Tuesday, February 28, 2012

Belgian Endive, Radicchio, and Blood Orange Salad








http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com









http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






A simple, fresh tossed salad with Belgian endive, radicchio, and blood oranges dressed with avocado oil and Balsamic cream. Gorgonzola can be added to the salad to balance bitter radicchio and give contrast to the sweetness of blood oranges.




  • 1 head Belgian endive
  • 1/2 head Radicchio
  • 2 Blood oranges or valencia
  • Butter lettuce (optional)
  • 50 g Gorgonzola (optional)
  • 1 small handful Parsley leaves
  • Balsamic cream
  • Avocado oil
  • Salt and pepper to taste


  1. Cut the Belgian endives into bite-size pieces, or cut lengthwise into 8 wedges, discarding the hard inner core. Tear the radicchio, butter lettuce if used, into bite-size pieces too. Cut all peel and white pith from oranges. Cut between membranes of oranges to release the segments into a bowl.
  2. Toss all the prepared vegetables with diced Gorgonzola, if used, in a large serving dish. Arrange orange segments over. Garnish with the chopped parsley leaves. Drizzle the salad with balsamic cream and avocado oil. Season to taste with sea salt and pepper.






http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



Crab Wonton Recipes

Crab is a fantastic component to use in wonton formulas, whether you incorporate it with lotion dairy products for a 'crab Rangoon' design wonton, or with soy marinade, sesame oil, cinnamon, and other healthier Chinese suppliers substances.

You can use processed crab, clean crab, or even replica crab, provided that you strain it well before preparing it with the other substances in your crab wonton formula.

Types of Wontons with Crab

The most well-known type of wonton is perhaps the least genuine, and this is the brittle, deep-fried type you get at Chinese suppliers dining places. Wontons in Chinese suppliers are steamed or boiled, not deep-fried, but this type of wonton is too excellent not to mention!

Steamed crab wontons are also very excellent, and for these you will need a machine bag. The wontons are steamed over boiling hot water and they will be charming and smooth. Provide steamed wontons with a delicious dropping marinade - either something you have created yourself or just a little oyster marinade or soy marinade.

Wonton broth is also excellent, and most cooks want to prepare the wontons in water until they are done (until they increase to the top of the liquid) and then properly exchange them into the broth, although you could prepare the wontons in the broth if you like.

How to Create Crab Wontons

To make primary crab rangoon wontons, strain some group crabmeat and mix it with lotion dairy products. Put a tsp. of this stuffing in the middle of a wonton wrapper, then wet the sides of the wonton wrapper and close off it.

It is essential to media out any air, else the wontons will start while they are food preparation and the stuffing will flow out.

You can then fry, vapor or prepare your wontons, with regards to the outcome you like. If you want them to be brittle you can fry them or even try food preparation them. If you want to prepare them, then touch some spray-oil on the wontons before you put them in the range.

Baked wontons take about 10 moments at 400 levels F, but yours might take less or a longer period, so prepare them until they are brittle and fantastic brownish.

How to Provide Them

Healthy cooked or brittle deeply fried crab wontons are charming provided hot, and you can group them with a awesome dropping marinade. They create an excellent appetizer or treat.

Wonton broth is awesome for lunchtime or meal, or you can serve it as an meal if the sections are huge enough. Steamed wontons are awesome as an appetizer.

Fresh from the Oven

Nothing can beat the delicious homemade bake, especially when they just come out fresh from oven.To have a beautiful ending of this lovely month, let me share three pictures including the recipes of the cake/cookies that I baked quickly for my family during the month of February.They were baked in a late afternoon, for our afternoon snack and the pictures were taken in our kitchen table. Just a

Sunday, February 26, 2012

Traditional Melting Moment; Bangket Keju

We recognize 'Melting Moments' as a classic cookies that got the named because it does melt in our mouth. To make this type of cookie, we need to replace some of the flour with corn flour (cornstarch). I think that is the key of the 'melting in the mouth' part.It was a couple of weeks ago, I tried a new recipe that the print-out had been pined on my soft board for a few months; called Bangket

