resepi sos salsa | resepi biskut almond butter | resepi nachos salsa | resepi almond batter | resepi salmon head | resepi sour cream untuk fish grill | cara sos nachos | resipi sos salsa
Login

Login to cooktime24 in order to save your favorite recipes

If you have not registered yet, register now!

Forgot Password?

extra virgin olive oil 11 ounces mixed wild mushrooms, wiped clean 2 garlic cloves (1 peeled and finely chopped, the other halved) 2 sprigs fresh thyme , leaves picked 2 sprigs fresh parsley , leaves picked 1 sprig summer savory , leaves plucked (optional) sea salt fresh ground black pepper 1 dried red chili, crumbled 1 small pat butter 1 lemon 2 slices sourdough bread 1 Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil. 2 Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil. 3 Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again. 4 To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms. 5 Now toast your bread. 6 Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!

Source: food.com

Saw this bread from the "The naked chef" Jamie Oliver show, since it is so simple to bake, I give it a try in one of the "Bento" day for Lucas... -Shape bread dough into long rectangle, along the middle of the bread, lay out the bacon, hard boiled eggs, shredded cheese, basil and olive oil. -Pull the dough over the filling so it forms what looks like a cannelloni shape. And bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut-shaped loaf. Drizzle with olive oil and rosemary herbs.. - Bake at pre-heat oven at 180c for 30mins or until golden brown. Basic bread dough recipe:- 300g bread flour 10g sugar 1/2tsp salt 1stp yeast 170g water 10g extra virgin olive oil - knead and proof for 60mins

Source: nasilemaklover.blogspot.com

I pulled an Oliver Stone the other day while making lunch: much like he completely ruined "Wall Street: Money Never Sleeps" in the end I almost did the same to my pad thai by adding chilli to it – it was hot as hell and sort of difficult to eat. But we managed. So I’m keeping the chilli out of the recipe below, for your own safety. ;) I just hope that using udon instead of rice noodles is not a capital sin: I wasn’t in the mood for grocery shopping and at the end what I had in my pantry worked just fine. Chicken pad thai with lime and peanuts adapted from the always gorgeous Donna Hay Magazine 200g udon 1 tablespoon vegetable oil 200g chicken breast, thinly sliced 1 small onion, finely chopped 1 carrot, grated 1 cup bean sprouts ½ cup cilantro leaves, chopped - I used parsley 2 tablespoons chopped roasted unsalted peanuts Lime sauce: ¼ cup (60ml) lime juice 1 tablespoon brown sugar, packed 2 tablespoons soy sauce 2 tablespoons fish sauce Make the lime sauce: place the lime juice, sugar, soy sauce and fish sauce in a small bowl and stir to combine. Set aside. Cook the udon according to the package instructions. Drain and keep warm. meanwhile, heat a large wok or frying pan over high heat. Add the vegetable oil and chicken and stir-fry for 2 minutes. Add the onion and cook for a further 2 minutes. Add the carrot, udon and lime sauce and stir-fry for another 2 minutes or until the carrots are tender and the noodles are coated. Stir through the bean sprouts and cilantro (or parsley). Divide between plates and top with the peanuts. Serve immediately. Serves 2

