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From Fiint.com yesterdat: MasterChef Season 1 Episode 5: Cupcake Challenge TV Episode Preview – An all two-hour new episode for the MasterChef will be going to air tonigh on FOX. The kitchen battle gets exciting each week together with the contenders of the cooking-reality show. Tonight, MasterChef will showcase a battle. Here is the episode’s overview. The contestants are asked to do make a single cupcake. They are given a time to prepare it and use the ingredients on the table. Yes it’s only a single cupcake but a difficult one, very difficult one. Mike, Faruq and Slim’s cupcakes were chosen to the worst and embarassing as what Gordon Ramsay said. But later, Iron Chef Cat Cora takes them to a truck stop for a team challenge. The fourteen contenders will battle for a real chef challenge and compete for $250,000 price and the chance to publish their own cookbook. Watch MasterChef Season 1 Episode 5 tonight on FOX at 8:00 PM ET.Catch the udpates and online streaming on FOX channel for the recap of MasterChef Season 1 or watch it online via Internet TV and other TV websites. And a Reality Wanted recap : Tracy could've been excited all day long but her melted cupcake won't be tasted by the judges. They instead choose Jake's chocolate lover's delight cupcake, Sharone's hazelnut and pistachio cupcake, and Whitney's coconut cupcake. I love me some coconut but I'm pulling for Jake all season long here! The winner of the challenge is... Sharone! Okay, so Sharone isn't totally set to head to the final four just yet. He heads off with the judges, meets Iron Chef Cat Cora, and is presented three dishes that she is known for. Sharone chooses a halibut dish and now, everyone must replicate it. He then finds out that if his dish tastes better than Cat's, he'll head right to the final four. The rest are just cooking to live to see another day. After a quick demonstration from Cat, the chefs have one hour to cook. When it's time to present, Sharone is up first and his dish is pretty damn identical to Cat's. However, the judges taste the dishes without knowing whose is whose. Their favorite dish belonged to Cat. Duh. Here's the official MasterChef site . Click here for a clip from The Daily Beast. Nichelle blogged about the "I asked for a cupcake, not a crapcake" episode last week.

Source: cupcakestakethecake.blogspot.com

OK, I know this is not Christmas related (unless you eat Indian food at Christmas), but I made this the other day and it is so easy and tastes so amazing that I had to share it. The recipe comes from Gordon Ramsay's Great Escape Cookbook (hence the metric measurements), but uses chickpeas instead. Who knew tomatoes and coconut milk tasted so awesome together? I used some diced tomatoes from my garden that I had frozen at the end of the summer--they were awesome and far superior to canned. INGREDIENTS - 3 cups cooked chickpeas - salt and pepper - 2 tbsp oil - 1/2 tsp cinnamon - 1/4 tsp cloves - 1 tsp garam masala - 1 tsp chili powder - 4 curry leaves - 1 sweet onion, diced - 2 garlic cloves, minced - 500g chopped fresh tomatoes, skinned - 400 ml can light coconut milk METHOD 1. Heat oil in a large frying pan over medium heat. Toss chickpeas with salt and pepper and set aside. 2. Add spices and curry leaves to the pan and fry for a min, until nice and fragrant. Add onions and garlic and saute for 6-8 mins, until soft. Add a splash of water to deglaze the pan, if needed. 3. Add chickpeas and tomatoes, mix well, and season to taste. Heat to bubbling, then add coconut milk. Simmer gently until ready to serve (over rice). The dish tastes best if it has sat for a while so the flavours can blend. Even better the next day!

Source: vegandad.blogspot.com

275 g red lentils , rinsed 2 tablespoons olive oil 1 large onion 2 large garlic cloves 1 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoons garam masala 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1 tablespoon tomato puree 800 ml stock 1 Fry the onion and garlic until golden. 2 Stir in the spices and tomato puree and fry for two minutes. 3 Add lentils and stock. 4 Simmer for 25 - 30 mins, or until cooked. 5 Puree a little bit if you want.

Source: food.com

1 small red onion 1 red chilli 1 pinch ground clove 1/2 tsp fennel seeds 1/2 tsp ping peppercorns (use green or white if pink are unavailable) 1 tsp turmeric...

For The Red Cabbage: 60 ml malt vinegar 170 g Demerara sugar 125 g butter 1/2 medium red cabbage For The pheasant: 3 sprigs fresh thyme 1 pheasant 4 rashers ...

For The Tandoori Curry Paste: 1 large knob fresh ginger 3 garlic cloves 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp salt 1 tsp hot chilli powder 1/2 tsp tu...