Soto Ayam Lamongan

Soto Ayam, the traditional chicken soup is one of our ultimate cold weather favorites. As a one dish meal, all the 'cook' ingredients are served in one bowl. It's delicious fragnant chicken soup.Actually, this type of traditional chicken soup is popular in almost every parts of this country. This time I cooked the one from Lamongan, East Java. The ingredients, the flavor, and also the cordiments

Saturday, February 25, 2012

Green Peas Spelt Cookies








http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






These crunchy, melt-in-mouth green pea cookies, mainly prepared with spelt flour, ground green peas, peanut oil, and icing sugar, are commonly baked for the Spring Festival celebration, but they are an outright winner any time of year.


Green Peas Spelt Cookies

adapted from No-Frills Recipes


  • 330 g Spelt pastry flour
  • 3/4 tsp Salt
  • 1 tbsp Baking powder
  • 260 g Shelled green peas, finely ground
  • 150 g Powdered sugar
  • 200 ml Peanut or corn oil
  • 1 Egg yolk
  • 1/2 tsp Water
  • 1 tbsp Sesame seeds


  1. Sift the spelt pastry flour, salt, baking powder, finely ground shelled green peas, and powdered sugar into a large bowl. Set aside.
  2. Slowly pour in oil and mix until the mixture forms a soft and pliable dough. Cover with a plastic wrap and allow it to rest for 30 minutes.
  3. Preheat the oven to 180C/350F. Line two baking sheets with parchment paper. Roll the dough into inch balls and arrange them on the prepared baking sheets.
  4. Stir the egg yolk and water in a small bowl. Brush the top of each cookie with egg glaze and sprinkle some sesame seeds over. Bake for 15 minutes until the tops are golden brown.






http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



Thursday, February 23, 2012

Easiest Formula to Create Various meats Stew at House

People do not prefer food planning at the place to find avoid the complexness of different food planning procedure. Further, some individuals tend to use recipe books to get new ideas to creating the arrangements easy. In this article, I have created an extremely easy recipe for creating a great beef stew at home. Though the recipe is for a veggie and beef, you can change the veggie and add other substances after your taste.

Ingredients

2 ½ pounds beef throw cut into 1 inches pieces,
1 huge chopped red onion,
6 peeled green beans cut into 1 ½ inches julienne,
8 items of cash,
2 peeled turnips cut into items,
Well cleaned leeks 3 items, chopped,
2 ½ mugs of home made beef stock
2 ½ mugs of red beverages (preferable Wine red, but drinkable)
2 tbsps of tomato paste
2 tbsps of red currant jelly
2 tsp of sugar
2 tbsps of butter
8 oz. of chopped weeds,
1 tbsp fresh peppermint, chopped
6-8 red potatoes
6 chopped garlic oil cloves,
Salt & spice up after needs.

Preparation

A couple of basic projects needed before you start food planning the stew. You may kick the food planning off with cutting the beef throw into pieces. Or let the procedure begin with slicing an red onion. Wash the leeks properly before you cut them. Peel the green beans and cut them into 1 ½ inches julienne. Make items of the turnips after shedding them. Slice the weeds and quarter the apples. Next cut the peppermint and parsley. Finish the projects by garlic oil farming.

Cooking
At first you have to prepare the cash in a huge skillet to liquefy the fats. Remove the cash when it is sharp and position it to an air tight pot. Fry the beef items on the pan until they get brown. Do not position more than 5-6 beef items on the pan at a time. Season them with sufficient spice up and sodium. Put them on the food planning pot when they are done.

Then you have to position the vegetables, green beans, turnips and leeks on the skillet and keep them on a medium high temperature around 10 moments. Later, keep the veggie on a dish. Add the weeds on the pan, with butter and prepare for 10 moments. Keep the weeds with the set aside fresh vegetables.

Use your bottles to deglaze the pan and beef inventory. Take in red currant jam, peppermint and tomato insert, and prepare for a few moments. Put it with the meat and cash. Mix spud, cash, garlic oil, with food planning liquid. Then prepare all the substances altogether for around 40-45 moments. Add the set aside fresh vegetables, chopped parsley and continue for 45 moments more until the meat is soft.

