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Recipes
Raspberry Sorbet
By Dunjab
1. In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve
- 1 1⁄2 cups sugar
- 1 tsp. vanilla extract
- 1 1/4 lb. fresh raspberries (about 5 cups)
- 2 tbsp. fresh lemon juice
Basmati Rice Salad with Currants and Nuts
By Dunjab
Combine 4 cups water and rice in large saucepan
- 4 cups water
- 2 cups brown basmati rice
- 1 1/3 cups thinly sliced green onions
- 1 1/2 cups thinly sliced celery
- 3/4 cup minced fresh parsley
- 3/4 cup chopped pecans
- 1/2 cup dried currants
- 1/2 cup chopped walnuts
- 5 tablespoons olive oil
- 5 tablespoons lemon juice
- 3 tablespoons soy sauce
- 2 1/2 teaspoons ground cumin
- Read More http://www.epicurious.com/recipes/food/views/Basmati-Rice-Salad-with-Currants-and-Nuts-15688#ixzz1Aaqu2CaU
Roasted Romas with Shallots and Beans
By Dunjab
Roma tomatoes, especially the late summer ones, with dark blush and sweet flavor really shine when roasted
- 1 lb Roma tomatoes
- 2 medium-sized shallots, quartered
- 8 cloves garlic, whole, peeled
- 1/4 cup olive oil
- Coarse sea salt
- 1/2 T chopped fresh herbs, rosemary, thyme
- 4 slices Country or Ciabatta bread, one-inch thick
- 1 1/2 cups cooked beans, cannellini or your choice
- G
- arlic clove for bread (optional)
- 1/4 cup balsamic vinegar, reduce until thickened, about 2 T
- Few fresh basil leaves, slivered
Scallop Ceviche
By Dunjab
1. Mix together scallops, lime juice, and lemon zest and juice in a bowl
- 1 pound sea scallops, chopped
- 1/3 cup lime juice
- Zest and juice of 1 lemon
- 2 large oranges
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped jalapeño chile
- 1/2 teaspoon salt
- 1/4 cup slivered red onion
- 1 avocado, cubed
Mandelparfait mit Espresso-Biskuit
By Dunjab
Zubereitung 1. Für das Parfait die Mandeln im vorgeheizten Backofen bei 200 Grad (Gas 3, Umluft 180 Grad) auf d...
- Mandelparfait:
- 90 g geschälte Mandelkerne
- 110 g Zucker
- Mark von 1/2 Vanilleschote
- abgeriebene Schale von 1/2 Bio-Zitrone
- 4 Eigelb, (Kl. M)
- 250 ml Schlagsahne
- Espresso-Biskuit:
- 2 Eier , (Kl. M)
- 60 g Zucker
- 60 g Mehl
- 6 g Espressopulver, (instant)
- 3 El Olivenöl
- Öl und Mehl für die Kaffeetassen
- Schokoladensauce
- 50 g Zucker
- 15 g Kakaopulver
- 50 g Crème fraîche
- Orangenfilets
- 4 Orangen
- Außerdem
- Backpapier
- Klarsichtfolie
Kahlua or Lemon Cake
By Dunjab
The above was original recipe given to me by friend
- 1 - yellow cake mix (I have used choc cake but prefer yellow)
- 1 - small package instant chocolate pudding
- 1 - cup of oil
- 4 eggs
- 1/4 c. vodka
- 1/4 c.Kahlua
- 3/4 c. water
- Icing
- 1/2 c. powdered sugar
- 1/4 c. Kahlua
Pan-Roasted Pear Salad
By Dunjab
As an alternative to baked or poached pears, try this pan roasting recipe
- 3 Pears, ripe but still firm, quartered and cored
- 1 small minced shallot
- 2 1/2 t sugar
- 1/2 head green leaf lettuce torn in large pieces
- 2 T plus 2 t olive oil
- 1 C (packed) mizuna, rough chop in large pieces
- Salt and fresh ground black pepper
- 4 oz Fromage Blanc
- 4 T balsamic vinegar
- 3/4 cup roughly chopped roasted hazelnuts
Rubarb and Ginger Brioche Bread Pudding
By Dunjab
Rhubarb •Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve
- rhubarb
- •1 cup seedless raspberry preserves
- •1/2 cup water
- •1/3 cup chopped crystallized ginger
- •1 tablespoon finely grated orange peel
- •2 1/2 pounds rhubarb (preferably bright red), ends trimmed, stalks cut into ½ inch-wide pieces (8 to 9 cups)
- pudding
- •3/4 cup sugar
- •3 large eggs
- •1 cup whole milk
- •1 cup heavy whipping cream
- •1 vanilla bean, split lengthwise
- •Butter (for dish)
- •8 (or more) 1/2-inch-thick slices brioche or egg bread (each about 5x4 inches), cut lengthwise in half
- •Lightly sweetened whipped cream
- Read More http://www.bonappetit.com/recipes/2010/05/rhubarb_and_ginger_brioche_bread_pudding#ixzz19BRmrF1o
Roquefort Souffles
By Dunjab
1.Preheat the oven to 375°
- 2 tablespoons unsalted butter, plus softened butter for the ramekins
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons all-purpose flour
- 1 cup milk
- Pinch of salt
- Pinch of cayenne pepper
- 2 ounces Roquefort cheese
- 5 large eggs, separated
- 2 tablespoons snipped chives
Fruit Salad
By Dunjab
Für den Sud: Kumquats heiß abspülen, trocknen und in dünne Scheiben schneiden
- Für den Sud:
- 200 Gramm
- Kumquats
- 4 EL
- Zucker
- 1/2 TL
- Kardamomkapseln (zerstoßen)