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Recipes
Chicken Marsala with Mustard and Mascarpone
By norsegal8
Sprinkle the chicken with salt and pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- Kosher salt
- black pepper
- 5 tablespoons butter, divided
- 3/4 cup chopped onion
- 1 lb. cremini mushrroms, sliced
- 2 tablsspoons minced garlic
- 1 cup dry Marsala wine
- 1 cup (8 ounces) mascarpone cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons Chopped fresh Italian parsley leaves
- 12 ounces dried fettuccine
Arlettes - Paul Hollywood
By norsegal8
Directions Put the flours, salt, butter and 50ml (2fl oz) cold water in a bowl and gently mix to form a dough
- For the dough:
- For the dough:
- For the dough:
- 60 60g 1/4 (2 1/4 oz) strong white bread flour, plus extra for dusting
- 60 60g 1/4 (2 1/4 oz) strong white bread flour, plus extra for dusting
- 60 60g 1/4 (2 1/4 oz) strong white bread flour, plus extra for dusting
- 60 60g 1/4 (2 1/4 oz) plain flour
- 60 60g 1/4 (2 1/4 oz) plain flour
- 60 60g 1/4 (2 1/4 oz) plain flour
- 1 1 1 tsp salt
- 1 1 1 tsp salt
- 1 1 1 tsp salt
- 40 40g 1/2 (1 1/2 oz) unsalted butter, melted
- 40 40g 1/2 (1 1/2 oz) unsalted butter, melted
- 40 40g 1/2 (1 1/2 oz) unsalted butter, melted
- For the butter layer:
- For the butter layer:
- For the butter layer:
- 125 125g 1/2 (4 1/2 oz) unsalted butter, at room temperature
- 125 125g 1/2 (4 1/2 oz) unsalted butter, at room temperature
- 125 125g 1/2 (4 1/2 oz) unsalted butter, at room temperature
- 25 25g 25g (1oz) strong white bread flour
- 25 25g 25g (1oz) strong white bread flour
- 25 25g 25g (1oz) strong white bread flour
- 25 25g 25g (1oz) plain flour
- 25 25g 25g (1oz) plain flour
- 25 25g 25g (1oz) plain flour
- For the filling:
- For the filling:
- For the filling:
- 50 50g 3/4 (1 3/4 oz) granulated sugar
- 50 50g 3/4 (1 3/4 oz) granulated sugar
- 50 50g 3/4 (1 3/4 oz) granulated sugar
- 2 2 2 tsp ground cinnamon
- 2 2 2 tsp ground cinnamon
- 2 2 2 tsp ground cinnamon
- icing sugar, for dusting
- icing sugar, for dusting
- icing sugar, for dusting
Frosted Walnut Layer Cake - Mary Berry
By norsegal8
Directions Preheat the oven to 300°
- For the sponges:
- For the sponges:
- For the sponges:
- 225 225g 225g (8oz) self-raising flour, sifted
- 225 225g 225g (8oz) self-raising flour, sifted
- 225 225g 225g (8oz) self-raising flour, sifted
- 1 1 1 tsp baking powder
- 1 1 1 tsp baking powder
- 1 1 1 tsp baking powder
- 100 100g 1/2 (3 1/2 oz) walnuts, finely chopped
- 100 100g 1/2 (3 1/2 oz) walnuts, finely chopped
- 100 100g 1/2 (3 1/2 oz) walnuts, finely chopped
- 225 225g 225g (8oz) butter, softened, plus extra for greasing
- 225 225g 225g (8oz) butter, softened, plus extra for greasing
- 225 225g 225g (8oz) butter, softened, plus extra for greasing
- 225 225g 225g (8oz) caster sugar
- 225 225g 225g (8oz) caster sugar
- 225 225g 225g (8oz) caster sugar
- 4 4 4 large free-range eggs, beaten
- 4 4 4 large free-range eggs, beaten
- 4 4 4 large free-range eggs, beaten
- For the caramelized walnuts:
- For the caramelized walnuts:
- For the caramelized walnuts:
- 100 100g 1/2 (3 1/2 oz) caster sugar
- 100 100g 1/2 (3 1/2 oz) caster sugar
- 100 100g 1/2 (3 1/2 oz) caster sugar
- 10 10 10 walnut halves
- 10 10 10 walnut halves
- 10 10 10 walnut halves
- For the buttercream:
- For the buttercream:
- For the buttercream:
- 125 125g 1/2 (4 1/2 oz) butter, softened
- 125 125g 1/2 (4 1/2 oz) butter, softened
- 125 125g 1/2 (4 1/2 oz) butter, softened
- 1/2 1/2 1/2 tsp vanilla extract
- 1/2 1/2 1/2 tsp vanilla extract
- 1/2 1/2 1/2 tsp vanilla extract
- 2 2 2 tbsp milk
- 2 2 2 tbsp milk
- 2 2 2 tbsp milk
- 250 250g 250g (9oz) icing sugar
- 250 250g 250g (9oz) icing sugar
- 250 250g 250g (9oz) icing sugar
- For the boiled icing
- For the boiled icing
- For the boiled icing
- 2 2 2 large egg whites
- 2 2 2 large egg whites
- 2 2 2 large egg whites
- 350 350g 350g (12oz) caster sugar
- 350 350g 350g (12oz) caster sugar
- 350 350g 350g (12oz) caster sugar
- 1/4 1/4 1/4 tsp cream of tartar
- 1/4 1/4 1/4 tsp cream of tartar
- 1/4 1/4 1/4 tsp cream of tartar
Mini Pumpkin Bundt Cakes - WS
By norsegal8
These petite pumpkin-shaped cakes can be served on their own or joined together with frosting to form three-dimensi...