Use the remaining parsley to beautify the dish.

Wednesday, February 22, 2012

Black-eyed Pea Salad with Prosciutto








http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






A black-eyed pea salad with Prosciutto, sundried tomatoes, pepperrocini, red onion, tossed with a simple fresh herb vinaigrette and served on a bed of Belgian endive leaves. You can serve it either as an appetizer or a side dish.

Black-eyed peas are an excellent source of calcium (an important nutrient for the health of our bones and teeth), folate (support red blood cell production and Allow nerves to function properly), and vitamin A (essential for maintaining healthy skin and vision ), among other nutrients. They are thought to bring you luck and prosperity if eaten on New Years, but they are healthy and delicious any time of the year.

Dried black-eyed peas, also known as the cow peas, are easy to use as they requires no soaking and cook quickly. If you are in a hurry, canned variety can be an option.




  • 2 cup Dried black-eyed peas
  • 60 g Prosciutto, diced
  • 5-6 Sundried tomatoes, drained and chopped
  • 3-4 Pepperocini, chopped
  • 1 Small red onion, finely chopped
  • 90 ml Olive oil
  • 120 ml Red wine vinegar
  • 2 tbsp Flat parsley leaves (or thyme), finely chopped
  • 1 clove Garlic, minced
  • Sea salt and freshly ground pepper
  • 1-2 head Belgian endives
  • 3 Grape tomatoes, cut into wedges (optional)


  1. Place black-eyed peas in large saucepan of water. Bring it to a boil over medium-high heat. Reduce heat to low and simmer for 40 minutes or until peas are tender but not mushy.
  2. Meanwhile, in large bowl, whisk together olive oil, red wine vinegar, parsley or thyme, minced garlic, salt, and black pepper.
  3. Drain black-eyed peas. Add to bowl with dressing along with prosciutto, sundried tomatoes, pepperocini, and red onion. Toss well to combine. Cover and chill for at least 4 hours.
  4. Remove root end from endive and separate the leaves, rinse and pat dry. Arrange the endive leaves on a serving dish. Spoon the peas onto the leaves and arrange the tomato wedges, if used, on top. Serve at room temperature or chilled with a garnish of fresh thyme or parsley, if desired.






http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



Sunday, February 19, 2012

Rye Bread with Chinese Red Dates and Sultanas








http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






This dark, slightly chewy, raisin and Chinese date-studded bread has a subtle earthy flavours of dark rye, and mild sweetness of Chinese red dates and sultanas. It's a great combination with butter and tea in the morning or for the afternoon snack with a glass of milk.




  • 20 g Wholegrain rye flour
  • 120 ml Water
  • 150 g Bread flour
  • 50 g Wholewheat flour
  • 120 g Dark rye flour
  • 20 g Brown sugar
  • 4 g Salt
  • 190 ml Water, lukewarm
  • 25 g Walnut oil
  • 10 g Fresh yeast, crumbled
  • 50 g Chinese red dates, chopped
  • 120 g Sultanas




  1. Combine together wholegrain rye flour and 120 ml water in a small pot until the mixture is well blended and lump free. Cook the mixture over the medium heat, frequently stirring, until it has turned into a thick paste and the thermometer reads about 65C/150F. It takes about 2-3 minutes. Cool the mixture to the room temperature and cover with a plastic wrap while you prepare other ingredients.
  2. In the bowl of your stand mixer fitted with a dough hook, place in the bread flour, wholewheat flour, rye flour, brown sugar, and salt. Make a well in the center, add in water, 20 grams walnut oil and crumbled fresh yeast. Mix on slow speed until combined. Increase the speed to medium and knead until the dough is smooth.
  3. Turn out the dough onto a lightly floured work surface. Sprinkle with chopped red dates and sultanas and knead with your hands until they are just incorporated. Grease the mixing bowl lightly with the rest of walnut oil. Place the dough in the bowl, cover the bowl, and allow it to rise until doubled in size.
  4. Dust an 8-inch round proofing basket with rye flour and set aside. Turn the dough out onto work surface, kneading briefly, and shape into a round. Place the dough, seam side up, into the floured basket. Cover with a towel and let dough rise again until it reaches the top of the basket.
  5. Preheat the oven to 190C/375F. Turn the proofed bread onto a parchment paper lined baking sheet. Use a very sharp knife to cut a decorative pattern on the top of the boule. Bake the bread in the center of hot oven for 35 minutes until nicely golden brown.






