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Recipes
Turtle Brownies
By norsegal8
To drizzle the caramel in step 4, use a 1/4-cup dry measuring cup that has been sprayed with nonstick cooking spray
- Caramel
- 1/4 cup heavy cream plus 2 additional tablespoons
- 1/4 teaspoon table salt
- 1/4 cup water
- 2 tablespoons light corn syrup
- 1 1/4 cups sugar (8 3/4 ounces)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Brownies
- 8 tablespoons unsalted butter (1 stick), cut into 8 pieces
- 4 ounces bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 3/4 cup unbleached all-purpose flour (3 3/4 ounces)
- 1/2 teaspoon baking powder
- 2 large eggs, room temperature
- 1 cup sugar (7 ounces)
- 1/4 teaspoon table salt
- 2 teaspoons vanilla extract
- 2/3 cup chopped pecans (about 2 3/4 ounces)
- 1/3 cup semisweet chocolate chips (optional)
- Garnish
- 25 pecan halves (about 1 1/2 ounces), toasted
Coconut Cake with Pineapple Filling
By norsegal8
Instructions For the cake: Line the bottom of two 8 or 9-inch cake pans with wax or parchment paper
- Coconut Cake:
- Coconut Cake:
- Coconut Cake:
- 2 2 2 cups all-purpose flour
- 2 2 2 cups all-purpose flour
- 2 2 2 cups all-purpose flour
- 1 1 1 Tablespoon baking powder
- 1 1 1 Tablespoon baking powder
- 1 1 1 Tablespoon baking powder
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 cup unsalted butter , room temperature
- 1/2 1/2 1/2 cup unsalted butter , room temperature
- 1/2 1/2 1/2 cup unsalted butter , room temperature
- 2 2 2 cups granulated sugar
- 2 2 2 cups granulated sugar
- 2 2 2 cups granulated sugar
- 13.5 13.5 can 13.5 oz can coconut milk , divided
- 13.5 13.5 can 13.5 oz can coconut milk , divided
- 13.5 13.5 can 13.5 oz can coconut milk , divided
- 1 1/2 1 1/2 1/2 teaspoons coconut extract
- 1 1/2 1 1/2 1/2 teaspoons coconut extract
- 1 1/2 1 1/2 1/2 teaspoons coconut extract
- 5 5 5 egg whites
- 5 5 5 egg whites
- 5 5 5 egg whites
- Pineapple Filling:
- Pineapple Filling:
- Pineapple Filling:
- 1 20-ounce 1 20-ounce 20-ounce can crushed pineapple
- 1 20-ounce 1 20-ounce 20-ounce can crushed pineapple
- 1 20-ounce 1 20-ounce 20-ounce can crushed pineapple
- 2/3 2/3 2/3 cup sugar
- 2/3 2/3 2/3 cup sugar
- 2/3 2/3 2/3 cup sugar
- 2 2 2 Tbsp cornstarch
- 2 2 2 Tbsp cornstarch
- 2 2 2 Tbsp cornstarch
- Coconut Cream Cheese Frosting:
- Coconut Cream Cheese Frosting:
- Coconut Cream Cheese Frosting:
- 1/2 1/2 1/2 cup butter, at room temperature
- 1/2 1/2 1/2 cup butter, at room temperature
- 1/2 1/2 1/2 cup butter, at room temperature
- 8 8 8 oz. Cream cheese, at room temp
- 8 8 8 oz. Cream cheese, at room temp
- 8 8 8 oz. Cream cheese, at room temp
- 4 5 4 5 4 - 5 cups powdered sugar
- 4 5 4 5 4 - 5 cups powdered sugar
- 4 5 4 5 4 - 5 cups powdered sugar
- 2 coconut milk or 2 Tbsp. milk
- 2 coconut milk or 2 Tbsp. milk
- 2 coconut milk or 2 Tbsp. milk
- 1 1 1 cup shredded, sweetened coconut
- 1 1 1 cup shredded, sweetened coconut
- 1 1 1 cup shredded, sweetened coconut
Creamy Chocolate Frosting
By norsegal8
Cool the chocolate to between 85 and 100 degrees before adding it to the frosting
- 1/3 cup (2 1/3 ounces) granulated sugar
- 2 large egg whites
- pinch table salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1-tablespoon pieces
- 6 ounces bittersweet chocolate, melted and cooled (see note)
- 1/2 teaspoon vanilla extract
Orange Pudding Cake
By norsegal8
This pudding cake can be made in any of the following: 6 - 3/4 cup custard cups; 4 - 1 1/3 cup ramekins or miniatur...
