Recipe Sharing & Food Talk

http://www.organictuscany.org/recipes/appetizers/tuscan-crostini


I like them:D

Crostini Toscani sounds delicious. Doesn´t take long to cook!

Tonight was vegetarien and meat apéro, no seafood, one has allergic to fish.

Dessert fruit salade il y a variete (super easy, super fast make and who doesn´t like fruit?):

pomme grenade (next time i d use passion fruit insteat)
carambole
kiwis
ananas
kumquats
mangue
litchis (has to be ripe. Hard to know if they are but if not it taste bitter, amer)

(+ whipped cream, if someone want)  

sounds good!  

Yes mmmm

I do not like the cheek .... I cook .... but the recipe here, I myself have done and posted on the Internet. Really good cake. A delicious flavor.

125 g of butter
250 g of sugar
1/2 small lemon (s)
750 g quark
1 cup natural yoghurt
10 tablespoons semolina
1 pack of custard powder (vanilla flavor)
1 pack vanilla sugar
750 g sour cherries, TK
1 pack of baking powder
4 m.-large egg (s)

preparation

Working time: about 15 minutes / cooking time: about 40 minutes / degree of difficulty: normal / condensing p. P.: 350 kcal
Conventional heat oven to preheat to 200 degrees.
Butter, sugar, lemon juice, cottage cheese, yogurt, semolina, custard powder, vanilla sugar, egg mix to a smooth dough.
Stir in sour cherries and add finally the baking soda and stir.

Something elapse butter in baking dish and begrießeln with some semolina. Baking pan diameter 28 cm.

Fill the quark-cherry mixture into the baking dish, place in the oven and bake for 30 minutes.
After 30 minutes, bring the cake out of the oven and preferably use aluminum foil and bake again for 10 minutes.
Get the cake out of the oven.

preparazione

Orario di lavoro: tempo di circa 15 minuti / cottura: circa 40 minuti / Grado di difficoltà: normale / a condensazione p. P.: 350 kcal
Scaldare il forno convenzionale per preriscaldare a 200 gradi.
Burro, zucchero, succo di limone, ricotta, yogurt, semolino, crema in polvere, lo zucchero vanigliato, mix uovo ad ottenere una pasta liscia.
Mescolare in amarene e aggiungere, infine, il bicarbonato di sodio e mescolate.

Qualcosa scadere burro in teglia e begrießeln con un po 'di semolino. Diametro teglia 28 cm.

Riempire la miscela di quark e ciliegia in teglia, mettere in forno e cuocere per 30 minuti.
Dopo 30 minuti, portare la torta dal forno e preferibilmente usare un foglio di alluminio e cuocere ancora per 10 minuti.
Prendi la torta dal forno.

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Zutaten
125 g Butter
250 g Zucker
1/2 kleine Zitrone(n)
750 g Quark
1 Becher Natur-Joghurt
10 EL Grieß
1 Pck. Puddingpulver, (Vanillegeschmack)
1 Pck. Vanillezucker
750 g Sauerkirschen, TK
1 Pck. Backpulver
4 m.-große Ei(er)

Zubereitung

Arbeitszeit: ca. 15 Min. / Koch-/Backzeit: ca. 40 Min. / Schwierigkeitsgrad: normal / Brennwert p. P.: 350 kcal
Backofen auf Ober- Unterhitze 200 Grad vorheizen.
Butter, Zucker, Zitronensaft, Quark, Joghurt, Grieß, Puddingpulver, Vanillezucker, Eier zu einem geschmeidigen Teig verrühren.
Sauerkirschen unterrühren und zum Schluss das Backpulver hinzugeben und verrühren.

Etwas Butter in der Backform verstreichen und mit etwas Grieß begrießeln. Backformdurchmesser 28 cm.

Die Quark-Kirsch Masse in die Backform füllen, in den Backofen stellen und für 30 Minuten backen.
Nach 30 Minuten den Kuchen aus dem Backofen holen und eine Alufolie darüberziehen und nochmals 10 Minuten backen.
Den Kuchen aus dem Backofen holen.

duplicate post deleted by katiedot

Extempore I made this when neighbor stopped by with box of gingerbread bisquits.  
Vin chaud

1 bottle red wine
4 cinnamon sticks
Peel of orange (& lemon)
4 tablespoons sugar
2 cardamom
2 star anise

5 whole cloves
1/3 cup Cognac

(if you are making Glögg, Gløgg you leave out Cognac and replace it with blackcurrant juice and add almonds + raisins)

For the best flavor trick is to use fruity, full-bodied red wine.

Thanks . I can't wait to try your spiced wine .

