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This one is my favorite, a warm dish that full of comforting food ^ ^. Each spoonful, you will find delicious mashed potato with the sweet sautéed onion and the cheese. I love soft food (well, I told you before, hehe, that I love baby food), so I can't wait to try anything like this. Anyway this is my second time for this dish, I love the creaminess of the mashed potato that goes very well with the cheese. You can serve this dish as a main (which is very good for me), with a bowl of soup, it will be your ultimate comfort menu. Even the name of the dish says pie, I just have to say that , it's a baked mashed potato with onion and cheese (it's longer, but easier to understand, right?) When mashing the potato, I use the hand mixer (this method is from Delia Smith and I stuck to this way ever since) it's easier, quicker and smoother, you can use this method when making the simple mash too (but if you like your mashed potato to be a bit chunky, it's not for you, ^ ^). This dish can be prepared ahead of time, and when you want to serve just place the tomato and sprinkle the cheese on top and put it in the oven and bake until it's golden brown. Easy and delicious food is not hard to make, well, now I can say this, haha. Cheese, Onion and Potato Pie * serves two generously (I must say, you have to be very very hungry to finish it, haha, I serve 4) takes about 45 minutes to make 750g .................................. potatoes, peeled and quartered 40g .................................... butter 1 ......................................... large onion, thinly sliced 100ml ................................ milk 200g .................................. mature Cheddar, Double Gloucester or Red Leicester cheese, grated 50g .................................... Mozzarella cheese, grated 1 teaspoon ........................ wholegrain or English mustard ............................................ sea salt and freshly ground black pepper 1-2 ..................................... tomatoes, sliced Preheat the oven to 200°C/fan 180°C/gas 6. Cook the potatoes in boiling salted water for 15 to 20 minutes until tender. Drain the potatoes and return back to the pan. Mash really well with a potato masher ( dailydelicious note: I use hand mixer, which is very quick and efficient ). While the potatoes are cooking, melt the butter in a pan and gently saute the onion until lightly golden and sweet. This will take about 10 minutes. Add the milk to the pan and heat until almost boiling. Then beat the milk and onion, three-quarters of the cheddar cheese, the mustard and some seasoning into the mashed potato. Transfer to a buttered ovenproof dish, lay the tomato slices on top and scatter over the remaining cheddar and mozzarella cheese. Bake for 20 to 25 minutes until the top is bubbling and lightly golden. Cheese, Onion and Potato Pie: Ultimate comforting dish!

Source: dailydelicious.blogspot.com

I was talking to my father about my mother the other day and I remembered something she used to do when my brother and I were little: every time she made a cake she would let us lick the bowl, which was something we both enjoyed very much (I might have told you that already but I’m not sure – 936 posts will do that do one’s mind). :) She was a fabulous baker and baked very often, not only because she loved it but also because she wanted my father and I to have something tasty in our lunch boxes. Licking the bowl is a sport I still practice – in fact, I’ll gladly try most doughs and batters before actually baking them. What I did not expect was that this habit would actually save me a great amount of stress after a baking session: Sunday morning and I set out to make muffins. I chose Delia Smith’s marmalade muffins because I love anything marmalade and wanted to give that beautiful book a try. The batter was ready in no time and soon the muffins were in the oven. While they baked, I started making the bed and all of a sudden it hit me: I hadn’t added any sugar to the batter!!! O_O I ran back to the kitchen, grabbed the recipe and read it again – no, there was no sugar in it. It wasn’t my mistake. Then I remembered how good the batter tasted and felt instantly relieved: the marmalade alone would be enough to sweeten the muffins. Phew. These muffins are not too sweet – obviously :) – and the marmalade topping make them even tastier. I’m a sucker for marmalade but I believe these could work with other preserves, too – apricot comes to mind, or maybe raspberry paired with lemon zest. Marmalade muffins slightly adapted from the master Delia Smith (mine was bought here ) 225g chunky orange marmalade 1 cup + 1 tablespoon (150g) all purpose flour 2 teaspoons baking powder pinch of salt finely grated zest and juice of 1 large orange whole milk, if necessary 1 heaping tablespoon almond meal 1 large egg ½ teaspoon vanilla extract 50g unsalted butter, melted and slightly cooled To finish the muffins: 2 heaping tablespoons orange marmalade Preheat the oven to 200°C/400°F. Line a 1/3-cup capacity muffin pan with 9 paper liners and fill the remaining cavities halfway up with water. Place the marmalade in a small bowl and give it a good stir to loosen it up. In a large bowl, sift together the flour, baking powder and salt. Zest and juice the orange, then measure the juice – you’ll need ½ cup (120ml); if you don’t have enough juice, make it up with some milk. In a small bowl, whisk together the zest and juice (and milk, if using), almond meal, egg, vanilla and melted butter. Pour these ingredients into the flour mixture and lightly whisk with a fork – do not overmix or your muffins will be tough. Fold in the marmalade. Divide the batter between the muffin liners and bake for 18-20 minutes or until risen and golden and a skewer inserted in the center comes out clean. Cool in the pan over a wire rack for 5 minutes, then carefully unmold onto the rack and cool. You can serve these muffins warm or at room temperature – before serving, spread the extra marmalade on top of each muffin. Makes 9

