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Recipes
Squashed Cherry Tomato and Smashed Olive Bruscetta
By noor90
What you are just about to do makes complete sense in cooking
- 2 handfuls cherry tomatoes
- 1 handful black olives
- 4 to 5 tablespoons extra-virgin olive oil
- 1 tablespoon dried oregano
- A drizzle herb vinegar
- 1 dried chile
- A handful fresh basil
- Sea salt and freshly ground black pepper
- 1/2 ciabatta or other rustic bread, cut into thick slices
- 1/2 clove garlic
- 4 boccacini
- Parmesan, for shaving
Proper Polenta
By noor90
Bring the water to boil in a large pan
- 1 1iter (34 ounces or a little more than a quart) water
- 8 ounces (250 grams) instant polenta
- 8 ounces (2 sticks) butter
- 2 handfuls grated Parmesan
- Salt and freshly ground black pepper
Apricot Upside Down Cake
By noor90
A cake that looks so impressive but is actually very easy
- Topping
- 100 * 100 g unsalted butter
- 12 * 12 Apricots halved and stoned
- 1 * 1 Juice and zest Lemon
- 1 * 1 cup caster sugar
- 1 * 1 teaspoon vanilla essence
- Cake
- 100 * 100 g unsalted butter
- 1 * 1 cup caster sugar
- 4 * 4 Eggs seperated
- 1 * 1 teaspoon vanilla essence
- 1 * 1¼ cups Plain Flour
- 2 * 2 teaspoons Baking powder
Grandma Ople's Apple Pie
By noor90
1. Melt butter in a sauce pan
- 1 * 1 recipe pastry for a 9 inch double crust pie
- 1/2 * 1/2 cup unsalted butter
- 3 * 3 tablespoons all-purpose flour
- 1/2 * 1/2 cup white sugar
- 1/2 * 1/2 cup packed brown sugar
- 1/4 * 1/4 cup water
- 8 * 8 Granny Smith apples - peeled, cored and sliced
Paella
By noor90
* Heat 2 teaspoons of the oil in a large saucepan over medium-high heat
- 80 * 80 ml Olive Oil
- 1 * 1 thinly sliced Chorizo Sausage
- 200 * 200 g French shallots sliced
- * sea salt
- 2 * 2 crushed Garlic Cloves
- 2 * 2 teaspoons sweet Paprika
- * ¼ teaspoon Cayenne pepper
- 500 * 500 g Calasparra paella rice (or use arborio rice)
- 400 * 400 g tin Tomatoes chopped
- * ½ teaspoon Saffron soaked in 1 tablespoon water
- 1 * 1 red Capsicum roasted, peeled and thinly sliced
- 1 * 1¼ L chicken stock
- 300 * 300 g chopped green beans
- 18 * 18 large raw Prawns peeled and deveined, tails left intact
- 300 * 300 g black Mussels beards removed
- 2 * 2 tablespoons chopped Flat-leaf parsley
- * Ground black Pepper
Banana Butterscotch Pudding
By noor90
Method * Preheat the oven to 180°C (350°F/Gas 4)
- 125 * 125 g Plain Flour
- * Salt
- 115 * 115 g caster sugar superfine
- 3 * 3 teaspoons Baking powder
- 1 * 1 Banana mashed
- 250 * 250 ml Milk
- 85 * 85 g unsalted Butter melted
- 1 * 1 Egg lightly beaten
- 1 * 1 teaspoon vanilla extract
- * vanilla ice cream to serve
- Topping
- 140 * 140 g soft brown sugar
- * ¼ cup Golden Syrup
- 250 * 250 ml boiling Water
Baked Tuna Risotto
By noor90
This hearty meal, is an easy to prepare one dish delight
- 2 * 2 tablespoons Extra Virgin Olive Oil
- 1 * 1 finely chopped Onion
- 1 * 1 finely chopped Garlic Clove optional
- 1 * 1 teaspoon sea salt
- 180 * 180 g Arborio rice
- 375 * 375 ml chicken stock or water
- 400 * 400 g can Roma tomatoes chopped
- 185 * 185 g can Tuna in spring water
- 3 * 3 Zucchinis finely sliced
- * freshly ground Black pepper
- 2 * 2 tablespoons finely chopped Flat-leaf parsley
- * shaved Parmesan optional
Panettone Bread and Butter Pudding
By noor90
To start the custard base, bring the milk and cream just to a boil in a saucepan
- 1 pint (575 millilitres) milk (don't use 2 percent, 1 percent, or skim)
- 1 pint (575 millilitres) double cream (heavy cream)
- 1 vanilla pod
- 4 medium eggs
- 6 ounces (170 grams) caster sugar (superfine sugar)
- Panettone, cut into thick slices and buttered
- 1 orange, zested
- 3 tablespoons Cognac
- A little icing sugar
Spaghetti Puttanesca
By noor90
Cook the spaghetti in salted, boiling water until al dente
- 1 pound (455 grams) dried spaghetti, the best you can get
- 2 cloves garlic, finely chopped
- 1 handful capers, soaked in water and drained
- 2 handfuls big black olives, pitted
- 12 anchovy fillets, roughly chopped
- 3 small dried red chiles, crumbled
- 1 tablespoon dried oregano
- Extra-virgin olive oil
- 2 (14 ounce/400gram) cans tomatoes, drained and chopped
- 1 good handful fresh basil
- Salt and freshly ground black pepper
Ricotta Hot Cakes With Honeycomb Butter
By noor90
Method Hot Cakes * Place ricotta, milk and egg yolks in a mixing bowl and mix to combine
- Hot Cakes
- 1 1/3 * 1 1/3 cups Ricotta
- * ¾ cup Milk
- 4 * 4 Eggs separated
- 1 * 1 cup Plain Flour
- 1 * 1 teaspoon Baking powder
- 1 * 1 Pinch of Salt
- 50 * 50 g Butter
- * fresh strawberry halved
- * icing sugar for dusting
- Honeycomb Butter
- 250 * 250 g unsalted Butter softened
- 100 * 100 g sugar honeycomb crushed with a rolling pin or a Crunchie bar
- 2 * 2 tablespoons Honey