout fillets
- 2 cups watercress sprigs
WHOLE*****Spicy Beer-Can Chicken - 3 points
By Unblond1
* To make the spice rub, combine all the ingredients in a small bowl
- FOR THE SPICE RUB:
- 1 tsp. kosher or sea salt
- 2 tsp. ground cumin
- 1/2 tsp. crushed red chile flakes
- 1 tsp. ground coriander
- 1 tsp. dry mustard
- 1 tsp. smoked paprika
- 1 tsp. granulated garlic
- 1 tsp. celery salt
- 1 tsp. lemon pepper
- FOR THE OPTIONAL SAUCE:
- 3 tbsp. ketchup
- 1 1/2 tbsp. dijon
- 3/4 tbsp. molasses
- 3/4 tbsp. red wine vinegar
- 1/4 tsp. tabasco
- FOR THE CHICKEN:
- 3 - 4 lb. organic chicken
- 3 - 4 cloves garlic
- 1 can beer