Delicious Recipes

Thursday, December 29, 2011

Mango and Vanilla Ice Cream Trifles

Trifle, a lovely and very British dessert dish, is usually made from vanilla custard, fruit, cake and whipped cream, very similar to parfait. These ingredients are usually arranged into layers in the trifle bowl.

A traditional English trifle uses stale sponge or pound cake, which may be soaked in alcohol, like sherry or port wine. Over time, many variations on the original recipe have been created. Nuts or layers of whipped cream may be added for variety. The flavour of the custard may also be changed to complement the flavour of the cake.

Here is my leftover tribute to this English dessert with its multiple layers in glass. Dip your spoon into this sweet delight to end your New Year’s celebration with these individual delicious trifles.

500 ml Vanilla ice cream, softened
200 g Cream cheese, softened
250 g Mango puree
10 Spekulatius cookies, crumbled
200 g Whipped cream
Physalis fruit

In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the softened vanilla ice cream and beat until thoroughly combined.
First arrange the half of the cookie crumbs over the bottoms of glasses. Next spoon on the mango puree, to just cover the cookie crumbs. Lastly cover the puree with cream mixture and then repeat the layers once more.
Pipe the whipped cream on top and garnish with a physalis. Chill in the fridge until ready to serve.

Tuesday, December 27, 2011

Prepare A Delightful Lf Of Carrot Breads In Your Toaster variety Oven

Most individuals have had carrot delicacy and this gives them objectives when consuming it. This once healthier delicacy is now packed with glucose and white-colored flour. It is then covered in a sweet frosting further degrading its healthier position. I have created healthier editions of this delicacy, but most individuals grimace upon changes to such a well-known delicacy. My remedy was to create something different: some carrot bread. No one desires over-the-top taste from some bread, so individuals are pleased by the organic taste of the green beans which gets a little increase from a little bit of baby.

It is all about understanding. Most individuals will tell you a organic carrot delicacy is not lovely enough, while they experience a organic loaf of carrot bread is quite lovely. I most often provide a piece of this bread basically roasted and buttered. Including a bit of red nut products to an untoasted piece absolutely changes the taste. This bread is remarkable both methods.

There are a lot of cake-like formulas for carrot bread. My formula is different. I use candida and let it increase like a conventional bread. Not only does that provide the bread a different (and delicious) taste, but it also creates it mild and smooth even though I use whole feed flour.

I like to bake this bread into a little loaf in my toaster. There are no additives in this carrot bread, so I don't like to create a lot of it at once. I bake the loaf with sliced nut products on the top. The closeness of the emitters in a toaster magnificently brown colours the nut products. You can miss the nut products if you aren't a fan of nut products, or substitute them with sunflower seed products to still keep that amazing, brittle leading.

Ingredients for One Small Lf Of Carrot Bread

1 cup of whole feed oat flour
1 cup of whole feed whole grain or grain flour
1 tsp. of cinnamon
1/2 tsp. of dry ginger
1/2 tsp. of grated nutmeg
1/4 tsp. of sea salt
1 1/2 mugs of grated carrot
1/4 cup plus one tsp. of maple oil
Walnut oil as required to oil the dish and loaf pan
1/4 cup plus one tsp. of honey
1 little egg, beaten
1 program (or 1 tablespoon) of effective dry yeast
1/3 cup of heated, but not hot, water
1/4 cup of approximately sliced walnuts

Directions

Put the candida in a cup with the trouble and the tsp. of baby. Set aside until it gets bubbly; this should take about 5 moments.
Combine the two whole feed flours, the nutmeg, nutmeg, cinnamon and sodium. Mix well.
Combine the grated green beans, the 1/4 cup of maple oil, the 1/4 cup of baby and the defeated egg. Mix well.
Combine the carrot combination, flour combination and the fizzy candida combination. Mix well and massage into a smooth money. You can do this manually or with a take a position machine or blender. Position the kneaded money into a oiled dish, tossing it over to protect both factors. Cover the money and let it development of a heated, black place until more than doubled in dimension.
Punch the money down then type it into a little loaf. Position the money into a oiled 5 x 3 3/8 x 2 1/2 inches loaf pan. Let increase until almost more than doubled in dimension. Gently sweep the loaf with the tsp. of maple oil, being cautious not to completely deflate the money. Spread the sliced nut products over the top.
Bake the bread your pre-heated toaster at 375 levels F. It is done when hitting the loaf is a empty sound; this should take about 40 moments. Let awesome absolutely before cutting or the bread will not set effectively.