- For the cakes:
- 3 1/3 cups all-purpose flour
- 2 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 2 1/4 tsp. salt
- 5 tsp. ground cinnamon
- 2 tsp. ground ginger
- 1 3/4 tsp. freshly grated nutmeg
- 1 tsp. ground allspice
- 1/4 tsp. ground cloves
- 14 Tbs. (1 3/4 sticks) unsalted butter
- 1 2/3 cups firmly packed light brown sugar
- 1 2/3 cups granulated sugar
- 4 eggs
- 1 cup milk
- 1 2/3 cups pumpkin puree
- For the frosting:
- 8 oz. cream cheese
- 8 Tbs. (1 stick) unsalted butter
- 1 cup confectioners' sugar, sifted
- 1/2 tsp. vanilla extract
- Food coloring as desired
White Bread
By norsegal8
These mountainous loaves bake to a generous four and a half inches high, providing a large enough slice for th...
- 2 1/2 cups warm water (105°F to 115°F)
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 7 cups (approximately) bread flour or unbleached all-purpose flour
- 1 tablespoon salt
- 1/2 stick (2 ounces) unsalted butter, at room temperature
Creamless Creamy Tomato Soup
By norsegal8
1. Heat 2 tablespoons oil in a Dutch oven over medium-high heat until shimmering
- 1/4 cup olive oil, plus more for drizzling
- 1 medium onion, chopped medium (about 1 cup)
- 3 medium garlic cloves, minced
- 1 bay leaf
- 2 (28-ounce) cans whole tomatoes packed in juice
- 1 tablespoon brown sugar
- 3 large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces
- 2 cups low-sodium chicken broth
- 2 tablespoons brandy (optional)
- 1/4 cup chopped fresh chives
Finnish Pulla
By norsegal8
Like brioche and challah, Finnish pulla is a butter-and-egg-rich bread
- 1 cup milk
- 1 tablespoon active dry yeast
- 1/4 cup warm water (about 110°F)
- 1/2 cup sugar
- 1 teaspoon crushed cardamom seeds (from about 7 pods)
- 1 teaspoon salt
- 2 large eggs, lightly beaten, at room temperature
- 4 1/2 to 5 cups unbleached all-purpose flour
- 1 stick unsalted butter, melted
- 1 large egg beaten with 1 tablespoon milk, for glaze
- Sliced or slivered almonds, for topping
- Pearl sugar, for topping
Chicken and Rice with Tomatoes, White Wine and Parsley
By norsegal8
Though we rarely suggest stirring rice while it cooks, in this dish it is necessary, or the top layer might dry out...
- 1 whole chicken (3 to 4 pounds), rinsed, patted dry and cut into 8 pieces, wings reserved for another use
- Salt and ground black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped fine
- 3 cloves garlic, minced very fine
- 1 1/2 cups long grain white rice
- 1 (14.5-ounce) can diced tomatoes, drained (about 1 cup) and 1/2 cup liquid reserved
- 1/2 cup white wine
- 1 teaspoon table salt
- 1/3 cup chopped fresh parsley leaves
Grilled Lamb Chops
By norsegal8
Recipe courtesy Giada De Laurentiis
- 2 large garlic cloves, crushed
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Pinch cayenne pepper
- Coarse sea salt
- 2 tablespoons extra-virgin olive oil
- 6 lamb chops, about 3/4-inch thick
String Beans with Shallots
By norsegal8
Recipe courtesy Barefoot Contessa Family Style,2002, All Rights Reserved
- 1 pound French string beans (haricots verts), ends removed
- Kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 3 large shallots, large-diced
- 1/2 teaspoon freshly ground black pepper