Source: technicolorkitcheninenglish.blogspot.com

2 lbs large shrimp , in their shells or 1 lb cooked and cleaned large shrimp 1 crisp-hearted lettuce , such as Cos 1 ounce rocket 1 ripe but firm avocado cayenne pepper 1 whole lime , divided into 6 wedge-shaped sections 1 PRAWNS:. 2 The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself. 3 Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns, get those. 4 To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour. 5 After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink. 6 As soon as they're cool, reserve 6 in their shells for a garnish and peel the remainder. 7 Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread. 8 Place them in a bowl, cover with film wrap and keep in the fridge until needed. 9 TO MAKE THE SAUCE::. 10 Take mayonnaise and add it to the rest of the sauce ingredients. 11 Stir and taste to check the seasoning, then keep the sauce covered with film wrap in the refrigerator, until needed. 12 ASSEMBLY. 13 When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce. 14 Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass. 15 Serve with brown bread and butter.

Source: food.com

8 ounces celery ribs 1 1/2 ounces Stilton cheese 2 tablespoons low-fat creme fraiche 2 tablespoons breadcrumbs 1 tablespoon butter , melted celery salt 1 Preheat oven to 400 degrees. 2 Lightly butter a small gratin dish. 3 Put a pot that can fit a steamer basket on to boil (you can also use an electric steamer for this step later on if you prefer). 4 Start off by trimming the celery stalks and cutting them into 3 to 5 inch lengths so they fit snugly into the gratin dish. 5 Peel them to get rid of any stringy bits. 6 Put them into the steamer basket or in an electric steamer and steam for 7 minutes. 7 Arrange the celery over the base of the gratin dish and add some seasoning. 8 Crumble the Stilton all over the celery, tucking it into any gaps as well. 9 Spoon the creme fraiche over the celery, using a spatula to spread it evenly all over the surface. 10 Toss the breadcrumbs in the melted butter, then sprinkle them evenly over the top and give them a light sprinkling of celery salt. 11 Put the dish in the centre of the preheated oven and bake for 25 minutes, until the top has browned nicely and the celery stalks are tender.

Source: food.com

450 g celery (trimmed) 50 g butter 200 g potatoes (peeled and diced) 1 small onion (finely chopped) 570 ml vegetable stock 150 ml single cream 150 g Stilton cheese salt and pepper 1 seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices. 2 in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes. 3 uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are. 4 whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper. 5 remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil. 6 taste and season serve with croutons and celery leaves.

Source: food.com

150 g plain flour (5 oz) 1/2 teaspoon baking powder 1/4 teaspoon salt 1 egg (size 2) 40 g caster sugar (1 1/2oz) 110 ml milk (4 fl oz) 50 g butter , melted and cooled slightly (2 oz) 1/2 teaspoon pure vanilla extract 110 g small blueberries (4 oz) 100 g pecan nuts , finely chopped (4oz) 10 demerara sugar cubes, crushed oil or butter , for brushing 1 MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl. 2 In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract. 3 Return the dry ingredients to the sieve and sift them straight on to the egg mixture. According to Delia Smith, this double sifting is essential because there won't be much mixing going on. 4 Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix. 5 Fold in the blueberries and half of the chopped pecan nuts (50g), again with a minimum of stirring. 6 Grease your muffin tins or use paper cups. 7 Spoon in just enough mixture to fill each muffin cup. 8 TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar and top your muffins. 9 Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400°F / 200°C. 10 Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. If they are in paper cases remove them from the tins straight away.

