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Love it. Just love it. There are loads of interesting things there - music videos (something our stupid MTV hardly ever plays), interviews (I saw a really old one with Duran Duran the other day, so much fun) and food TV shows. I can watch the ones I missed before upgrading my cable TV and also the ones that are not aired here in Brazil. Like bill’s food . Even though my heart belongs to Gordon Ramsay, there is nothing like watching Bill in the kitchen. The way he cooks – the fact that he smiles all the time is a plus, of course – the music… Not to mention the beautiful kitchen itself, something I totally envy – actually, I envy his house as a whole. And then he goes and serves the food to his wife and daughters… So lovely! This is the second time I make one of his recipes: the first was the delicious choc banana bread . There are many, many other recipes printed and on the top of my “to try” list. This pasta dish was taken from the delicious. magazine , November 2006 issue. This is my entry for the Weekend Herb Blogging, this time hosted by Anna, from the blog Anna’s Cool Finds . Spaghetti with garlic and spinach 400g spaghetti 1/3 cup (80ml) extra-virgin olive oil 1 cup diced bacon 6 garlic cloves, thinly sliced sliced red chilli, to taste – I halved the recipe and used only 1, deseeded 1/3 cup (80ml) white wine 90g spinach – measure without the stems or use baby spinach salt and freshly ground black pepper small handful finely chopped parsley finely grated parmesan cheese, to serve Cook the spaghetti in a large saucepan of boiling salted water until al dente. Meanwhile, put the olive oil in a frying pan over medium heat. Add the bacon and cook until almost crispy. Add the garlic and chili and cook, stirring frequently, for about 5 minutes, until the garlic is golden. Add the white wine and cook, stirring, for about 20 seconds. Drain the pasta, add to the frying pan with the spinach. Toss to coat in the sauce until the spinach is wilted. Season with salt and pepper and sprinkle with the parsley. Serve with lots of parmesan. Serves: 4

Source: technicolorkitcheninenglish.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

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

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 ...

4 flat mushrooms 1 bunch vine ripened cherry tomato 1 10 g bunch sourdough bread (3 chunky slices, approx) 6 large eggs (free range) 25 g butter (ice cold) 1...

For The chicken: 6 chicken legs or thighs 1 hanful fresh flat leaf parsley 1 egg (yolk only) 350 g good quality pork sausage meat 1 handful shelled pistahio ...

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...

50 g melted butter , for brushing cocoa powder , for dusting 200 g dark chocolate , best quality you can get, chopped into small pieces 200 g butter , chopped into small pieces 200 g golden caster sugar 4 eggs 4 egg yolks 200 g plain flour 1 Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the moulds. 2 Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes. 3 In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together. 4 Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter. 5 Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours. 6 Heat the oven to 200/180/Gas 6. 7 Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out. 8 Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over. 9 Serve with vanilla ice cream and caramel sauce.

Source: food.com

1 5/8 kg salmon , scaled, gutted and washed (1 whole salmon) olive oil , and drizzling (for cooking) sea salt fresh ground black pepper 2 bay leaves 3 sprigs rosemary 3 sprigs thyme 3 sprigs basil 3 sprigs sage 3 sprigs parsley 1 head garlic , halved horizontally, then broken into cloves (unpeeled) 2 -3 stalks lemongrass , split in half lenghtways and bruised with the back of a knife 3 small lemons , thickly sliced 5 -6 star anise 1 teaspoon mixed peppercorns (or black) 1 Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper. 2 Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity. 3 Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade. 4 Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes. 5 Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons.

Source: food.com

4 tablespoons olive oil 10 plum tomatoes , halved 1 white onion, thinly sliced 2 garlic cloves , halved 2 fresh thyme sprigs 1 teaspoon white sugar 2 bunches basil 1 quart vegetable stock salt & freshly ground black pepper 1 Combine the tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and pepper. Lay out on a baking tray and sprinkle with the thyme, basil and sugar. Roast in the oven at 425 degrees until caramelized. 2 Pour the tomatoes into a blender and puree. While the blender is running, ladle in hot stock to smooth the soup. You may not use all of the stock. Chicken Stock may be subsitituted for vegetable stock. 3 For garnish, heat 2 tbsp olive oil, lightly sauté 4 small clusters of cherry tomatos on the vine. Serve on top of the soup with 4 basil leaves, thinly sliced.