http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



Saturday, February 18, 2012

Delightful Poultry Recipes

1. Delightful Masala (spices) Chicken:

Trust me, you just can't go incorrect with this formula. If the masalas (spices) are fresh floor then your visitors are absolutely going to take pleasure from this bowl as something they've never sampled before.

Ingredients:

1 chicken- cut into technique dimension pieces

½ cup tomato ketchup

50 gms. cashews (coarsely ground)

1 tablespoons. garlic oil paste

1 chili peppers (cut into big pcs. and gently fried)

2 tsp. cornflour together with ½ cup water to create a maize flour slurry

oil for cooking

salt to taste

garam masala created by farming the following:

[1 clove, 1 inches item nutmeg, 1 white-colored spice up, 1 elaichi/ cardamom, 1 tsp. jeera/ cumin seed products (roasted), 1 tsp. dhaniya/ cilantro seed products (roasted), 1 touch jaiful/ nutmeg pdr., 1 touch javitri/ mace pdr.]

some boiled macaroni/noodles/spaghetti for garnishing.

Method:

• Gravy the chicken for about 2 hrs. in the catsup, cashew pdr, garlic oil insert, garam masala (ground spices) and sodium.

• Add some oil in a pan and add the chicken in it along with some trouble to get ready it. Protect to get ready.

• When the chicken is almost done add ¾ the of the chili peppers pcs. to it.

• Cook the chicken until done and add the maize flour slurry in it. Let get ready for 2-3 moments and then eliminate from fire.

• Provide hot garnishing with pasta /noodles/ pasta and the staying chili peppers.


2. Delicious Spicy spice up Chicken

This bowl is delicious and looks quite appetising too. It's rather simple to get ready and needs few substances. Eliminate the chilli seed products else the bowl changes out to be too spicy.

Ingredients:

1 chicken- cut into technique dimension pieces

about 14 Kashmiri chillies

about 14 cloves of garlic oil (roughly chopped)

1 and &½ inches item of nutmeg (roughly chopped)

½ cup apple cider white-colored vinegar together with a ½ cup water

½ tablespoons. tomato ketchup

½ tablespoons. grated dairy products (optional)

½ tablespoons. butter
½ tablespoons. oil

salt to taste

Method:
  1. Relax the chillies in water for about an time. Get them from the water and cut them approximately into big items, removing the seed products.
  2. Then soak the chillies, garlic oil and nutmeg in the white-colored vinegar and water combination for about two time.
  3. Next, smash the above combination in a machine farming machine, add sodium and spices the chicken in this combination for about an time.
  4. Heated the butter and oil in a pan and add the chicken items along with the chilli insert. Protect and let the chicken get ready for about 15 moments on technique fire.
  5. Turn the gas when the chicken is soft and done. Examine preparing.
  6. Provide hot garnishing with catsup and dairy products.

Wednesday, February 15, 2012

Strawberry Pudding with Chocolate 'Heart' Cookies for Valentine's Day

I just woke up yesterday morning, when...surprised !!! my daughter and husband showered me with Valentine's Day cards and lots of kisses. ohooo, I felt like it was a mother's day! Am I a queen of the day? uuups...I didn't prepare any cards for them. Silly me!
*Hhhm... my son was still under the blanket on his bed.



Wow, I felt like flying in the sky... love was blowing in the air. The surprises

Tuesday, February 14, 2012

Vegan Lemon Curd Thumbprints








http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com











http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






I have always had a soft spot for the bright, mildly sweet and lemony thumbprint cookies. This thumbprints recipe uses a vegan lemon curd to fill the cookies made with a mix of spelt, buckwheat, walnuts, walnut oil and maple syrup. Traditional lemon curd recipes call for the use of eggs and butter, but this recipe is a bit healthier, while still sweet, tart and satisfying. You can also fill them with your favorite jelly.


