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Recipes
Ham and Scallion Scones with Lemon Herb Chevre
By pfwombat
Ham and Scallion Scones 1) Preheat oven to 375F and line a baking tray with parchment paper
- Ham and Scallion Scones
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cold
- 1 cup buttermilk, plus extra for brushing
- 1 cup diced black forest ham, cut into 1/2" pieces
- 1 cup chopped scallions (green onions)
- Lemon Herb Chevre
- 6 ounces fresh chevre (goat cheese)
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons sour cream or buttermilk
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon finely chopped fresh mint
- salt and pepper
Basil Beef and Fingerlings with Olive Oil and Coarse Salt
By pfwombat
1) For the beef: Heat the oven to 375°F/180°C
- 2 pounds beef filet at room temperature
- 1 cup olive oil
- 1 Grated zest of 1 lemon
- 2 Juice of 2 lemons
- Several fistfuls of basil leaves, chopped
- Fleur de sel and pepper
- 2 pounds fingerling potatoes, scrubbed
- Coarse salt, for the water
- A generous dribble of olive oil (for the potatoes)
- Fleur de sel and freshly ground pepper (for the potatoes)
Lazy Ratatouille
By pfwombat
1) Heat the oven to broil
- 2 big eggplants
- 2 red peppers
- 2 yellow peppers
- 1/2 cup olive oil, for cooking
- 4 small zucchini, cut into thick rounds
- 2 onions, sliced
- 2 cloves garlic, minced
- 2 pepperoncini, crushed
- 1 bay leaf
- 1 rosemary sprig
- 1 pinch Salt and pepper
- 8 medium tomatoes, seeded and roughly chopped
- handful or two of chopped fresh basil
Tomato and macadamia mozzarella linguini
By pfwombat
- Turn the carrot and parsnip into thin strands with a mandonline or vegetable peeler
- Linguine
- 500 g carrots (about 4 medium carrots, peeled)
- 500 g parsnip (about 4 medium parsnips, peeled)
- 1/2 tablespoon salt
- 15 large basil leaves, chiffonade
- 2 tablespoons Italian seasoning
- 2 cupa baby plum tomatoes, cut into small sections
- Macadamia Mozzarella
- 1/2 cup macadamias
- 1/2 cup cashews
- 1 tablespoon Nama Shoyu or Tamari
- 2 teaspoons lemon juice
- 1/4 cup water
- 1 tablespoon nutritional yeast
- Red Pepper Sauce
- 1/2 cup pine nuts
- 1 red pepper
- 1/2 tablespoon lemon juice
- 1 tablespoon tamari
- 1 tablespoon agave
Sago pudding with Gula Melaka
By pfwombat
Boil a pot of water, use lots of water Add in the sago and cook on low fire till all the sago turns almost transluc...
- Makes 8
- 1 cup sago
- 200 g gula melaka chopped
- 250 ml coconut milk
- 3 pandan leaves
- 500 ml + 4 tbsp water
- 1 tsp salt
Laughing Dumpling
By pfwombat
in a small pot, add the water and sugar, melt the sugar using medium fire to male a syrup
- 3/4 cup sugar
- 1/2 cup water
- 2 cups flour
- 11/2 tsp baking powder
- 1/4 baking soda
- 1 large egg beaten
- 11/2 tbsp vegetable oil
- 1/2 cup white sesame
- 6 cups oil (for frying)
Beef Sukiyaki
By pfwombat
1)Cut all ingredients into bite-sized pieces
- For sukiyaki sauce:
- 1 pound thinly sliced beef
- 1 onion sliced
- Half stalk of leek
- Some oil for stir frying the onion
- A handful of shirataki noodles (made from yam cakes) or cellophane noodles
- 7-8 shiitake mushrooms
- 1 block enoki mushrooms
- 1 medium negi
- 1/2 Chinese cabbage
- 1 yaki-dofu (grilled tofu)
- 1/3 cup soy sauce
- 3 tbsps sake (Japanese rice wine)
- 5 tbsps sugar
- 3/4 cup water
- For dipping: 4 eggs
The Best Macaroni & Cheese Recipe Ever
By pfwombat
1) Boil the pasta until al dente according to package directions
- 8 oz (1/2 lb or about 1 3/4 cup) macaroni
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/4 tsp black pepper
- 1/8 spoon smoked paprka plus extra for sprinkling on top (optional)
- 2 1/2 cups 2% milk
- 3 cups grated medium cheddar cheese