Oh thanks. I don´t have it tonight, but maybe later then

I have french beef stroganoff in the oven at the moment. Super easy to make...tasty for cold winter days (today was warm and sunny but anyways). Not gourmet but just good homecooking...  

Ok, can someone make this and let me know if it's really as yummy as it looks?

http://www.foodandwine.com/recipes/sticky-toffee-pudding-eggnog

Sticky Toffee Pudding Eggnog
CONTRIBUTED BY EBEN FREEMAN
ACTIVE: 15 MIN
TOTAL TIME: 2 HRS 15 MIN PLUS 2 DAYS INFUSING
SERVINGS: 12
MAKE-AHEAD

Eben Freeman's foamy interpretation of eggnog—infused with the sweet, caramelly flavors of sticky toffee pudding, a British favorite—is halfway between a drink and a dessert. "It's thick enough to eat with a spoon," he says. "So was classic eggnog."

1 quart heavy cream
10 ounces store-bought sticky toffee pudding (see Note)
6 eggs, separated
1/2 cup sugar
1/2 cup plus 2 tablespoons Cognac
1/2 cup plus 2 tablespoons dark rum
1/2 teaspoon salt

In a container with a tight-fitting lid, pour the cream over the sticky toffee pudding. Cover and refrigerate for 2 days.

In a large bowl, beat the egg yolks with the sugar. Stir in the Cognac and rum.

Strain the infused cream through a fine sieve, pressing on the solids. In a medium bowl, whip 3 cups of the infused cream until stiff. Fold in the egg-yolk mixture.

In a large bowl, using clean beaters, beat the egg whites with the salt on high speed to stiff peaks. Fold the beaten egg whites into the whipped cream. Refrigerate the eggnog until chilled, about 2 hours.

NOTES Sticky toffee pudding is available at Whole Foods and specialty-food shops [or any supermarket in the UK].

Ok, just posting stuff here so that I can find it some time in the future!!

The trick to perfect mulled wine is to make a sugar syrup with the spices first. Only then do you add the wine and just warm it through so you don't boil off the alcohol.

Mix sugar, zest and juice of orange and spices (quantities and types as you like, I used cinnamon sticks, whole cloves, a couple of cardamom pods and a generous pinch of freshly grated nutmeg with about 200g sugar) together with just a bit of wine (only enough liquid so that the sugar dissolves in it). Boil it up for about 5 mins until it's reduced and you have a sugar syrup. Leave to cool a bit (but not too much otherwise you might end up with wine spiced caramel in the pan), then add the wine and leave to infuse for however long.

Before serving, gently warm through and add a slosh of grand marnier.

Thanks . Mmmm sounds delicious .

Thanks, with mulled wine always good to remember the trick, don´t boil off the alcohol!   

Another drink to keep you warm:
St. Petersbourg´s cruel head warmer (vodka tartare)

+ food of course
varities of Russian hors d`oeuvres in a Chekhovian spirit

beluga caviar with blinis (or any caviar, fish eggs, Italians have good farmed ones)

then Yuri Gagarin´s Rapid Despatch, maybe.

Or thick Fast-Day Selyanka or true russian pelmenis or Suvorov´s chicken with love
For vegetarians : Russian routine sauerkraut soup.

Tee from matryoshka´s samovar (with rasberry and honey) & Czar´s Rum Pancakes or Meringue á la Russe with cranberry parfait

Priyatnogo appetita!

What is left makes excellent ”Good as New” starters for next day...

Drink: dry sparkling wine and/or vodka

Gosh that mulled wine sounds so good right now .

Party at Carla's house!! let's go! get ready for us Carla!

YAY, I´m ready, almost, give me a short warning! Great!

This is my January thing, not on a menu when you guys come...I don´t know how to call it - a dip?

4-5 boiled beetroots
15 sun dried tomatoes
1/2 dl olive oil
30 almonds
fresh basil (50 g)
2 cloves of garlic
salt (Himalayan) and pepper

Make it in a hand blender. For a runnier texture add more oil. Goes with crackers, vegetables, pasta...  

I made this last night, was very yum, though I grated chocolate on top instead of toffee -

Spiced caramel buche de noel with toffee nut bark

Looks yummy, I should try to make toffee or chocolate version...I´m not really good at desserts or sweets, other than pancakes, maybe decent in cup cakes. But if you follow the recipe it will most prob taste good even if it doesn´t look the same (as in the pic here).

It was very easy to  make and surprisingly other than the toffee part looks like the picture, next time I will make it coffee flavoured.  

Here is recipe

http://www.taste.com.au/recipes/32019/spiced+caramel+buche+de+noel+with+toffee+nut+bark?ref=,

Mmmmm I would love a slice of that cake .  