The Best Toaster variety Stove For Cooking Carrot Bread

You will want a toaster that does a excellent job of keeping the set heat variety. Most mid-range or better designs are able of this. Check out Toaster variety Stove Opinions to discover the best one for this formula and so much more. Look for any concerns with irregular warming or hot areas when looking for a toaster.

Monday, December 26, 2011

My very first 'Christmas Stollen'

After the very lovely (and tiring) Christmas day, all day, the following morning I really enjoyed my peaceful morning. No rush, no wake up early. I even woke up late!No need to worry about breakfast-lunch or even dinner for today, still plenty of food on the dining table and inside the fridge. Yesterday, we got plenty 'take away' food from my parents and parents in law's house, after Christmas

Sunday, December 25, 2011

Christmas Morning Muffins

Just four days before Christmas, my children started their school holiday and my husband took his vacation. We started it with PSTC (Parents Student Teacher Conference) at school in the morning, then followed by last Christmas shopping. Done!The beautiful aroma of Chrismas holiday blew stronger around us, to every corner of our home. That's the most wonderful time of the year!We had more time to

Saturday, December 24, 2011

Potato and Whole Grain Spelt Pancakes

There’s nothing like good old fashioned potato pancakes as a side dish. It’s an awesome way to use up leftover mashed potatoes. You can serve these potato pancakes with meat patties, or simply enjoy them as breakfast.

May I take this opportunity to wish you all a very happy and blessed Christmas and success and health for the New Year 2012!

So wünsche ich Euch von Herzen ein frohes und gesegnetes Weihnachtsfest und viel Erfolg und Gesundheit für das Neue Jahr 2012!

200 g Potatoes
75 g Whole grain spelt flour
1 tsp Baking powder
1 Egg
1 Egg yolk
100 ml Milk
Salt and white pepper
3-4 tbsp Butter

Thoroughly clean the potatoes and place them in a medium sized pot. Cover with cold water and bring to a boil. Add in about 1 teaspoon of salt. Cook, uncovered, until potatoes are tender all the way through, about 20 minutes.
Drain potatoes and let cool slightly. Peel the potato and push potatoes through a ricer into a large bowl or mash with a large fork thoroughly. Add in spelt flour and baking powder, then add in whole egg and egg yolk. Gradually pour in milk, stirring well to make a smooth batter. Season the batter with salt and pepper.
Place 1 tablespoon of the butter in a large skillet over medium heat. When the butter turns a light amber, drop about 1 1/2 tablespoons of the batter in the skillet. You should be able to cook 3 pancakes at a time, allowing enough space between them so they have a nice round shape.
Cook about 2 minutes on the first side, flip them over and cook about 1 minute longer. Remove from the pan, and keep warm. Continue adding butter to the pan and frying the rest of the batter. Serve the pancakes warm as a side with ground meat patties.

Thursday, December 22, 2011

Cash Covered Saying Fritters - A Unique Cure Ready Completely In Your Toaster range Stove

Long ago Saying plants were numerous in Northern The united states. They actually made up about a one fourth of the local natrual enviroment when Western settlers came to these areas. Chestnuts were numerous, delightful and no cost. This is why the chestnut was so popular in beginning United states culinary. I love studying old recipe books and formula selections. I often try to evolve those formulas to modern-day substances and cookware as well as our progressed preferences. That is exactly what I did with an old pork-wrapped chestnut fritter formula.