Vegan Lemon Curd Thumbprints

adapted from Dairy Free Cooking

Vegan Lemon CurdCookie

  • 150 g Fresh lemon juice
  • 150 g Sugar
  • 1 tbsp Fresh lemon zest
  • 1/4 tsp Salt
  • 1 tbsp Coconut milk
  • 2 tbsp Cornstarch
  • 2 tbsp Cold water
  • 2 tbsp Soya margarine
    ©angiesrecipes


  • 130 g Spelt pastry flour
  • 120 g Buckwheat, toasted and finely ground
  • 100 g Walnuts, finely ground
  • 1/4 tsp Salt
  • 125 ml Walnut oil
  • 200 g Maple syrup
  • Cranberries and poppy seed (optional)


  1. In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar. Combine together the coconut milk, cornstarch, and cold water in a small bowl, stirring well to combine.
  2. Add the cornstarch mixture, stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes. Add soya margarine, and cook until the mixture resembles a thick pudding. Transfer the mixture to a heat proof dish, cover with plastic wrap and let cool completely before placing in the refrigerator to chill. Chill lemon curd for 2 hours before using.
  3. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside. In a medium-sized mixing bowl, sift together the spelt pastry flour, finely ground buckwheat, finely ground walnut and salt until well combined, making a well in the center.
  4. Add in walnut oil and maple syrup to the center, and stir the mixture with a wooden spoon until it forms a dry dough that just holds together.
  5. Form the dough into 2-inch balls, and place them onto the prepared sheet, pressing a "thumbprint" into the center of each and slightly flattening. (The cookies will not spread, so make them the size that you want!) Add about 1 teaspoonful of lemon curd to each thumbprint and top with a cranberry or some poppy seeds if using. Bake until golden brown, about 15 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.







http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Monday, February 13, 2012

Whole Feed Lovely Spud and Maple Cookies Prepare Up Completely In Your Toaster range Stove

I try to create everything a little better. I love good, old-fashioned biscuits with evening food, but I know anything packed with enhanced white flour will never be a normal and balanced option. I tried various wholesome biscuits but the framework was always too hefty or too dry. I found the best solution: I add crushed yams to the mixture. This gives them the best, wet internal. They are flaky yet soft and create an excellent addition to almost any food.

I also use a variety of wholesome flours to get the best dessert. Whole whole grain or grain flour is powerful and offers framework to the biscuits, but it can be hefty and dry. I self-control that with a smoother wholesome flour. Oat flour is very smooth and contributes a lot of pain. Why don't I use all wholesome oat flour? It is too smooth and the biscuits would just fall apart. Cooking, just like life, is about balance.

I made another better change to these biscuits. I changed out half of the butter for walnut oil, which is packed with heart-healthy Ω 3s. I also included sliced nuts to the mixture, including even more nourishment to these delicious biscuits. I cook these biscuits to in my toaster range because the closeness of the emitters brown colours them magnificently.

I actually create a dual set of these biscuits at the same time period and lock up them covered in wax document. I then unfreeze what I need and prepare off a few at the same time period as needed. The quality is still top-notch if they are used within 2 months.

Ingredients for a Number of Lovely Spud and Maple Biscuits


1 1/2 mugs of whole whole grain or grain flour

1 cup of wholesome oat flour

1/4 cup of brownish sugar

1 tbsp of baking powder

1 tbsp of pumpkin pie spice

1/2 tsp. of sea salt

1/4 cup of walnut oil, at room temperature

1/4 cup of cold butter

1 cup of prepared, crushed sweet potatoes

1/2 cup of hefty cream

1/4 cup of coarsely sliced walnuts

Directions

Heat your toaster range to 375 levels F.

Place the whole grain or grain and oat flours into the perform dish of your blender fixed with a multi-purpose edge. Add the baking dust, sea sodium, brownish glucose and pumpkin pie liven. Process until well-combined.

Add the walnut oil and beat 4 times. Cut the butter into 1/4 inches pieces and add to the perform dish. Pulse until the butter sections are the size of small beans.