- 2 tablespoons unsalted butter, softened, plus extra to grease the pan
- 1/2 cup granulated sugar, plus 2 tablespoons
- 1/8 teaspoon table salt
- 3 large egg yolks
- 3 tablespoons unbleached all-purpose flour
- 1 medium orange (navel), zested to yield 2 - 3 teaspoons zest and juiced to yield 1/4 cup orange juice
- 2 tablespoons lemon juice
- 1 cup whole milk
- 4 large egg whites, at room temperature
Turkey & Ham Pie - Paul Hollywood
By norsegal8
Directions For the pastry, mix the flour and salt together
- For the quick rough puff pastry
- 400 g plain flour, plus extra for dusting
- pinch of salt
- 65 g chilled butter
- 160 g frozen butter
- 150 - 180 ml cold water
- For the filling
- 45 g butter
- 2 large leeks, washed & roughly sliced
- finely grated zest and juice of 1 orange
- 50 ml medium sherry
- 3 tbsp plain flour
- 500 ml chicken stock (or 250ml left over gravy & 250ml stock)
- 1 heaped tsp wholegrain mustard
- 200 ml single cream
- 650 g left over turkey meat, cut into bite size pieces
- 250 g left over ham, cut into bite size pieces
- 2 tbsp tarragon, roughly chopped
- salt and white pepper
- 1 beaten egg to glaze
Cordon Rose Banana Cake
By norsegal8
This moist, light, exquisitely tender cake with the rich taste of banana is accented by the lively tang of sour cre...
- 2 large ripe bananas
- 2 tablespoons sour cream*
- 2 large eggs
- 2 teaspoons lemon zest
- 1 1/2 teaspoons vanilla
- 2 cups sifted cake flour
- 3/4 cup + 2 tablespoons sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter (softened)
- for extra moistness, you can use up to 1/2 cup sour cream
Dijon Roasted Asparagus
By norsegal8
Roasted asparagus with a delicious dijon mixture, bread crumbs and cheese
- 1/4 cup Dijon mustard
- 2 Tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 cup panko bread crumbs
- 1 pound fresh asparagus, trimmed
- 1/2 cup freshly shredded Parmesan cheese (or Asiago cheese)
Chickpea and Artichoke Masala
By norsegal8
Process the onion, ginger-garlic paste and tomatoes in a food processor or blender until smooth
- 1 large red onion, chopped
- 2 tablespoons Ginger-Garlic paste, recipe follows
- 3 large Roma tomatoes
- 2 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 cup plain yogurt, whisk until smooth
- 1 tablespoon lime juice
- 1 (14 1/2-ounce) can chickpeas, drained and rinsed
- 1 (14 1/2-ounce) can artichoke hearts, drained rinsed and halved
- kosher salt
- 1/2 cup water
- Chopped fresh cilantro for garnish
Chicken with Mushroom Cream Sauce
By norsegal8
Create Cooking Challenge 2016 winner Jaime Isobe puts his twist on a French classic, Chicken Breast with Mushroom C...
- 4 - 6 boneless skinless chicken breasts
- salt to taste
- freshly ground black pepper to taste
- 1 cup plus 1 TBSP all purpose flour
- 2 eggs
- 1 TBSP water
- 1 ½ - 2 cups seasoned bread crumbs
- 1 TBSP butter
- 2 TBSP light olive oil
- 8 oz button mushrooms cut into ¼ in slices
- ¾ cup drinkable dry white wine
- 1 cup heavy cream or half & half
- 1 cube beef bouillon
- 1 tsp dried thyme
- Juice from half a lemon
Easy Gazpacho & Goat Cheese Croutons - Barefoot Contessa
By norsegal8
Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the...
- 2 (28-ounce) cans whole peeled tomatoes, drained
- 4 scallions
- 1/4 seedless cucumber, unpeeled and seeds removed
- 1 large red onion
- 6 garlic cloves
- 1/2 cup red wine vinegar
- 1/2 cup good olive oil, plus extra for toasts and drizzling
- 1/2 teaspoon celery salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 1/2 cups tomato juice, preferably Sacramento
- Kosher salt and freshly ground black pepper
- 1 baguette
- 4 ounces garlic and herb goat cheese, such as Montrachet