Source: food.com

95 g butter 175 g digestive biscuits 1 Pre-heat the oven to gas mark 4, 350 degrees Farenheit, 180 degrees Celsius. 2 Traditional Key lime pie has always had a crumb crust, begin by placing the butter in a pan over the lowest heat to melt, then crush the digestive biscuits. The easiest way to do this is to lay them out flat in a polythene bag and crush them with a rolling pin, rolling over using a lot of pressure. Now empty the contents of the bag into a bowl and mix in the melted butter. Next place the butter-crumb mixture in the flan tin and, using your hands, press it down evenly and firmly all over the base and up the sides of the tin. Then place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown. 3 While that's happening, place the egg yolks and lime zest in a bowl and, using an electric hand mixer, whisk them for about 2 minutes, or until the egg has thickened, then add the condensed milk and whisk for another 4 minutes. Finally, add the lime juice and give it another quick whisk, then pour the whole lot on to the baked crust and return it to the oven for another 20 minutes. Ten minutes in, add the meringue mixture. Now remove it from the oven and, when it's completely cold and chill until needed. Serve. 4 _This recipe is adapted from How to Cook Book Two._.

Source: food.com

10 ounces couscous 18 ounces vegetable stock assorted roasted vegetables, as desired 1 fennel bulb , roasted and fronds reserved 4 ounces goats' spreadable cheese with garlic and herbs or 4 ounces feta 2 tablespoons tomato paste 4 tablespoons lime juice 4 ounces olive oil 4 tablespoons roasted cumin seeds 1 teaspoon cayenne 1 head lettuce 3 cups mesclun 1 cup spinach 1 tablespoon nigella seeds (kalonji) 1 Roast desired vegetables in hot oven, 400°F. 2 Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired. 3 Prepare couscous by covering couscous with hot vegetable stock. 4 While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne. 5 Arrange layer of greens on large plate. 6 Arrange roasted vegetables plus fennel over greens. 7 Scatter blobs of goats' cheese over vegetables. 8 Arrange remaining greens and scatter fennel fronds over the top. 9 Sprinkle with nigella seeds. 10 Dress salad at the table.

Source: food.com

2 lbs large shrimp , in their shells or 1 lb cooked and cleaned large shrimp 1 crisp-hearted Lettuce , such as Cos 1 ounce rocket 1 ripe but firm Avocado cayenne pepper 1 whole lime , divided into 6 wedge-shaped sections 1 PRAWNS:. 2 The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself. 3 Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns, get those. 4 To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour. 5 After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink. 6 As soon as they're cool, reserve 6 in their shells for a garnish and peel the remainder. 7 Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread. 8 Place them in a bowl, cover with film wrap and keep in the fridge until needed. 9 TO MAKE THE SAUCE::. 10 Take mayonnaise and add it to the rest of the sauce ingredients. 11 Stir and taste to check the seasoning, then keep the sauce covered with film wrap in the refrigerator, until needed. 12 ASSEMBLY. 13 When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce. 14 Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass. 15 Serve with brown bread and butter.

Source: food.com

150 g plain flour (5 oz) 1/2 teaspoon baking powder 1/4 teaspoon salt 1 egg (size 2) 40 g caster sugar (1 1/2oz) 110 ml milk (4 fl oz) 50 g butter , melted and cooled slightly (2 oz) 1/2 teaspoon pure vanilla extract 110 g small blueberries (4 oz) 100 g pecan nuts , finely chopped (4oz) 10 demerara sugar cubes, crushed oil or butter , for brushing 1 MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl. 2 In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract. 3 Return the dry ingredients to the sieve and sift them straight on to the egg mixture. According to Delia Smith, this double sifting is essential because there won't be much mixing going on. 4 Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix. 5 Fold in the blueberries and half of the chopped pecan nuts (50g), again with a minimum of stirring. 6 Grease your muffin tins or use paper cups. 7 Spoon in just enough mixture to fill each muffin cup. 8 TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar and top your muffins. 9 Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400°F / 200°C. 10 Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. If they are in paper cases remove them from the tins straight away.

Source: food.com

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