Combine the sweet potato, hefty lotion and sliced nuts in a large preparing dish. Mix well. Add the flour mix to this and mix as little as possible to get the mixture to come together. Too much preparing will result in a challenging dessert.

Move the dessert money to a gently floured area. Throw to a one inches width. Cut with a two-inch circular divider. Position the biscuits onto a baking piece and cook in your toaster range until fantastic brown; this should take about 25 minutes.

Check out other great Toaster range Stove Formulas designed to help you get the most out of this useful kitchen counter equipment. There are lots of cake quality recipes such as wholesome editions of your preferred prepared products.

Dadar Gulung / Pancake Rolls with Coconut Filling

A couple of years ago, I read an article regarding pancake from around the globe in Martha Stewart Living Magazine. The article opened my eyes about the richness of the world of pancake. Some of them were familiar to my tongue, but I never imagined before those were the family of pancake. Some of them, were really new for me.I remembered when we lived in Malaysia, back in 2002-2005, we enjoyed

Friday, February 10, 2012

Potato Bread Batons with Cheese and Pear









http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com














http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com





http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






What could be better than homemade bread, especially when it's studded with the earthy flavours of cheese, walnuts, potatoes, fresh thyme and pears. I love it served with a steaming soup on ice cold days. It's also great for a school packed lunch.


Potato Bread Batons with Cheese and Pear

adapted from daheim und unterwegs

BreadCheese Spread

  • 200 g Potatoes, diced and boiled
  • 18 g Fresh yeast
  • 550 g Water, lukewarm
  • 100 g Sourdough
  • 800 g Spelt flour
  • 150 g Rye flour
  • 18 g Salt
  • 150 g Walnut, chopped
  • 4 Pears, seeded and cut into wedges

  • 150 g Gorgonzola
  • 150 g Emmental
  • 150 g Sour cream
  • 170 g Quark
  • Salt and pepper to taste
  • 2 tbsp Fresh thyme, chopped
  • 2-3 tbsp Bread crumb





  1. Peel the potatoes and cut into small pieces. Fill a large pot with the potatoes. Add enough water to cover the potatoes. Once the water boils, reduce the heat to medium and cook for about 15 minutes until potatoes are tender. Drain and cool to room temperature.
  2. In the bowl of your stand mixer fitted with a dough hook, dissolve the yeast in water. Add in sourdough, flours, salt, walnuts and cooked potatoes. Mix on slow speed for 4 minutes, then increase the speed and mix a further 4 minutes.
  3. Place the dough on a lightly floured work surface and divide it into 6 even portions. Shape each into a ball and rest, covered, for 15 minutes. Knead the dough balls gently and briefly. Cover, and rest for a further 15 minutes. Shape each dough ball into a baton and allow them to rest, covered, for 15 minutes.
  4. To prepare the cheese spread by combining all the ingredients in a bowl. Transfer the mixture into a pastry bag. With a sharp serrated knife, slash the top of the bread lengthwise, about 1/4-inch deep. Pipe the cheese mixture onto the cut and press 5-6 pear wedges on top. Allow them to rest for 30 minutes. Preheat the oven to 220C/430F and bake for about 35 minutes until nicely golden brown.






http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com








http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



Monday, February 6, 2012

Homemade Beef Ravioli with Roasted Tomato Sauce








http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






This is an comforting and delicious homemade pasta with browned ground beef filling. It's simply sauced with a roasted tomato sauce. If you're a fan of homemade pasta, take some time and make your dinner special.


