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Recipes
Fake Chicken and Lemon Couscous Salad
By jjadin
Place couscous in a large bowl
- 1 1/2 cups (300g) couscous
- Finely grated rind and juice of 1 lemon
- 12 Quorn naked cutlets (or similar), chopped
- 3 spring onions with bulbs, thinly sliced into rounds
- 1/3 cup basil leaves, thinly sliced
- 1/3 cup mint leaves
- 6 brazil nuts, roughly chopped
- 1 tbs white wine vinegar
- 1 tbs olive oil
Celery and Olive Salad
By jjadin
Haven't made yet
- 1 small red onion, thinly sliced
- 1/2 lb Sicilian green olives, pitted if desired
- 4 tender celery stalks, sliced
- 2 carrots, peeled and thinly sliced
- 2 tbsp chopped fresh flat leaf parsley
- 1/2 tsp dried oregano
- 1 small dried red chile, crushed, or pinch of red pepper flakes
- 1/4 cup EVOO
- 2 tbsp white wine vinegar
Cold Chocolate Sauce
By jjadin
Put the cocoa into a medium bowl and set aside
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups water
- 3/4 cup sugar
- 1/4 cup corn syrup
- 8 ounces dark chocolate, finely chopped
- pinch of kosher salt
- 1 tsp vanilla extract
Star Anise, Lime, and Vanilla Tropical Fruit Salad
By jjadin
Combine all fruits in a bowl
- 2 1/4 lb watermelon, cut into large pieces
- 1 small pineapple, chopped
- 2 mangoes, sliced
- 1 guava, sliced
- 1 small red papaya, chopped
- 12 lychees, peeled
- 3 kiwi, sliced
- 3 tbsp lime juice
- 3/4 cup soft brown sugar
- 6 star anise
- 1 vanilla bean, split
- 1 pandanus leaf, knotted
- zest of 1 lime
Salad of Winter Greens, Walnuts, Roasted Beets, and Goat Cheese
By jjadin
For dressing: Whisk all ingredients in small bowl
- Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons orange juice
- 1 1/2 teaspoons grated orange peel
- Salad
- 4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
- 1 tablespoon olive oil
- 1 (4.5-ounce) bag baby lettuces with frisée
- 1/2 cup walnut pieces, toasted
- 4 ounces chilled soft fresh goat cheese (such as Montrachet), coarsely crumbled
- Thin strips of orange peel
White Chocolate Rice Pudding with Dried Cranberry Compote
By jjadin
This White Chocolate Rice Pudding with Dried Cranberry Compote is rich but the cranberries cut the richness and is ...
- DRIED CRANBERRY COMPOTE:
- 4 1/2 cups whole milk
- 2/3 cup long-grain white rice
- 2/3 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg yolks
- 3 tablespoons whipping cream
- 4 ounces good-quality white chocolate, chopped (such as Lindt or Baker's)
- 1 tablespoon orange peel, grated
- 1 1/2 cups dried cranberries, coarsely chopped
- 1 cup cranberry juice cocktail
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 3/4 teaspoon ground cardamom
Braided Poppy Seed Bread
By jjadin
Sift the flour and salt together into a bowl and stir in the milk, sugar, and yeast
- 2 cups white bread flour
- 1 tsp salt
- 2 tbsp nonfat dry milk
- 1 1/2 tbsp superfine sugar
- 1 tsp active dry yeast
- 3/4 cup lukewarm water
- 2 tbsp vegetable oil
- 5 tbsp poppy seeds
- TOPPING
- 1 egg yolk
- 1 tbsp milk
- 1 tbsp superfine sugar
- 2 tbsp poppy seeds
Scout Mint Ice Cream
By jjadin
Put the milk, cream, sugar, and salt into a small, heavy-bottomed saucepan
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup sugar
- Pinch of kosher salt
- 2 teaspoons peppermint extract
- 1 1/2 cups crushed Thin Mint cookies (about 15 cookies)
Pecan Sour Cream Pound Cake
By jjadin
Preheat oven to 300 degrees F (150 degrees C)
- 1/4 cup chopped pecans
- 3 cups cake flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup unsalted butter
- 3 cups white sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup confectioners' sugar
- 3 tablespoons orange juice
- 1 teaspoon vanilla extract
Parmesan-Crusted Fake Chicken Cutlets
By jjadin
Adjust oven rack to middle position and heat oven to 200 degrees
- 4 Quorn naked cutlets
- 1/2 teaspoon salt & fresh ground pepper
- 1/4 cup unbleached all-purpose flour, plus
- 1 tablespoon unbleached all-purpose flour
- 1/2 ounce grated parmesan cheese (about 1/4 cup, see note above)
- 3 large egg whites
- 2 tablespoons minced fresh chives (optional)
- 6 ounces shredded parmesan cheese, see note above (about 2 cups)
- 4 teaspoons olive oil
- 1 lemon, cut into wedges