Login to cooktime24 in order to save your favorite recipes
If you have not registered yet, register now!
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
2 lbs extra lean ground beef (or lamb) 2 tablespoons olive oil 1 large onion , grated 1 large carrot , grated 3 garlic cloves , finely minced 2 tablespoons Worcestershire sauce 1 1/2 tablespoons tomato paste 1 teaspoon thyme 1 teaspoon chopped rosemary 1 cup red wine 1 Prepare the mashed potatoes:. 2 Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy. 3 Prepare the filling:. 4 Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef. 5 In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes. 6 Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning. 7 Transfer beef to a deep dish. 8 Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks. 9 Bake in a 400° F oven for 20 minutes or broil until top is brown.Source: food.com
600 g filet of beef 1 sheet pastry dough 2 tablespoons English mustard 3 large mushrooms 100 g thinly sliced parma ham salt and pepper 1 egg 1 Season your fillet steak with salt and pepper. 2 In a skillet fry the fillet. Make sure you lock it so that all the sides are cooked. Do not over cook because it will soon go into the oven - make sure it is cooked rare. 3 Brush English Mustard around all sides of the steak. 4 Cut up mushrooms and put in blender. 5 Season. 6 Blend until fine but not yet into a paste. 7 Take mushrooms out of blender - be sure to try and get rid of the excess water that the mushrooms let out. 8 Put mushrooms straight into a pan - no butter or oil. Cook for 3 minutes. 9 Lay down plastic wrap. 10 On top of the plastic wrap lay down slices of parma ham. 11 On top of the parma ham evenly layer the mushrooms. 12 Put the mustard steak in the middle. 13 Roll all together tightly (like you are rolling sushi) and refrigerate for 10 minutes. 14 Preheat oven to 200°C. 15 Lay down sheet of pastry. Take steak out of fridge, unwrap the plastic and put in the middle of pastry sheet. 16 Lightly whisk egg. Baste around sides to be sure that the pastry sticks together well. 17 Fold sides up carefully and tuck in (just as though you are wrapping a present). 18 Baste all the pastry with remaining egg. 19 Set on an oven pan and cook until pastry is golden brown and crispy. 20 Cut pieces an inch think with a bread knife and serve hot!Source: food.com
4 large chicken breasts 8 sage leaves 6 tablespoons ricotta cheese sea salt and black pepper 8 parma ham slices 1 1/2 teaspoons olive oil handful fresh thyme sprig 1 Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste. 2 Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2hrs to firm up slightly. 3 Heat the oven to 350F and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned. 4 Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed. 5 Rest the chicken, covered with foil, in a warm place for 5-10 minutes Slice each stuffed breast thickly on the diagonal and arrange on warm plates.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 ...
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
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
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 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
for the herb butter 9oz pack unsalted butter , softened 1 sprig fresh rosemary , chopped leaves only 2 tablespoons fresh parsley leaves , chopped salt fresh ground black pepper 11-13lb medium-sized turkey 3 -4 thick sausages , skins removed for the prepared stuffing 7oz white breadcrumb 4 1/2oz butter 1 onion , finely chopped 1 large sprigs of thyme and rosemary , chopped leaves only 6 fresh sage leaves 1 lemon , zest only 2oz pine nuts 3 tablespoons fresh parsley , chopped 1 teaspoon sea salt fresh ground black pepper for the gravy 1 onions or 1 large shallot , chopped 2 tablespoons olive oil 4 fl.ozs. dry white wine 1 bay leaf 17 fl.ozs. chicken stock 7 fl.ozs. double cream pan juices, from roasting sea salt fresh ground black pepper 1 Pre-heat the oven to 180C/350F/Gas 4. 2 Make the herb butter, mix herbs and butter together to form a paste, season well and chill. 3 Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints. 4 Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly. 5 With a thin, sharp knife, bone both legs and stuff with sausage meat. 6 Wrap tightly in tin foil and chill to set the shape. 7 Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears. 8 Lift up the breast skin with your fingers and separate it from the flesh. 9 Divide the herb butter between the two breast flaps and pull the skin back over. 10 Season well, place in a roasting tin and cover loosely with butter paper or foil. 11 Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy. 12 Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving. 13 Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft. 14 Stir in the herbs for one minute then add breadcrumbs to absorb butter. 15 Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp. 16 Take off the heat, mix in the parsley and serve warm. 17 Make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down. 18 Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper. 19 Remove from heat, cool for ten minutes and strain. 20 Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.).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