Homemade Beef Ravioli with Roasted Tomato Sauce

adapted from Klassische italienische Küche von Julia della Croce

Roasted Tomato SauceBeef Ravioli

  • 500 g Roma tomatoes
  • 1 Yellow onion, chopped
  • 6 Garlic cloves, peeled
  • 2 tbsp Olive oil
  • 1 tbsp Sugar
  • Salt and pepper
  • 1 tbsp Fresh thyme
  • 200 ml White wine
  • 2 tbsp Balsamic vinegar

  • 300 g Pasta flour (or bread flour)
  • 1/8 tsp Salt
  • 4 Large eggs
  • 1 tbsp Olive oil
  • 200 g Ground beef
  • 1 Shallot, minced
  • 1 clove Garlic, minced
  • 2 tbsp Parsley, chopped
  • 1/4 tsp Salt
  • 1 Egg white, beaten
  • Parmesan, grated (optional)
  • Chives, chopped (optional)




  1. Preheat an oven to 200C/400F. Slice each tomato in half lengthwise and place on a sheet pan, cut side up. Roughly chop the onion and scatter the pieces around the tomatoes. Scatter the garlic cloves on top of the onion. Drizzle with olive oil, then season with the sugar, salt, pepper, and thyme.
  2. Roast the vegetables for 30 minutes or until the tomatoes are soft. Remove from the oven and transfer the roasted tomatoes into a large saucepan. With an immersion blender process the tomatoes to the desired consistency. Bring the tomato sauce to a simmer. Add in white wine and balsamic vinegar. Simmer for a further 20 minutes.
  3. Combine pasta flour and salt on a clean work surface and make a well in the center. Place 3 eggs and olive oil in the well, and incorporate the flour into the liquid ingredients until combined. Knead the dough vigorously until it becomes smooth and elastic.
  4. Allow the dough to rest, covered with plastic wrap, for at least 1 hour before rolling it out. Flatten a manageable amount of dough (about the size of an orange) on a clean work surface dusted with flour. Cover the rest of the dough. Using a rolling pin, work from the center of the dough to the edges with a back-and-forth motion, rolling and stretching the dough. Continue rolling, turning the dough occasionally and dusting it with flour to prevent sticking and tearing, until the sheet is the desired thickness. Leave the dough sheets to dry for 10-15 minutes before cutting.
  5. Cook ground meat, minced shallot and garlic in a skillet until meat is browned. Remove and strain off the fat. Stir in one egg, parsley and salt.
  6. Cut the dough sheet into 8-cm wide strips and place spoonfuls of filling about 4cm apart on one strip. Brush the area between fillings with egg white and top with a second strip of dough. Form ravioli by pressing around each filling to form a seal. Dust with flour and cut into squares with a pastry wheel. Crimp the edges of the ravioli with a fork to ensure that they are sealed properly. Alternatively you can cut out the wraps using a 2-inch cookie cutter.
  7. Bring a large pot of salted water to a boil. Cook the ravioli for 5 minutes in a rapidly boiling salted water. Drain and gently toss with the sauce. Sprinkle some grated Parmesan and chopped chives on top if desired. Serve immediately.






http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



Thursday, February 2, 2012

Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds








http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






These gluten-free crackers, a tasty and healthy blend of buckwheat, walnuts, sesame seeds and spiced with wasabi (Japanse mustard), thin, crisp, and have an earthy flavour and an intense and rich sesame taste.


Buckwheat Wasabi Crackers with Walnuts and Sesame Seeds

adapted from All Day I Dream About Food


  • 100 g Buckwheat, ground
  • 100 g Walnuts, ground
  • 40 g Sesame seeds, toasted
  • 1 tsp Baking powder
  • 1/3 tsp Salt
  • 3 tbsp Sesame oil
  • 2 tbsp Wasabi paste
  • 1 Egg, lightly beaten



  1. Preheat the oven to 160C/320F. Line a baking sheet with parchment paper. Combine together ground buckwheat, ground walnuts, toasted sesame seeds, baking powder and salt in a mixing bowl.
  2. In another bowl, whisk together the sesame oil, wasabi paste and egg. Pour the oil mixture to the flour mixture. Mix until a dough forms.
  3. Place the dough between two sheets of parchment papers and roll out to a rectangle approximately 2mm thick. With a sharp knife, cut into 2-inch squares or cut out with a round cookie cutter and place each one on the prepared baking sheet. Bake 30 minutes until firm and crisp. Turn off the oven and leave crackers in the oven for 30 minutes before transfering them to the wire racks to cool.







http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



Free Online Games

 

Delicious Recipes Copyright © 2011 - |- Template created by O Pregador - |- Powered by Blogger Templates