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ALL-AMERICAN, ALL-DELICIOUS APPLE PIE Almond Tart Apple Crumb Pie from Martha Stewart's baking handbook Apple Crumble with Vanilla Sauce Apple Jalousie Bakewell Tart…er…pudding Banana Cream Pie Brownie Pecan Tart Caramelized Onion Quiche CHESTNUT AND WHITE CHOCOLATE TARTLET Chocolate Banoffee Pies Chocolate Custard Tart CROSTATA: Crostata di frutta fresca(Pasta Frolla with lemon curd and fresh berries) Deeply satisfied chocolate tart French Fruit Tart MAPLE MOUSSE SERVED IN AN EDIBLE CONTAINER Mille feuille Passion Fruit Meringue Tart Quiche a la carte Roast Tomato Thyme and Cheddar Tart Rum - Vanilla Cream Pie Strawberry Milk tart Tartelette au Citron Meringue Tarte passion framboise: Raspberry Passion fruit Tart TARTELETTES AUX FRUITS: French Fruits Tartlets Winning recipe: Gordon Ramsay’s lemon tartSource: dailydelicious.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 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
olive oil , to drizzle 10 chicken drumsticks sea salt and black pepper 1 Heat the oven to 400°F Lightly oil a large baking dish. 2 Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil and bake in the hot oven for 20 minutes. 3 Prepare the glaze in the meantime. Mix all the ingredients together in a small bowl until evenly combined. 4 Take the chicken out of the oven and pour over the glaze, to coat each drumstick. 5 Return to the oven and bake for another 20 to 30 minutes, turning several times, until the chicken is tender and nicely glazed. (I do it about every 5 minutes). 6 Let the chicken rest for a few minutes before serving.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...
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
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
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
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 (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