Source: technicolorkitcheninenglish.blogspot.com

Salam semua...harap semua sihat2 la yeaa...kalau sakit sikit2 tu adat laaa...cuaca sekarang pun x menentu kan...Okay la ni entry menu yang dah licin pun, xdan nak letak entry sbb balik kampung...Akak masak masa balik lunch hari Jumaat baru2 nih. Kebetulan ada 2 orang anak sedara sunti (anak my bro) yang datang tdo kat rumah ni...biasalah budak2 tu, kalau ada Najwa n Najiha balik, diaorg mesti merengek kat parents diaorg nak mai tdo rumah akak ni...pastu bkn tdo sangat laa...berjaga malam bertenet, berborak sampai kul 2 3 pagi haaa...gasaklaaahh musim cuti nih... Pendek kata, rumah akak ni kalau semua anak2 balik...mmg pencuri takut nak dekat kot, terang benderang jek sampai kul 2 3 pagi...hahahaaa... Okay la, meh layan je resepi nih, kot ada yang teringin nak buat, dah ramai pun yg buat dulu...anak2 akak dan anak2 sedara suka sangat2...bertambah2 makan dengan pasta tuh....Cuma akak skip part buat meatballs tu sebab ada adik akak bagi meatballs buatan Bumiputra yang digunakan untuk buat mee bakso....hehee...Anak2 kureng sikit mee bakso ni, kalau masak western camni...ha laku laa....Resepi angkut dari dapur Ijan, Finland sana, katanya resepi asal dari rancangan masakan Jamie Oliver tu...thanks ya Ijan, izinkan akak C n P kat sini lak eh...Tengoklah, bekas tu comot2 kesan sos n cheese mendidih dlm oven, sbb nak amik gambar pun cepat2 jek lepas keluar oven, nak siap pegi ofis lak pastu...hehee MEATBALLS IN TOMATO SAUCE Sumber: Ijan, Finland Untuk meatballs (*akak skip part ni sbb ada meatballs buatan bumiputra dah..lenkali try wat meatballs ni...hehe) 500 gm daging lembu kisar – kite guna daging kamben yg dikisar 1/2 teaspoon serbuk jintan manis 1/2 teaspoon serbuk ketumbar 1/2 teaspoon serbuk cili 2 genggam breadcrumbs 1 telur -kite tak letak 1 tablespoon daun oregano kering/fresh 1 tablespoon daun rosemarry dicincang – kite tak letak garam 1 teaspoon serbuk blackpepper Untuk tomato sos 1 tin tomato cincang 1 biji bawang besar di cincang 1 bawang putih dicincang 1 teaspoon daun oregano kering garam Untuk dibakar mozarella cheese grated parmesan makan dengan vegeroni spirals...sedaaappp Sediakan meatballs: Campur semua bahan dalam bekas besar. Gaul sebati. Bentuk2 kan meatballs sebesar bola sepak tenis sehingga habis. Dalam kuali, panaskan sedikit minyak (kite guna dlm 5 camca besar) dan goreng semua meatballs sekaligus. Goreng lebih kurang 5 minit on all sides. Sediakan sos tomato: Panaskan sedikit minyak dlm kuali/periuk. Goreng bawang besar dan bawang putih hingga layu. Masukkan tomato, oregano dan garam. Gaul sebati dan biarkan mendidih. Tutup api. Pindahkan sos tomato ke dalam bekas yang sesuai untuk di masukkan dalam oven. Susun meatballs di dalam sos tomato tersebut dan taburkan mozarella dan grated parmesan cheese di atasnya. Bakar pada suhu 220′C selama lebih kurang 15 minit atau sehingga bahagian atas nya bewarna kekuningan. Siap

Source: ummizaihadi-homesweethome.blogspot.com

On Tuesday night, I taught my boyfriend Paul to make lasagna while we watched American Idol (go Lee DeWyze! yes, I'm that kind of nerd). Paul's not a vegan. In fact, he has the appetite of an overweight toddler — ridiculous amounts of fish sticks, Hamburger Helper, frozen TV dinners, pretzels, and ice cream. In Jamie Oliver style, I'm trying to teach Paul to cook whole foods from scratch. I realize convincing him to go vegan is still a far cry from reality, but I'd least like to wean him off of eating processed crap. Learning to cook is the first step, right? We each made our own pan of lasagna. Paul's had hamburger, ricotta, white pasta lasagna (the only kind he'll eat), marinara, and mozzarella. Here he is layering some noodles (sorry for the meat in the picture!) and acting like a goof. I promise he isn't cross-eyed in real life... Here I am (or at least, here's my hands) layering my pan — rice pasta lasagna, marinara, basil-tofu ricotta from Vegan with a Vengeance , spinach, and Follow Your Heart vegan mozzarella: I'll spare y'all the pictures of Paul's finished meaty lasagna, but believe me when I say that it turned out surprisingly prettier than mine. I gave him the proper rectangle lasagna pan, while I settled for the oval pan: My FYH cheeze totally liquified in the oven, so it looks a little funky but trust me when I say that it was amazingly delicious! This was my first time using the rice lasagna (you don't pre-boil it at all!), and though it took ages to cook (a whole hour!), it was worth it. I love the chewier texture of rice pasta over whole wheat. I'll probably stick with rice lasagna from now on. Here's a sloppily-plated serving of my vegan lasagna: Note: I added a little Daiya Italian Shreds to the top for this picture since the FYH melted off the top.

