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Recipes
TART - VICTORIA LEMON CURD
By akselden
1. Melt butter in the top of a double boiler (if you don't have a double boiler, use a smaller pot over a larger on...
- 2/3 C. butter
- 2 C. sugar
- 2/3 C. fresh lemon juice
- 3 T. grated lemon rind
- 1/4 tsp. salt
- 5 eggs
LASAGNE - KELLY FAMILY
By akselden
1. Cook lasagna noodles according to directions
- 1 1/2 lb. ground beef
- 2 cloves garlic, minced
- 3 T. parsley flakes, divided
- 1 T. basil
- 3 1/2 tsp. salt, divided
- 1 16 oz. can tomatoes
- 1 12 oz. can tomato paste
- 3 C. cream style cottage cheese
- 2 eggs, beaten
- 1/2 tsp. pepper
- 1/2 C. parmesan cheese
- 1 lb. mozzarella, sliced
- 8 lasagna noodles, cooked
Gratin - Pear and Sweet Potato
By akselden
1. Combine cream, bourbon, tea, salt and pepper ina saucepan and simmer for 5 minutes
- 2 C. cream
- 1/2 C. bourbon
- Sachet of chamomile tea
- 1 T. salt
- 1/2 tsp. pepper
- 2 sweet potatoes
- 3 pears
LAMB SHANKS - SLOW COOKED
By akselden
Preheat oven to 400°F or you can cook on top of the stove
- 6 small lamb shanks
- (New Zealand lamb shanks are well-suited to this recipe. Look for them in your supermarket freezer section.)
- Flour for dusting
- Salt and freshly ground black pepper
- 2 T. olive oil
- 6 red onions, peeled and finely sliced
- Handful of chopped rosemary leaves
- 4 garlic cloves, peeled and chopped
- 1 3/4 C. balsamic vinegar
- 1-1/4 C. red wine
Hazelnut Crusted Potato Balls
By akselden
Place seasoned flour and beaten eggs in shallow dishes
- 1 c. all purpose flour, seasoned with salt and pepper eggs, beaten
- 2 eggs, beaten
- 1 c. Japanese bread crumbs or fine white bread crumbs
- 3/4 c. finely chopped hazelnuts
- 1 pound baking potatoes, peeled, boiled and mashed until smooth and cooled
- 2 T. minced flat-leaf parsley
- Pinch grated nutmeg
- Graisse de Canard Cold for flying
CILANTRO AND MINT CHUTNEY
By akselden
Serve with Indian food or roasted chicken
- 3 bunches cilantro
- 1 bunch milt
- 4 fresh green chilies( like jalapenos) or to taste
- 1-1/2 " fresh ginger
- 6 garlic cloves
- 2 T. lemon juice
- 1 T. sugar
BREAD - PUMPKIN CRANBERRY
By akselden
1. In large bowl, combine flour, pumpkin pie spice, baking soda and salt
- 2 1/4 C. all-purpose flour
- 1 T. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 2 C. granulated sugar
- 1/2 C. vegetable oil
- 1 C. LlBBY Solid Pack Pumpkin
- 1 C. cranberries, chopped
SUGARPLUMS
By akselden
1. Place dried fruits, toasted almonds, honey and brandy, if using, in food processor
- 1 C. chopped dates
- 3/4 C. chopped prunes
- 3/4 C. golden raisins
- 1/2 C. sliced almonds, lightly toasted
- 1 T. liquid honey
- 2 tsp. brandy (optional)
- Extra-fine sugar (for rolling)
- Whole cloves (for decoration)
RAVIOLI - TOMATO MICROWAVE SAUCE
By akselden
1. Microwave oil, garlic and onion for 7 minutes on high in a 1 quart bowl
- 1 pkg. ravioli
- 3 T. olive oil
- 2 cloves garlic, chopped
- 3 onions, diced
- 2 C. fresh tomatoes, diced
- 1 tsp. dry basil (or fresh, chopped)
- 2 tsp. grated Parmesan cheese
- salt and pepper
SOUFFLE - FROZEN LEMON
By akselden
Chill overnight, then freeze for at least 4 hours
- 3 egg yolks
- 1/2 C. granulated sugar
- 2 T. lemon juice
- Pinch of salt
- Zest of 1 lemon
- 14 T. heavy cream
- Fresh berries and whipped cream for garnish Corkscrew tuile and berry puree are optional additions