Where are the chestnut plants now? The Northern United states wide range is near to annihilation. It was damaged by a condition taken on an brought in shrub in the beginning 20th century. Those numerous, crazy chestnut plants no longer complete our jungles. There are, however, many multiple chestnut types that are produced on plants. So while you can't choose no cost chestnuts from the natrual enviroment like beginning People in the united states did, you will discover clean chestnuts at many health meals and specialised shops. This formula is a bit engaged and time-consuming, so this is something I only make on vacations and other special events.

I have tried many different ways to prepare these delightful snacks. I lastly resolved on my toaster range. Why the toaster oven? The closeness of the emitters makes the sausage pleasantly sharp. I tried to imitate this in my broiler, but the immediate warm was just too powerful without providing enough in the way of normal warm. The toaster range provides an perfect food preparation atmosphere, with just enough lightly browning and just enough normal warm.

The old-fashioned method of food preparation bacon-wrapped chestnut fritters engaged pan cooking them over a flame in large volumes of lard. You can effort that if you are courageous enough, the ultimate product is amazing. However, it is very oily and absolutely packed with fat. There are also natural risks when using fat near an open flame. I'd like to think that beginning United states chefs would have prepared their bacon-wrapped chestnut fritters in a toaster range, had they been given that choice.

Ingredients
2 number of clean chestnuts
2 tbsps of saltless butter (you'll get enough sodium from the bacon)
1 little red red onion, well diced
4 cloves of garlic oil, minced
1 lb plus 16 pieces of bacon
1/2 tsp. of clean floor dark pepper

Directions

Heat your toaster range to 400 levels F. Use the point of a little paring blade to cut a little "x" on the smooth side of each chestnut. Prepare the chestnuts for 40 moments. Eliminate them from the toaster range and allow them to awesome.

Heat the butter in a heavy-bottomed container over medium-high warm. Cook the red onion and garlic oil until a little bit golden; this should take about 3 moments.

Place the chilled chestnuts into the perform dish of a blender fixed with a multi-purpose edge. Beat until approximately sliced. Add the cooked vegetables and garlic oil and the clean floor spice up. Roughly cut the lb of sausage and add it to the blender perform dish. Process until everything is very well-combined.

Cut each of the 16 pieces of sausage in half and organize each of them into an "X." Equally divided the chestnut stuffing between the 16 sausage "Xs" and times the sausage over to include the stuffing. Properly tone and flatten each fritter to a width of 3/4 of an inches. Protect the fritters firmly and chill for at least 1 time. I like to get these fritters ready the day before and just keep them in the fridge instantaneously.

Heat your toaster range to 400 levels F, with a cooking piece in the range. Properly position the bacon-wrapped chestnut fritters on the hot pan and bake until they are fantastic brownish and crispy; this should take about 45 moments. Let awesome a little bit before providing. Enjoy!

The Best Toaster range Stove For Making Cash Covered Saying Fritters

You are working with raw chicken in this formula, so it is essential to have a toaster range that chefs evenly. Check out Toaster range Stove Opinions to discover the best toaster range for this formula and so much more. Look for a style that has been proven to prepare evenly without hot areas. Never prepare raw chicken in an devices that has concerns with hot and freezing spots; it could lead to meals harming.

The Gingerbread Men

Christmas Cookies Finale... the most favorite; The Gingerbread Men!I think this is the last cookies from our kitchen for this festive season, and I will start to bake Christmas 'easy and quick' bread for my family. After many-many times hearing the same question,"Mom / Honey, can you make gingerbread men, pleaseee ?", then followed by the 'choir',"yes Mommy, please" and repeated all over again...

Tuesday, December 20, 2011

Roasted Brussels Sprouts with Balsamic, Honey, and Walnuts

Roasting is an easy cooking method that enhances the flavour of this hearty winter vegetables. Browned and crisp, those Brussels sprouts are roasted with a mixture of balsamic vinegar, olive oil and honey, then tossed with chopped walnuts and pomegranate pearls. While this humble and versatile side dish easy enough for weeknight meals, it's also good for the dinner parties.