Source: vegancrunk.blogspot.com

From the kitchen of One Perfect Bite... I've been searching for something new to serve for the Thanksgiving and Christmas holidays. When you've cooked as long as I have, novelty can be a problem. I've whisked and woked my way through lots of kitchens and have seen food fads come and go, then come and go again. Ming Tsai, Emeril Lagasse and, worse yet, Jamie Oliver have aged before my eyes, so perhaps you can understand why I'm vexed that it's so hard to find something really new for the holidays this season. It once was a very easy thing to do. Alas, that is no longer true. I decided I'd have to cast a wider net to find what I was looking for this year. If it could be eaten, didn't bite back and came with a readable recipe, it became fair game in my hunt for the new or novel. A fairly general query led me to a wonderful site called The Knead for Bread and there I found this lovely yeasted coconut bread. While there are many recipes for coconut quick breads, this was the first I'd seen for one leavened with yeast. I wanted a sweet bread that could be toasted for a holiday breakfast and this recipe was perfect for my needs. I did make some minor changes to the recipe after tasting the first of the loaves I baked. I added coconut extract to the ingredient list to give the bread a more pronounced coconut flavor. I also removed the grated coconut from the dough but left it in the topping. The bread is delicious and it has a wonderful crumb. It makes marvelous toast and will be perfect for a holiday breakfast. If you prefer, the bread can be pulled off in hunks and eaten out of hand, gorilla style. I know you will like this. Here's the recipe. Coconut Bubble Bread . ..from the kitchen of One Perfect Bite, courtesy of The Knead for Bread Ingredients: Dough 2/3 cup coconut milk 2/3 cup lukewarm water 2 tablespoons melted butter 1 to 2 teaspoons coconut extract 1/2 cup sugar 2 tablespoon milk powder 4 teaspoons instant yeast 1 teaspoon salt 1 beaten egg 4 cups all-purpose flour Topping 1 egg white 1 tablespoon water 3 tablespoon flour 2 tablespoon sugar 2 tablespoon butter, soft 2 tablespoon coconut(finely chopped) Directions: 1) In a large bowl add coconut milk, lukewarm water, butter, coconut extract, sugar, milk powder, yeast, salt and egg. Mix well with a wooden spoon. Add half of flour and continue to mix till smooth. Gradually add in remainder of flour. When it becomes difficult to mix, dump onto a work surface and knead for 8 to 10 minutes. Oil bottom and sides of a bowl. Add dough and turn to coat all sides with oil. Cover with plastic wrap and let rise for about 1 hour, or until double in bulk. Cut dough into two equal pieces. Take one piece and cut into 16 more pieces. Roll the first eight piece of dough into a ball and place into the bottom of an 4-1/2 X 8 greased loaf pan. Now, roll out the other 8 pieces of dough and place them on top of those already in pan. Do the same with the other large piece of dough and you should end up with two loaves. Cover with plastic wrap and allow to rest for about an hour or till the dough reaches about 1 inch from the top of the pan. 2) To make the topping, mix flour, butter, sugar and coconut together in a small bowl. Using your fingers mix till the mixture becomes a crumble. In a separate bowl combine the egg white and the tablespoon of water. Beat with a wire whisk till foamy. Brush the tops of the loaves with the foam and then sprinkle with the crumble topping. Place into a 350 degree preheated oven for about 25-30 minutes. Remove from pan and cool on a wire rack. Yield: 2 loaves. You might also enjoy these recipes: Christmas Stollen - The English Kitchen Cranberry Orange Cinnamon Rolls - Two Peas and Their Pod Lemon Pull-Apart Loaf - Buttercream Barbie Quick Brioche - Piece of Cake Day Before Cinnamon Rolls - Cookie Madness Hot Cross Buns - Buttercream Barbie This post is being linked to: Wild Yeast - Yeast Spotting

