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Recipes
Biscotti alla Parmigiana
By JDARK
1. In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt
- 1 cup all-purpose flour
- 1 cup softened unsalted butter
- 1 cup freshly grated Parmesan
- 1 teaspoon chopped fresh rosemary leaves
- Pinch sea salt
Apple Zeppole with Cinnamon Whipped Cream
By JDARK
1. In a medium saucepan combine the butter, salt, sugar, and water over medium heat
- 1 large apple, peeled and grated (about 1 1/2 cups)
- 1/4 cup sugar
- 1 stick butter
- 1/4 teaspoon salt
- 1/2 cup water
- 1 cup flour
- 4 eggs
- 1 cup whipping cream
- 2 tablespoons confectioners' sugar, plus more for dusting
- 1 teaspoon cinnamon
- Olive oil for frying
Garlic Bread
By JDARK
1. Rub the outside of the loaf of bread with a piece of garlic that has been cut open
- 1 loaf French bread
- 3 cloves garlic
- 1/2 cup real butter, melted
- 1/3 cup Parmesan cheese
- 1 tablespoon parsley
- 1/2 teaspoon oregano
- Paprika
Risotto with Bacon and Kale
By JDARK
1. Place a rack in the center of the oven
- 4 slices bacon, chopped coarsely
- 1 large onion, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Arborio rice
- 3 cups low-salt chicken broth, plus 1/4 to 1/2 cup
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 3/4 cup diced cooked chicken
- 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
- 1 roasted carrot, chopped
- 1 roasted parsnip, chopped
- 1 roasted shallot, chopped
- 1/2 cup freshly grated Parmesan
Polenta and Chicken Tartlets
By JDARK
Polenta: 1. Make the polenta according to package instructions
- Tartlets:
- 1 pound instant polenta (about 2-1/2 cups)
- 1 cup cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Topping:
- 2 cups shredded store-bought roasted chicken
- 1/2 cup store-bought pesto
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dried cranberries
Panettone Bread Pudding with Amaretto Sauce
By JDARK
Sauce: 1. Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequent...
- Sauce:
- 1/2 cup whipping cream
- 1/2 cup whole milk
- 3 tablespoons sugar
- 1/4 cup amaretto liqueur
- 2 teaspoons cornstarch
- Bread Pudding:
- 1 loaf panettone bread, crusts trimmed, cut into 1" cubes
- 8 large eggs
- 1-1/2 cups whipping cream
- 2-1/2 cups whole milk
- 1-1/4 cups sugar
Easy iced buns
By JDARK
Kids will love these old fashioned iced buns, get them to help you decorate them too!
- 500 500g 500g white bread mix (we used Wright's)
- 100 100g 100g caster sugar
- 1 1 1 egg
- 350 350g 350g icing sugar
- sprinkles (plus food colouring, if you like)
Salted caramel & popcorn crumble choux buns
By JDARK
Edd Kimber puts a new spin on classic French choux pastry with these salted caramel buns filled with popcorn cream
- 125 125g 125g toffee popcorn (to fill the buns)
- to sugar, to serve
- to gold leaf, to decorate (optional)
- 50 50g 50g plain flour
- 50 50g 50g golden caster sugar
- 40 40g 40g unsalted butter, cold and chopped into small pieces
- 150 150g 150g granulated sugar
- 125 125ml 125ml double cream
- 10 10g 10g unsalted butter
- large pinch large pinch of flaked sea salt
- 600 600ml to double cream, plus a little extra to top up
- 125 125g 125g toffee popcorn
- large pinch large pinch of flaked sea salt
- 60 60g 60g unsalted butter, chopped into small cubes
- 1/4 1/4 1/4 tsp golden caster sugar
- 85 85g 85g plain flour
- 2-3 2-3 2-3 large eggs
Moroccan Sweet Potato Salad
By JDARK
1. If using the raisins, cover them with boiling water and allow them to soak while the sweet potatoes are cooking
- 1 pound sweet potatoes or yams
- 2 tablespoons honey or sugar
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pepper
- 1/8 teaspoon turmeric
- Several saffron threads, crumbled
- 2 cups water
- 1/3 cup raisins
Decadent Chocolate Brownies
By JDARK
1. Heat oven to 350 degrees F
- 2 ounces unsweetened chocolate
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon vanilla
- Pinch of salt