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Recipes
Chocolate Cream Frosting
By norsegal8
Place chocolate in heatproof bowl
- 1 1/2 cups heavy cream
- 16 ounces semisweet chocolate chopped fine
- 1/3 cup corn syrup
- 1 teaspoon vanilla extract
Swedish Prinsesstarta (Princess Cake) - Mary Berry
By norsegal8
Directions For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over ...
- For the vanilla custard:
- 600 ml (20 fl oz) milk
- 1 vanilla pod, split in half lengthways and seeded scraped out
- 6 free-range egg yolks
- 100 g (3 1/2 oz) caster sugar
- 50 g (1 3/4 oz) cornflour
- 50 g (1 3/4 oz) unsalted butter
- For the jam:
- 200 g (7 oz) raspberries
- 175 g (6 oz) jam sugar
- For the sponge:
- 4 large free-range eggs
- 150 g (5 1/2 oz) caster sugar
- 75 g (2 1/2 oz) cornflour
- 75 g (2 1/2 oz) plain flour
- 1 tsp baking powder
- 50 g (1 3/4 oz) butter, melted
- For the fondant rose:
- 25 g (1oz) pink ready-to-roll icing
- icing sugar, for dusting
- To decorate:
- 750 ml (1 1/3 pints) double cream
- 50 g (1 3/4 oz) dark chocolate (36% cocoa solids), melted
- For the marzipan:
- 400 g (14 oz) ground almonds
- 150 g (5 1/2 oz) caster sugar
- 250 g (9 oz) icing sugar, plus extra for dusting
- 2 medium free-range eggs, beaten
- 1 tsp almond extract
- green food coloring paste (do not use liquid food coloring)
Salted Caramel Ice Cream
By norsegal8
Directions Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sug...
- 1 1/4 cups sugar
- 3/4 cup heavy cream
- 2 teaspoons flaky sea salt, such as Maldon
- Ice Cream Base (recipe follows)
- 1 tablespoon pure Tahitian vanilla extract
- 1 cup whole milk
- 4 large egg yolks
- 3/4 cup sugar
- 2 cups heavy cream
French-Style Chicken and Stuffing in a Pot
By norsegal8
A neutral bulk sausage is best, but breakfast or sweet Italian sausage can be used
- SAUSAGE STUFFING
- 2 slices hearty white sandwich bread, crusts removed, torn into quarters
- 1 large egg
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fennel fronds
- 2 teaspoons whole-grain mustard
- 1 teaspoon minced fresh marjoram
- 1/4 teaspoon pepper
- 1 pound bulk pork sausage
- CHICKEN
- 2 celery ribs, halved crosswise
- 8 sprigs plus 1 tablespoon minced fresh parsley
- 6 sprigs fresh marjoram
- 1 bay leaf
- 2 teaspoons vegetable oil
- 2 (12-ounce) bone-in split chicken breasts, trimmed
- 2 (12-ounce) bone-in chicken leg quarters, trimmed
- Salt and pepper
- 1 1/2 pounds small red potatoes, unpeeled
- 2 carrots, peeled and cut into 1/2-inch lengths
- 1 fennel bulb, stalks trimmed, bulb quartered
- 8 whole peppercorns
- 2 garlic cloves, peeled
- 3 - 3 1/2 cups low-sodium chicken broth
Green Chile Chicken Enchiladas
By norsegal8
One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, c
- 2 cups chicken, cooked & shredded
- 2 cups monterey jack cheese, shredded
- 1 - 19 oz. can Las Palmas Green Chile Enchilada sauce
- 1 cup sour cream
- 6-8 corn tortillas
- 1 - 4.5 oz. can chopped green chiles
- Salt and pepper
Yukon Gold Potato Gratin with Horseradish, Gruyere and Sweet Onion - The Kitchen
By norsegal8
Watch how to make this recipe
- 2 cups heavy cream
- 1 cup half-and-half
- 1/2 cup grated fresh horseradish
- 1/2 teaspoon grated nutmeg
- 1 clove garlic, finely minced
- 1 Vidalia or other sweet onion, sliced as thin as possible
- Kosher salt and freshly cracked black pepper
- 3 pounds Yukon gold potatoes, sliced 1/8 inch thick (best to do when ready to assemble)
- 2 cups grated Gruyere cheese
- 1 cup coarse breadcrumbs
- 2 tablespoons minced fresh thyme
Crispy Mustard-Roasted Chicken - Barefoot Contessa
By norsegal8
Preheat the oven to 350 degrees F
- 4 cloves garlic
- 1 tablespoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 cups panko (Japanese bread flakes)
- 1 tablespoon grated lemon zest (2 lemons
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter, melted
- 1/2 cup Dijon mustard, such as Grey Poupon
- 1/2 cup dry white wine
- 1 (3 1/2- to 4-pound) chicken, cut in eighths
Saffron Risotto with Butternut Squash
By norsegal8
2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 butternut squash (2 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock, preferably homemade
- 6 tablespoons (3/4 stick) unsalted butter
- 2 ounces pancetta, diced
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 1 teaspoon saffron threads
- 1 cup freshly grated Parmesan cheese
Mussels in White Wine
By norsegal8
2004, Barefoot in Paris, All Rights Reserved
- 3 pounds cultivated mussels
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 cup chopped shallots (5 to 7 shallots)
- 1 1/2 tablespoons minced garlic (5 to 6 cloves)
- 1/2 cup chopped canned plum tomatoes, drained (4 ounces)
- 1/2 teaspoon good saffron threads
- 1/3 cup chopped flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 1 cup good white wine
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Pear, Apple and Cranberry Crisp
By norsegal8
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 pounds ripe Bosc pears (4 pears)
- 2 pounds firm Macoun apples (6 apples)
- 3/4 cup dried cranberries
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup old-fashioned oatmeal
- 1/2 pound (2 sticks) cold unsalted butter, diced