Source: oneperfectbite.blogspot.com

5 1/2 kg turkey 2 -4 clementines rosemary , bay or fresh thyme sprig 150 g butter 2 -3 carrots 3 onions , peeled 2 celery ribs 1 For the Butter:. 2 You need to finely chop the carrots, onion and celery. Chop rosemary and thyme. 3 Mix into the butter thoroughly. 4 The Turkey:. 5 Using a tablespoon, gently seperate the skin from the meat through the cavity up towards the breastbone of the bird. 6 Once the skin is separated, take half of the flavoured butter and push in between the skin and the meat. Massage so that the butter is evenly distributed. 7 The other half of the butter is to be smoothed over the outside of the turkey. 8 Using a skewer or rosemary sprigs, secure the cavity, so that the skin doesn't slide. 9 Cover in cling film and keep in the refridgerator until ready to be cooked. 10 Before cooking, chop 2-4 clementines and place in the cavity. 11 Stuff the neck of the bird with as much stuffing as possible. 12 Cook the bird on 350 / Gas Mark 4. Time scale is approx 30 minutes per kilo, plus 20 minutes at the end. 13 For best results, baste the turkey every 45 minutes. 14 Enjoy.

Source: food.com

7 ounces green beans , trimmed 20 small cherry tomatoes 1/2 cup black olives , pits removed 4 tablespoons extra virgin olive oil kosher salt fresh ground black pepper 4 (8 ounce) salmon fillets , with or without skin, but with pin bones removed 2 lemons , quartered 1 cup fresh basil , loosely packed 12 anchovy fillets 1 Preheat oven to 350°F Place roasting pan in oven to heat. 2 Blanch the green beans in salted, boiling water until tender. Drain and place in a mixing bowl with the cherry tomatoes and olives. Add 2 tbsp olive oil and a pinch each of salt and pepper. 3 Rinse salmon fillets and pat dry with paper towels. Squeeze 1/2 lemon over fillets, dressing both sides; reserve the remaining lemons for garnish. Sprinkle both sides of fillets with salt and pepper, and drizzle both sides with remaining olive oil. 4 Toss basil into vegetables. Place salmon fillets at one end of hot roasting tray; place vegetables at the other end. Lay anchovy fillets over vegetables. Return pan to oven and roast for 10 minute Serve with reserved lemon quarters.

Source: food.com

Sesame crusted roasted rack of lamb with truffled saffron risotto and enoki mushrooms Ingredients: For the lamb: - Rack of lamb - White onions - Garlic - Ses...

250 g fresh fava beans 3 sprigs fresh coriander 6 mint leaves 1 pinch coarse salt 1 pinch fresh ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 small chili pepper , sliced (red) 2 teaspoons lemon zest (from 1 lemon) 1 teaspoon flour 8 mint leaves , chopped fine 1 cup yogurt 1/2 lemon, juice of coarse salt fresh ground black pepper 1 Combine beans, herbs, salt, pepper, cayenne, cumin, chili and lemon zest in food processor. Pulse until moderately smooth. Stir in flour (do not run processor!). 2 Heat 3" of vegetable oil in a pot to 375°F Using 2 tablespoons, make oval dumplings (quenelles) from the mixture, and drop into hot oil. Deep fry until dark golden brown. Drain briefly on kitchen paper and sprinkle lightly with salt. 3 Stir together mint, yogurt, lemon juice, salt and pepper. 4 Serve felafel with yogurt sauce and a lightly-dressed salad.