5 garlic cloves , peeled 4 -5 long red chilies , trimmed 2 lemongrass , stalks trimmed, outer leaves removed and sliced 5 cm piece fresh gingerroot, peeled and chopped 4 shallots , peeled and chopped 1 teaspoon ground turmeric 2 tablespoons oil 1 To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar). 2 Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes. 3 Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender. 4 Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender. 5 To serve, scatter the coriander leaves over the curry and serve with rice and roti.

Source: food.com

14 ounces farfalle pasta 3 tablespoons olive oil 8 slices streaky bacon , chopped 1 garlic clove , finely chopped 1 cup heavy cream 5 ounces peas , thawed if frozen 2 1/2 ounces parmesan cheese , freshly grated, plus extra to sprinkle 1 small handful sage leaf , and flat-leaf parsley leaves 1 Bring a pot of salted water to the boil. Tip in the farfalle and cook according to packet instructions until the pasta is al dente. 2 Heat the oil in another pan and add the bacon. Fry over high heat for 3 - 4 minutes until the bacon is golden brown. 3 Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly. 4 Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning. 5 When the pasta is ready, drain it in a colander and immediately tip into the sauce. 6 Add the herbs, then toss the pasta until well coated with the creamy sauce. 7 Divide among warm plates and sprinkle over a little more parmesan to serve.

Source: food.com

2 tablespoons olive oil 1 cup risotto rice 2 cups hot chicken stock 1 cup jerusalem artichoke, washed and sliced 7 tablespoons butter 1/3 cup cream 1/4 cup parmesan cheese , grated sea salt fresh ground black pepper 8 large scallops , sliced 1/4 cup sugar 1/4 cup sherry wine vinegar 1 Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes. 2 Meanwhile, cook the artichokes in 3 1/2 tablespoons of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it’s not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning. 3 Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they’re medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it’s a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.

Source: food.com

1 lb center cut filet mignon 1/2 cup Dijon mustard 10 medium white mushrooms , roughly chopped butter , room temperature 1 sprig thyme bay leaf 3 egg yolks, whipped 1 sheet puff pastry 1 pint brown chicken stock (or veal stock) 375 ml red wine 8 baby carrots, whole & peeled 2 tablespoons butter , room temperature 1 cup heavy cream salt white pepper 1 In a hot pan, sear the filet of beef on each side then brush with mustard and allow to cool. 2 Rough chop and sauté the mushrooms. Season with thyme, salt and pepper. 3 Place plastic wrap on a cutting board or flat surface. Place the beef on plastic wrap and cover with mushrooms. 4 Use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. Set in fridge for 10 minutes. Remove plastic wrap. 5 Roll out pastry and wrap around the beef, pressing the pastry edges to seal at the base and trimming away any excess. 6 Brush once with the egg wash and bake in a 375ºF oven for 25-30 minutes. Check halfway with a thermometer – internal temperature should be approximately 115ºF for medium rare. Pastry should be golden brown. 7 Red Wine Sauce made with Brown Chicken stock. 8 -1 pint Brown Chicken stock (or veal stock) Found in frozen section ,1/2 bottle (375 ml) of Red Wine 9 In a small sauce pan, reduce the red wine until almost dry. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper. 10 Roasted Carrots, 8 baby Carrots, whole & peeled, 2 tbsp whole butter, room temperature,1 cup heavy cream, salt & white pepper. 11 Boil the potatoes in salted water for 20-30 minutes, until soft. Strain and let sit for 5-10 minutes until dry. Crush potatoes with a potato masher or fork and add butter and cream. Season with salt and white pepper. 12 To serve, with a serrated knife slice the Wellington into equal portions. Arrange 2 slices of beef with the potatoes and carrots. Finish with the sauce before serving.

Source: food.com

1 (5 kg) turkey sea salt & freshly ground black pepper 2 onions , peeled and halved 1 lemon , halved 1 head garlic , halved horizontally 6 bay leaves olive oil , to drizzle 8 slices smoked streaky bacon lemon 375 g butter , at room temperature 1 tablespoon olive oil 2 finely grated small lemons, zest and juice 3 garlic cloves , peeled and crushed 1 small bunch flat leaf parsley , leaves only, chopped 1 Preheat the oven to 220°C/Gas 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine. 2 Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves. 3 With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap. 4 Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts. 5 Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.). 6 Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally. 7 To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked. 8 Transfer the turkey to a warmed platter and remove the parson’s nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments.

Source: food.com

6 eggs 25 g butter , cold and cubed 1 tablespoon creme fraiche 1 Break eggs into a pan and add the cubed butter. 2 Stir over a medium heat until the eggs clump and then add the creme fraiche. 3 Remove from heat when eggs are clumpy, but soft. 4 Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.

Source: food.com

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