Login to cooktime24 in order to save your favorite recipes
If you have not registered yet, register now!
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 egg yolks 2 eggs 1/2 cup granulated sugar 2 tablespoons granulated sugar 1/2 cup pastry flour 4 ounces bittersweet chocolate (64% cocoa) 1/2 cup butter 2 1/2 cups milk 2 1/2 cups heavy cream 3/4 cup sugar 1 cup , malt granules 12 egg yolks 1 Melt the chocolate with the butter and allow to cool. Whisk the egg yolks and eggs with the sugar then add the flour. Grease the moulds and then dust with cocoa. Pipe the mixture into the greased moulds and then bake at 350ºF for 8-12 minutes, rotating half way through. 2 Malt ice cream, 2 1/2 cups milk, 2 1/2 cups double cream, 3/4 cup of caster sugar, About 1 cup of malt granules, 12 free-range egg yolks. 3 Bring the milk and cream to the boil in a large pan. Turn down the heat and whisk in the malt. Stir until completely dissolved and the liquid is smooth. 4 In a large bowl, beat the yolks and sugar together then trickle in the hot liquid to mix, stirring vigorously to prevent the yolks from scrambling. Pour the combined mixture back into the pan and stir continuously over low heat until it thickens to a light custard consistency. 5 Pass the mixture through a fine sieve and cool down in an ice-bath, stirring occasionally to prevent a skin from forming. When cool, churn in an ice cream machine until almost firm. Transfer to a container and freeze until set. 6 To serve, remove the fondant from the mould and place on a plate. Top with malt ice cream.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
I believe that the movie industry would be a better place if more women stepped behind the camera: there aren’t many female directors out there, which is a shame. Jane Campion wowed the world twenty years ago with one of my all time favorite movies , and I’m forever in her debt for introducing me to Mark Ruffalo *sigh*. :) Nora Ephron added romance to our lives, Vera Farmiga discussed religion, Kathryn Bigelow makes movies many men would like to make, and Lynne Ramsay gave us one of the best movies of 2011 (with certainly the best acting of that year, the glorious Tilda). A couple of days ago I watched the beautiful After the Wedding and then I could see how fantastic Susanne Bier is ( In a Better World is one of the best movies I have seen in the last ten years, maybe fifteen). Never dull or boring, After the Wedding is a delight to watch – it is well written and well played by a very good cast, and what a breath of fresh air it is to watch actors with crooked teeth, facial hair, lines around their eyes – more “human” than most of people from Hollywood. If that still hasn’t convinced you to watch After the Wedding , Mads Mikkelsen *sigh* plays the lead and delivers another great performance, something completely different from Le Chiffre , Hannibal Lecter , Draco or Ivan (the guy is a chameleon, isn’t he?). Oh, and ladies: there are a couple of scenes in which he is shirtless. Just saying. ;) Now that I have spent all my convincing cards on the movie I don’t have much left to say to convince you to make this cake; I’ll give you this: it is super tender, it is delicious, and coconut and blueberry are great together – I hope that is enough. :D Blueberry and coconut cake slightly adapted from one of my favorite cookbooks (I bought mine here ) 200g all purpose flour 2 teaspoons baking powder pinch of salt 1 cup (2 sticks/226g) unsalted butter, softened 1 cup (200g) granulated sugar 4 large eggs finely grated zest of 1 lemon ¼ cup (25g) sweetened flaked coconut 150g blueberries, fresh or frozen (unthawed), dusted with 1 heaping teaspoon all purpose flour icing sugar, for dusting Preheat the oven to 180°C/350°F. Lightly butter a 20x7cm (8x2.8in) cake pan, line the bottom with a circle of baking paper and butter the paper as well. In a medium bowl, sift together the flour, baking powder and salt. Set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping the sides of the bowl. Beat in the lemon zest and vanilla. On low speed, beat in the dry ingredients and coconut and mix just until incorporated. Fold in the blueberries. Transfer the batter to the prepared pan and smooth the top. Bake for about 45 minutes or until risen and golden and a skewer inserted in the center comes out clean. Cool completely in the pan over a wire rack. Carefully unmold, remove the paper, then turn the cake onto a serving plate. Sift with icing sugar to serve. Serves 8-10Source: technicolorkitcheninenglish.blogspot.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 marinade 1 lime 2 tbsp olive oil 2 tbsp red wine vinega 1 tbsp clear honey 1 tbsp cayenne pepper 2 garlic cloves 1 tbsp sweet paprika 1 large red chi...
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...
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
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