700 g Brussels sprouts, trimmed
1 Shallots, sliced
2 tbsp Olive oil
2-3 tbsp Balsamic vinegar
1/2 tbsp Honey
2-3 sprig Thyme
Salt and freshly ground black pepper
2 tbsp Walnuts, roasted and chopped
1 tbsp Pomegranate pearls

Preheat oven to 200C400F. Remove the outer leaves from Brussels sprouts and trim the stems. Cut the sprouts in half. Slice the shallots and place them in a roasting pan together with Brussels sprout halves.
Combine olive oil, Balsamic vinegar and honey in a small bowl. Toss the Brussels with Balsamic mixture and thyme sprigs. Season with salt and black pepper.
Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, about 20 minutes. Remove from the oven. Add in chopped roasted walnuts and pomegranate pearls. Serve immediately.

Saturday, December 17, 2011

Fast, Simple Recipes for Mouth watering Beef-Noodle Soup or a Delicious Fresh vegetables Made With Ham or Fresh vegetables and Nut products

When you need and quick, easy, satisfying food, turn to soup and/or lettuce. There is just something relaxing about a yummy dish of soup no matter the rush, problems you face, etc. Try this recipe for an Simple Beef-Noodle Soup for a relaxing quick food. The Berries and Caramelized Nut products Natural Fresh vegetables is perfect alone as a mild lunch or great when combined with soup, a food, or meal. The Ham, Maple, and Red Fresh vegetables is a terrific option for many different occasions.

EASY BEEF-NOODLE SOUP
1 lb lean floor beef
1/2 cup chopped onion
2 containers (14.5-oz each) Italian-style stewed tomatoes
2 containers (10.5-oz each) meat broth
1 can (16-oz) combined veggies, drained
1 tsp oregano
1/2 tsp salt
1/4-1/2 tsp fresh floor dark pepper
1 cup method egg noodles

In a method container over medium-high warm, brownish the hamburger with the red onion mixing to crack apart; drain well.

In a huge soup pot bring the garlic oil, broth, combined veggies, oregano, sodium, spice up, and cleared meat to a steam. Add the dinner and reduce the warm to method. Protect and prepare for 10-15 moments or until the dinner are tender.

Yield: 4 servings

GREEN SALAD WITH STRAWBERRIES & CARAMELIZED NUTS
1/2 cup chopped almonds
3 tablespoons white sugar

Toss into a method quality container and prepare over method warm 6 to 8 moments mixing constantly; glucose will form a golden brownish syrup and should equally coat the nuts. Spread in a single layer on a gently oiled baking sheet or wax paper to cool. Try small pieces; set aside.

2 mugs loaded split fresh spinach
2 mugs loaded split Birkenstock boston lettuce
2 mugs bananas halves
1/3 cup canned frothy poppyseed lettuce dressing

In a huge dish throw the oatmeal, Birkenstock boston lettuce, and the bananas sections. Drop with the poppyseed dressing; mix gently. Spread with the caramelized nuts. Provide immediately on cold lettuce clothing.

Yield: 6 1-cup portions of 150 calories each

HAM, ORANGE, & WALNUT SALAD
1 beans, cut in half
2 mugs well sliced cooked ham
1 cup very well chopped celery
1/3 cup chopped green onion
1/3 cup chopped walnuts
1 can (11-oz) mandarin orange sections, drained
1/4 tsp dark pepper
1/3 cup mayonnaise
2 tablespoons mild cream
1 tablespoons vinegar
Crisp lettuce greens

Rub inside of dish with the cut sides of the beans. Combine the ham, oatmeal, green red onion, nuts, and orange sections in a dish. Protect dish and chill.

Just before serving, blend the spice up, mayo, mild lotion and therapy together. Add the wearing over the ham mixture and throw until the ingredients are well covered. Provide on the lettuce greens.

