Cindy's profile page
Recipes
Carolyn Robb's Chocolate ‘Fridge-cake’
By Cindy
Melt the butter, honey and chocolate powders in a heavy based pan
- 1 lb butter
- 9 oz golden syrup (You could use a thick, mild honey instead)
- 2 oz dark cocoa powder
- 2 oz drinking chocolate powder
- 1 1/4 lb crushed biscuits (Graham crackers)
- 5 oz soft figs – in a chunky dice (or soft dates)
- 6 oz mixed nuts – (I use pistachios, pecans and toasted almonds- You can substitute the nuts with chopped up ‘Mars bars’ or ‘Twix’ bars– this definitely appeals to the younger palate more than nuts!)
Rolled Turkey and Apple Quesadillas
By Cindy
Spray a nonstick grill pan or nonstick griddle pan with vegetable oil cooking spray
- Vegetable oil cooking spray
- 1/3 cup whipped cream cheese, at room temperature (about 3 ounces)
- 1/2 tablespoon honey
- 4 (8-inch) whole wheat tortillas
- 1/2 small red apple, such as Red Delicious, cored and sliced into 1/4-inch thick slices
- 1 cup shredded smoked mozzarella (4 ounces)
- 1 cup shredded mild Cheddar (4 ounces)
- 8 thin slices smoked Black Forest deli turkey meat (5 ounces)
Cheesy Polenta
By Cindy
From "Giada's Family Christmas" show
- 9 cups water
- 1 tablespoon salt, plus extra for seasoning
- 2 1/2 cups yellow cornmeal or polenta
- 1 1/2 cups freshly grated Parmesan
- 1 1/2 cups whole milk, at room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1/3 cup chopped fresh flat-leaf parsley
- Freshly ground black pepper
Grilled Chicken with Arugula Pesto
By Cindy
Heat a grill pan to high
- 1/4 cup sliced or slivered almonds or shelled pistachios
- 1 cup packed fresh arugula leaves
- 1/2 cup packed fresh basil leaves
- 1/2 lemon, juiced
- 1 clove garlic, grated or minced
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 4 small pieces boneless, skinless chicken breast (tenders removed)
Italian Flat Bread (Piadina) with Fontina and Prosciutto
By Cindy
Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook att...
- 3 1/2 cups all purpose flour, plus extra for dusting
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt, plus extra, to taste
- 1 stick butter, (1/2 cup) cut into 1/2-inch pieces, at room temperature
- 10 to 12 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 1 pound whole milk ricotta cheese
- 2 teaspoons lemon zest (from about 2 lemons)
- Freshly ground black pepper
- 6 ounces fontina cheese, shredded
- 4 ounces prosciutto, thinly sliced
- 1 cup chopped fresh basil leaves
Fried Green Beans and Wasabi Ranch
By Cindy
Recipe courtesy Rachael Ray
- 1 cup sour cream
- 1/2 cup buttermilk
- 1 to 2 teaspoons wasabi paste
- 2 to 3 tablespoons finely chopped fresh chives
- Salt and pepper
- 1 1/4 to 1 1/2 pounds green beans
- Frying oil
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon granulated onion
- 1 tablespoon granulated garlic
- 2 large eggs, beaten
Lemon Ricotta Cookies with Lemon Glaze
By Cindy
Preheat the oven to 375 degrees F
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Easy Italian Mac - Recipe.com
By Cindy
Mac 'n' cheese takes a decidedly Italian twist with bow tie pasta and mascarpone cheese
- 8 oz. dried bow tie pasta
- 1 fennel bulb, trimmed and chopped
- 8 oz. fresh asparagus spears
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1 clove garlic, minced
- 1/2 cup mascarpone cheese
- 1/2 cup shredded mozzarella cheese (2 oz.)
- 1/4 cup finely shredded Pecorino Romano cheese (1 oz.)
- 1 cup frozen peas, thawed
- Salt and ground black pepper
- 1 Tbsp. finely chopped fresh Italian (flat-leaf) parsley
Fresh Peaches and Cream Rustic Pie
By Cindy
Directions Preheat the oven to 400 degrees F
- Crust
- 1/2 Perfect Pie Dough (1 disk), recipe follows
- Filling
- 3 cups peeled, pitted, and sliced peaches
- 1/2 cup brown sugar
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- Flour, for dusting
- 1 tablespoon cold unsalted butter, cut into pieces
- 1 large egg, lightly beaten
- 2 teaspoons sugar (recommended: turbinado)
- Vanilla bean ice cream or fresh whipped cream, for garnish
- Perfect Pie Dough
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
- 4 to 6 tablespoons ice cold water
Amaretto and Raspberry Smoothie
By Cindy
Directions Place half the raspberries in a blender with half the ice cream, 1 tablespoon almond liqueur, and 1 tea...
- 12 ounces fresh raspberries (or 12-ounces frozen raspberries, thawed), divided
- 1 quart vanilla gelato (or ice cream), lightly softened, divided
- 2 tablespoons almond liqueur (recommended: Amaretto), divided
- 2 teaspoons orange zest, divided
- Ice
- 4 Italian macaroon cookies (recommended: Amaretti), divided