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

3 lbs idaho potatoes 2/3 cup pasta flour 2 eggs 3/4 cup blue cheese (soft) 3 tablespoons chopped mixed herbs (chervil, parsley, chives, basil) salt and pepper olive oil 1 tablespoon butter 2 chicken breasts (bone in) 1 small bunch thyme 2 sprigs rosemary 1 bay leaf 1 head garlic , halved horizontally 2 lemons , sliced 1 teaspoon white peppercorns 1 teaspoon coriander seed sea salt and black pepper 2 tablespoons olive oil 2 tablespoons butter 1 3 lbs large Idaho potatoes, a scant 2/3 cup (not quite 2/3 cup) of pasta flour, 2 eggs,3/4 to 1 cup of soft blue cheese,3 tbsp chopped mixed herbs (chervil, parsley, chives, basil),Salt and pepper,olive oil, to drizzle and fry. 2 1 tbsp butter Bake the potatoes in the oven until the skin is crisp on the outside and the potato is soft and fluffy in the middle. Scoop out the flesh then pass through a mouli until completely smooth and there are no lumps (a food mill would also work for this). 3 Lay the potatoes out on the work surface and dust with flour. Mix together. 4 Make a well in the middle of the potato and flour mix. Beat the eggs and cheese together and pour into the well. Gradually fold together the potato and flour mix into the wet ingredients then add the herbs and seasoning to taste. 5 Scoop the mixture into a bowl and cool until firm. Shape the mixture into long sausages, about 1.5cm thick on a lightly floured surface. Cut into 2-3 cm lengths with the back of a knife so the ends are blunted a little. 6 Bring a large pan of salted water to the boil. Add the gnocchi. As soon as they float to the surface, give them another 30 seconds then fish out with a slotted spoon into a bowl of ice-cold water. Repeat with the rest. Drain then dry completely with kitchen paper or in a clean tea towel. Toss in a little olive oil. 7 Heat some oil and the butter in a frying pan and brown the blanched gnocchi for a few minutes, turning them, until nicely caramelized all over. 8 To cook chicken, 2 chickens (both chicken breasts, bone in),Small bunch of thyme,2 sprigs of rosemary, 1 bay leaf,1 head of garlic, halved horizontally,2 lemons, sliced,1 tsp white peppercorns,1 tsp coriander seeds,sea salt and black pepper,2 tbsp olive oil,2 tbsp butter. 9 Season the chicken with salt and pepper. In a baking dish, combine all other ingredients and then add the chicken on top. Place in a 375ºF oven and roast for 20-25 minutes. Remove from oven and let rest for 10 minutes. 10 Garnish per plate, 2 baby carrots,1 salsify baton,1 baby leek, A few white mushrooms (or other seasonal variety), chopped, Olive oil, A few truffle slices, if available 11 Blanch the carrots, parsnip and carrots in boiling water for 1-2 minutes then dip in ice and water bath to stop the cooking process. Then sauté them with the mushrooms in olive oil and check for seasoning. 12 To serve, carve the breast meat from the bone and arrange the chicken with the herb gnocchi, pan-roasted baby carrots, leek, parsnip and mushrooms then scatter with a few slices of truffle, if available.

Source: food.com

1 large shallot , chopped finely 4 tablespoons olive oil 8 ounces baby portabella mushrooms , sliced 10 ounces arborio rice 1/2 cup dry white wine 4 cups low sodium chicken broth 8 ounces plum tomatoes , skinned, seeded and finely chopped 1 tablespoon fresh basil , chopped 1 tablespoon fresh chives , chopped 2 tablespoons mascarpone cheese 3 tablespoons freshly grated parmesan cheese sea salt fresh ground black pepper 1 In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened. 2 Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently. 3 Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto. 4 When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.

Source: food.com

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