Yield: 6 servings

Enjoy!

Whole Grain Bulgur Salad with Mango and Walnut

Bulgur, or Bhulghur, is made by soaking and cooking the whole wheat kernel, drying it and then removing part of the bran and cracking into small pieces, which are sorted into different grain sizes: fine, medium and coarse. Whole grain coarse bulgur has the coarse bulgur size while it is darker in colour and has twice more fiber compared to regular bulgur. Bulgur will absorb twice its volume in water and can be used as a substitute for almost any rice dish. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled.

Bulgur has a mildly nutty and roasted flavour and can be used in baked goods, casseroles, stuffing, soups, salads. It is a good source of protein, iron, magnesium, and B vitamins. It is packed with fiber and contains very little fat. This is a very simple and delicious bulgur salad that's quick to put together and consists primarily of whole grain bulgur, mangoes and walnuts.

130 g Whole grain coarse bulgur
500 ml Water
1 tbsp Onion, finely chopped
1 clove Garlic, minced
2 tbsp Spring onions, finely sliced
250 g Mango, diced
1 handful Walnuts, roasted and coarsely chopped
1 tbsp Avocado oil
Salt Sea salt & freshly mulled black pepper to taste

Rinse the bulgur. Bring water to a boil, add in bulgur. Return to a boil, reduce the heat to low, cover and cook for about 20 minutes until soft, but not mushy.
Drain and transfer the bulgur into a large bowl. Stir in the chopped onion, minced garlic, spring onion slices, diced mango, chopped walnuts and avocado oil. Toss well. Season with salt and freshly mulled black pepper. Serve warm and chilled.

Friday, December 16, 2011

Almond Crisps

Nine days until Christmas...We're still in the middle of daily normal activities. No school holiday yet neither office break.Jakarta's traffic is still super crowded during this rainy weather.Weeks ago, I imagined to have a calm and peaceful week before Christmas. Hhm, I was wrong. Almost everyday we arrive home late than "normal" days. Too many children activities in school and heavy traffic

Monday, December 12, 2011

Marzipan Ravioli

If you're looking for a way to add some fun to your holiday cookie platter or a delightful idea to share at a cookie swap, these little marzipan filled ravioli cookies are perfect for you. Feel free to substitute with your favourite fillings, like Nutella, cream cheese.

Marzipan Ravioli

adapted from Lecker

225 g All purpose flour
70 g Powdered sugar
Pinch of salt
125 g Butter, cut into small pieces
1 Egg
1 tsp Vanilla extract

100 g Marzipan, cut into small pieces
2 tbsp Almond, chopped
1 tsp Orange liqueur
1 Egg yolk
1 tbsp Milk
25 g White chocolate (optional)
25 g Dark chocolate (optional)

Sift the flour, 50 grams of sugar, and salt into a mixing bowl. Add in butter, egg and vanilla extract. Mix with your fingertips until combined. Wrap the dough with a plastic film and chill for 1 hour.
Place the marzipan pieces, remaining powdered sugar, chopped almonds and orange liquor in another bowl. Stir until all well combined.
Remove the cookie dough from the fridge and place on a lightly floured work surface. Roll out thinly and cut into 50 squares, 2 inches by 2 inches. Mix the egg yolk and milk in a small bowl. Preheat the oven to 190C/375F.
Brush half of the squares with egg wash. Place about a teaspoon marzipan filling in the center. Top with the remaining cookie squares, enclosing the filling, and crimp edges with a fork. Bake for about 15-20 minutes until lightly golden. Melt the chocolates separately and drizzle over the tops of cookie raviolis.

Your Slowly Range or Crockpot Is Good For Making Treats and Delicacy, Too

You can create delightful appetizers/snacks and sweets in your slow cooker or crockpot as easy as you can a cook or broth. Check out these formulas and get that cooker going! These formulas for Crab Bruschetta and Cash & Garlic oil with Pita Treats are excellent party foods or snacks for seated around the share, game evening, film evening, etc. For a delightful dessert in the cooker, try this formula for a Candy Mocha Breads Pudding.