Source: food.com

1 lb mixed heirloom tomato, various colors 1 tablespoon kosher salt 1/2 tablespoon dried oregano 1 1/2 tablespoons extra virgin olive oil 1/2 tablespoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1/2 lb fresh mozzarella cheese , ciliegine size (cherry size) 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Serve with mozzarella.

Source: food.com

2 tablespoons olive oil 1/4 lb pancetta 2 lbs heirloom tomatoes, cored 5 fresh bay leaves or 2 dried bay leaves 2 tablespoons fresh oregano 1 tablespoon fresh rosemary 1 lb sausage 1 tablespoon olive oil 5 -6 garlic cloves 1 Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs. 2 Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart. 3 Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven for 1 hour, turning sausages once or twice. 4 Serve with crusty Italian bread, polenta or rice. Drizzle with a little high-quality balsamic vinegar.

Source: food.com

1/2 lb mixed heirloom tomato, various colors 1 teaspoon kosher salt 1 teaspoon dried oregano 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1 tablespoon fresh coriander 1/2 lemon, juice of 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes. 3 Roughly chop the tomatoes with the coriander. Stir in lemon juice. Serve with fish or chicken.

Source: food.com

2 lbs stewing beef , diced 1 onion , chopped 4 garlic cloves , minced 3 stalks celery , chopped 4 ounces button mushrooms , chopped 4 bay leaves 1 teaspoon thyme 1 tablespoon tomato paste 1 (15 ounce) can Guinness stout 3 1/2 cups beef broth 1 1/2 tablespoons flour 1 Pre-heat the oven to 350°F. 2 In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go. 3 Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven. 4 Let the stew bubble away in the oven for two hours. Mean while, make the dumplings. 5 In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment. 6 Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks. 7 When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.

Source: food.com

8 cups water 1 cup sugar 3 (6 ounce) cans frozen lemonade, thawed 48 ounces can apple juice, chilled 2 (24 ounce) bottles cranberry juice cocktail , chilled 2 cups orange juice, chilled 2 cups strong cold tea ice 1 Combine water and sugar in medium saucepan. Bring to a boil and boil 5 minutes. Cool. 2 Pour sugar syrup, lemonade, apple juice, cranberry juice, orange juice and tea over a block of ice in a punch bowl. Stir to blend. Makes about fifty (4-oz.) servings. Garnish with slices of lemon and orange. 3 Margo Oliver’s Most Treasured Recipes.

Source: food.com

Watching a Brazilian cooking show the other day I thought it was really disgusting to see the presenter transfer the cake batter to the pan using his hands: as much as one uses their hands for cooking and baking – and I certainly do that a lot – there are tools for determined actions. Jamie Oliver practically kneading his guacamole on this video almost made me lose my lunch – there are certain cooking habits I really can’t stand. I don’t like to think of myself as a conservative person but I guess I am. I do, however, have a more liberal side when it comes to cooking and unusual recipes always get my attention – how could I resist baking brownies that contain no chocolate at all? These delicious bars taste like baked curd and are irresistible. Lemon and coconut brownies slightly adapted from here 250g unsalted butter 350g granulated sugar 4 eggs 225g all purpose flour pinch of salt 1 cup (100g) sweetened flaked coconut finely grated zest of 2 large lemons ¼ cup (60ml) fresh lemon juice 1 teaspoon vanilla extract icing sugar, to dust Preheat oven to 180°C/350°F. Lightly butter a 20x30cm (8x12in) baking pan, line it with foil leaving two overhands on opposite sides and butter the paper as well. Melt the butter in a large saucepan over medium heat. Remove from heat and stir in sugar. Add eggs, 1 at a time, and stir until mixture is thick and glossy. Sift the flour and salt over the egg mixture and stir until well combined. Stir in coconut, lemon zest and juice and vanilla. Pour into prepared pan. Bake for about 30 minutes or until a skewer inserted into the centre comes out clean. Cool completely in the pan over a wire rack. Dust with icing sugar then cut into bars. Makes 20

Source: technicolorkitcheninenglish.blogspot.com

Copyright 2017 ® - Contact