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Recipes
Honey Sponge Cake (Kasutera)
By Amanda26
Place eggs in warm water; let stand for 10 minutes
- 5 eggs
- 1 pinch salt
- 1 pinch cream of tartar
- 1/4 cup liquid honey
- 1/2 cup granulated sugar
- 1/2 tsp grated orange rind
- 3/4 cup all-purpose flour
- 3/4 tsp baking powder
- Icing sugar, (optional)
Rosemary Scalloped Potatoes
By Amanda26
Sauce: In saucepan, melt butter over medium heat; cook flour, salt, rosemary and pepper, stirring, for 1 minute
- Sauce:
- 4 Yukon Gold potatoes, (2 lb/1 kg total)
- 2 sweet potatoes, (1 lb/500 g total)
- 1 small onion, chopped
- 1/2 cup grated Parmesan cheese
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 tsp salt
- 3/4 tsp crumbled dried rosemary
- 1/2 tsp pepper
- 3 3/4 cups milk
Chickpea and Swiss Chard Curry
By Amanda26
In saucepan, heat oil over medium heat; cook cumin seeds until beginning to pop, about 1 minute
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 green chilies, seeded and chopped
- 2 tsp finely minced gingerroot
- 2 tsp finely minced garlic
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 1/2 tsp garam masala, (optional)
- 2 tsp tomato paste
- 1/4 tsp cayenne pepper
- 1/4 tsp tumeric
- 1 cup chopped whole canned tomatoes
- 1/2 tsp salt
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 4 cups chopped Swiss chard leaves
Vanilla Almond Crescents
By Amanda26
Vanilla Sugar: Split vanilla bean and scrape out seeds; place seeds in food processor
- Vanilla Sugar:
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1/2 tsp salt
- 1 cup unsalted butter, cubed
- 1 tsp vanilla
- 1/2 vanilla beans
- 1/2 cup granulated sugar
Roasted Brussel Sprouts and Shallots
By Amanda26
In roasting pan, toss together brussels sprouts, shallots, oil, mustard seeds, salt and pepper
- 8 cups brussels sprouts (2lb/1kg), trimmed and halved
- 8 shallots, halved
- 3 tbsp extra-virgin olive oil
- 1 tbsp mustard seeds
- 1/2 tsp salt
- 1/4 tsp pepper
Healthy Pulled Pork Sandwiches
By Amanda26
In a large Dutch oven heat 2 teaspoons of oil over medium heat
- 3 tsp vegetable oil, divided
- 1 small onion, chopped
- 2 cloves garlic, chopped
- Kosher salt and freshly ground pepper
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup ketchup
- 1/3 cup plus 1 tablespoon apple cider vinegar
- 2 tbsp molasses
- 1 pork tenderloin, about 1 pound, cut into 4 pieces
- 1 tablespoon whole grain mustard
- 3 cups broccoli slaw
- 6 whole wheat hamburger rolls, split
Chestnut Cream Cake
By Amanda26
Grease side of 9-inch (2.5 L) round springform pan; line bottom with parchment or waxed paper
- Chestnut Cream Filling:
- 2 eggs
- 3 eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 tsp vanilla
- 1 pinch salt
- 3/4 cup all-purpose flour
- 2 cups whipping cream
- 3 tbsp cognac or brandy
- 3/4 cup sweetened chestnut spread
- 1/2 oz bittersweet chocolate, finely grated
Oka Mushroom Cheese Potato Gratin
By Amanda26
In skillet over medium heat, melt butter; fry onions, garlic, sage, salt and pepper, stirring occasionally, until o...
- 1/4 cup butter
- 2 onions, finely chopped
- 1 clove garlic, minced
- 1 tbsp finely chopped fresh sage or 1/2 tsp dried
- 1/2 tsp salt
- 1/4 tsp white pepper
- 3 lb (1.4 kg) russet potatorusset potatoes or baking potatoes
- 7 oz (198 g) chilled Oka with Mushrooms cheese
Shanghai-Style noodles
By Amanda26
Fill a large pot halfway with water and bring to a boil
- 8 oz whole-wheat spaghetti
- 5 crowns broccoli, florets only
- 1 juice orange, zested and juiced
- 2 tbsp low-sodium soy sauce
- 1/4 tsp red pepper flakes
- 1 tbsp ground ginger
- 1 tsp olive oil
- 3/4 lb beef sirloin strips, cut into 1/2-inch thick, 2-inch long pieces
- 4 cloves garlic, chopped
- 1/2 lb snow peas, rinsed well and trimmed
Saucy Sausage Supper
By Amanda26
Remove casings from sausages; crumble meat into large nonstick skillet
- 12 oz hot or sweet Italian sausages
- 1 can (28 oz/796 ml) tomatoes
- 1 tbsp tomato paste
- 1 tsp fennel seeds, crushed
- 3 cups quartered mushrooms
- 2 zucchini
- 4 cups penne or rigatoni
- 1/4 cup grated Parmesan cheese (optional)