CRAB BRUSCHETTA
4 mugs chopped Roma tomatoes
1 cup chopped white-colored onion
2 tsp chopped garlic
1/3 cup olive oil
2 tablespoons balsamic vinegar
1/2 tsp dry oregano
2 tablespoons sugar
1 lb group red crabmeat, be sure all seashells are removed
1 1/2 tsp salt
1/2 tsp clean floor harsh dark pepper
1/3 cup chopped clean basil
2 baguettes, chopped, toasted

In crockpot or slow cooker incorporate the garlic, red onion, garlic, oil, white-colored vinegar, oregano, and sugar; place lid on cooker and prepare on low establishing for 2 time. Carefully mix in the crab, sodium, and spice up. Cook on low for another hour. Times in the tulsi.

Top the food preparation baguette items with the heated bruschetta for providing.

Note: If you like, you can provide on whole-grain biscuits for a better touch!

SAUSAGE AND TOMATOES WITH PITA CHIPS
1 lb hot German chicken salmon hyperlinks, supports removed
1 small red red onion, well chopped
1 carrot, well chopped
1 red gong spice up, well chopped
1 can (28-oz) mashed garlic with food preparation garlic
1 can (6-oz) tomato insert with German seasonings
1 tsp dry oregano
1 tsp fennel seeds
1 tsp sugar
1/4 tsp dark pepper
24 whole whole grain or grain pita chips

Heat huge quality container over medium-high heated. Add the salmon, carrot, red onion, and gong pepper; prepare splitting up salmon with huge wood made scoop or plastic spatula. Cook until the salmon is browned, roughly 8 minutes.

Transfer combination to a 5 or 6-quart slow cooker or crockpot. Stir n the garlic, tomato insert, spices or herbs, and glucose. Cover and prepare 2 to 3 time on great or 4 to 6 time on low, until the combination simmers and thickens.

Serve with the pita chips.

CHOCOLATE MOCHA BREAD PUDDING
1 cup butter
1/4 cup white sugar
1 tsp floor cinnamon
4 huge eggs
1 1/2 mugs chocolate milk
1/4 cup powerful dark coffee
1/2 cup currants
1/2 cup raisins, optional
1/2 cup chocolate chips
1 cup food preparation, chopped pecans
4 mugs state white-colored bread, cut into items or bite-size pieces

In huge machine dish, defeat the butter, glucose, and nutmeg using machine. Add the egg and defeat until comfortable. Mix in the use products, java, currants, and raisins, if using. Using a huge scoop or plastic spatula to fold in the choc chips, pecans, and bread items.

Lightly oil, or apply with a quality food preparation apply, the crockpot or slow cooker. Add lid and prepare on low establishing for 5 to 6 time or on great for about 3 time.

Enjoy!

Saturday, December 10, 2011

Gingernuts Cookies

After my trip to Solo and Yogyakarta at the end of October 2011, I had promised myself not to travel for the next two months, until the Christmas time. For me, it's the perfect time to celebrate the season. *but honestly, at the first week of December, all of sudden I really miss travelling!At the end of November, we started to decorate our christmas trees, put some lights on the windows,

Mango Pudding

I love December!I enjoy the Christmas spirit, the rain and the lovely color of nature.As the rainy weather coming to accompany Christmas season, and the sun still shines timidly, this time we decided to put more color in our yard. Other than overhauling the lawns with fresh grass, we planted some flowers and trees; from frangipani, morning glory to vines. Day by day, I fall in love more and more

Friday, December 9, 2011

Baked Mushrooms with Rosemary and Parmesan

Healthy and tasty, this baked mushroom dish with fresh herb, lemon and Parmesan couldn’t be any simpler. It can serve either as a delightful appetizer or just as a light side dish, which goes really well with any meat dishes.