Sorry its all gone, went down quite nicely too - now scouring for ideas for tonights dinner - I get so bored cooking the same stuff all the time for my fussy children -

So, lately I´ve been trying many "green smoothie" recipes. I guess I started with the most "healthy" ones… yack. And I have reduced items I used to this (Breakfast shouldn´t be a torture LOL) :

2 dl fresh spinach
2 dl de-stemmed fresh collards
3-4 fresh squeezed oranges
1/2 fresh pineapple

In a blender it becomes "green" I still haven´t tried the one my friend said is especially good for the skin. To prepare it for the sun and anti-age and bla bla...

Sounds good .   

If you like bananas here goes.

Grab as many bananas you like then with the skin still on, slice some holes here and there and fill the holes either with Cadbury chocolate milk squares or spoonfuls of nutella. Wrap in tinfoil and put on the bbq for a good 5 minutes, unwrap, take off the skin and you have the yummiest dessert!! Enjoy

ps you can use a frying pan if you don't have a bbq.

Sounds intriguing....can you post a photo? I so want to try this......

some pictures and recipes here Silly!

http://whatscookingamerica.net/Fruit/BananaChocGrilled.htm

Thanks Mel - I didn't photograph the last lot I made, too busy scoffing them

Thanks that does look delicious....I so want to try this....

Oh oh oh. Grilled bananas stuffed with chocolate chips on the grill , with the peels on them . No mess . Oooooh.

WOW this sounds yummy....I need to try that  

Definitely try it ladies, you haven't lived until you have made and eaten this really easy dessert. I wowed my hubbys Italian side with this years ago - Im sure they thought I was mad when I told them what was for dessert - no tiramisu, no pannecotta, but there wasn't any leftovers.

hmm I will try !

This is my favorite "PaoMo"  

Sevens wrote:This is my favorite "PaoMo"  

I don't understand, what is?

Chateaubriand ngredients

800g Chateaubriand (beef head)
salt
2 tsp five-spice powder (from the Asian store)
1 tbsp ghee
kitchen string
2 shallots
120g very soft butter
4 tbsp white wine
2 anchovies (in oil)
2 stalks tarragon
½ tsp Dijon mustard
per 1 pinch of curry and noble sweet paprika
per 1 pinch dried thyme and oregano
1 tablespoon cognac
200 g snow peas
salt
1 bunch of young carrots
2 tablespoons butter
sugar
pepper
ice

Normally I do not eat much meat, but today I had to cook something with meat Here is my meat

My hobby is cooking and good food       

wow !!!   sounds nice!   

lelacorb wrote:

Sevens wrote:This is my favorite "PaoMo"  

I don't understand, what is?

I don't know how to describe that in English. A bit complicated. You can see it from this link: http://tv.sohu.com/20121012/n354734736.shtml

I'm from Xi'an and they introduced some food here including "PaoMo" as the pic shows. I've been enjoy having that delicious thing since I was three!  It's in episode 2 from the prestigious documentary "A Bite of China".

If anyone is interested, you can see the whole seven episodes here: http://tv.sohu.com/s2012/aboc/
Episode 1: http://tv.sohu.com/20121012/n354734704.shtml the site will play the next episode automatically once the previous one ends.

Wow I've been absent from the board for awhile am SO HAPPY to see the recipe thread alive & well! can't wait to catch up...........

A bite of China is interesting. Thanks.

No recipe this time from me - summer is a great season with all the fresh berries!

Also grilled fruits (ananas, banana, oranges) are super easy and good.

And don´t forget the pomme grenades. Great with salads and even with some seafood like scallop. The anti ageing properties of this fruit is great.   

Tabuleh (Libanesischer Petersiliensalat)







شوربة الكوسى والمشروم بالكريمة - مطبخ منال العالم

Einstein I merged your thread with the food thread  

hahahahaha thanks Nicky80

if I see the delightful recipes, I would cook with pleasure. Now I become a cooking, I do not know yet what I cook. ciao see you later.

I love tabuleh einstein thank you for the links!! I have had lebanese food before many years ago i thought it was delicious. One recipe was a green bean recipe. it essentially was blanched green beans, carmelized onions, lemon juice salt fridged overnight.

I made this bean 'salad' today, i add lots of sriracha, some jalapeno (in dressing) more chili powder and sometimes a pinch of cayenne. the dressing is a work in progress but it makes a great high protein snack at work.

http://allrecipes.com/recipe/mexican-bean-salad/detail.aspx

He he heeee that's a lot of heat baby.  

This is in readiness for when the Slim Fest is over....

The Scientific Way to cut Birthday Cake

http://m.youtube.com/watch?v=wBU9N35ZHIw