Baked Mushrooms with Rosemary and Parmesan

adapted from Eat Smarter

1 Bio lemon
1 tbsp Fresh rosemary, chopped
25 ml Olive oil
300 g White mushrooms, sliced
20 g Parmesan, grated
Salt and freshly mulled black pepper

Rinse lemon under running hot water. Dry and finely grate the zest. Squeeze out the juice for later use. Combine the chopped rosemary, lemon zest, and olive oil in a bowl.
Preheat the oven to 200C/400F. Clean and thinly slice the mushrooms. Place the sliced mushrooms in a baking pan. Drizzle half of the oil mixture over and season with salt and freshly mulled black pepper.
Bake in the hot oven for 10 minutes. Sprinkle the grated Parmesan over the mushrooms and continue to bake 5 more minutes until the cheese has turned lightly browned. Remove and drizzle the rest of oil mixture and some lemon juice over.

Monday, December 5, 2011

Chocolate Peanut Crumble Cookies

A classic and divine combination of chocolate and peanuts. These buttery cookies simply melt in the mouth. Drizzle across the cookie top with some melted white chocolate if you are feeling sugar high and decadent.

Chocolate Peanut Crumble Cookies

adapted from Delicious

Topping	Cookie
30 g Unsalted butter 40 g All purpose flour 30 g Caster sugar 60 g Unsalted peanuts, half roughly chopped	115 g Unsalted butter 115 g Caster sugar 20 g Smooth peanut butter 1 Large egg 160 g All purpose flour 20 g Dutch cocoa powder 1/4 tsp Baking powder 1/4 tsp Baking soda 100 g 70% Semisweet chocolate, chopped

Preheat the oven to 190C/375F and line two baking trays with parchment paper. Make the topping. In a large mixing bowl, rub the butter into the flour and sugar with your fingertips, until a soft, crumbly dough is formed. Add the chopped and whole peanuts, then set aside.
Prepare the cookie dough by creaming cream the sugar, butter and peanut butter in a separate mixing bowl. Add the egg and beat again. Sift in the flour, cocoa, and baking powder and add the chopped chocolate. Mix well to form a soft dough.
Roll the mixture into 20 small balls and divide between the baking trays, spacing well apart. Press each cookie down and top with a little crumble mix. Bake for 10-12 minutes until the crumble topping is golden, then remove from the oven and leave for 5 minutes before transferring to a cooling rack.

Friday, December 2, 2011

Crostini with Scrambled Eggs, Avocado and Smoked Salmon

Rich, salty smoked salmon and smooth, creamy avocado have given this classic light egg scramble dish a sophisticated touch and star appeal. These crostini can be a terrific Christmas appetizer when you need to bring something to a holiday dinner or if you are throwing one at home. A sublime flavour combination that’s perfect for entertaining any crowd.

3 Large eggs
1 tbsp Sour cream
1 tbsp Fresh chives or green scallions, minced
Salt and freshly ground black pepper
20 g Canola
1/2 Avocado, diced
1/2 tbsp Lemon juice
4 slice Smoked salmon
3-4 English muffins or wholewheat or pumpernickel bread, toasted

Break the eggs in a large bowl, add in sour cream, chives and seasoning. Whisk to blend everything together. Heat oil in a nonstick skillet over medium-low heat. Pour the egg mixture into the pan and cook until just barely set, 2-3 minutes.
Meanwhile, toast bread. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs. Garnish, if desired, with chives.

Pages

Thursday, December 29, 2011

Tuesday, December 27, 2011

Monday, December 26, 2011

Sunday, December 25, 2011

Saturday, December 24, 2011

Thursday, December 22, 2011

Tuesday, December 20, 2011

Saturday, December 17, 2011

Friday, December 16, 2011

Monday, December 12, 2011

Marzipan Ravioli

Saturday, December 10, 2011

Friday, December 9, 2011

Baked Mushrooms with Rosemary and Parmesan

Monday, December 5, 2011

Chocolate Peanut Crumble Cookies

Friday, December 2, 2011

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