[guide.chat] February Recipes
- From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
- To: <guide.chat@xxxxxxxxxxxxx>
- Date: Thu, 17 Feb 2011 22:30:43 -0000
Hi Food Lovers
Find attached this months recipes. As usual I have included the plain text
files for those who cannot use microsoft word files with Guide.
Cheers
Kevin
Cauliflower And Cheese Bake
Ingredients:
400 G cauliflower
100 G bacon, chopped
1 onion, sliced
2 tomatoes, sliced
50 G mushrooms
400 G potatoes, peeled and sliced
100 G Cheddar cheese, grated
50 G margarine
50 G flour
400 Ml milk
a pinch of mustard
salt and pepper
25 G butter
METHOD:
1. Cook the cauliflower in florets in boiling water for 10 minutes.
2. Fry the sliced onions and bacon in margarine until soft and lightly brown.
3. Slice mushrooms and tomatoes.
4. Peel and boil the potatoes in slices for approximately 5 minutes. Strain
and cool.
5. Make cheese sauce, leave 25 grated cheese aside for later.
6. Put cauliflower, bacon, onions, mushrooms and tomatoes in the bottom of a
casserole dish.
7. Cover with cheese sauce.
8. Cover with sliced potatoes, sprinkle with remaining cheese and cook for 30
minutes in an oven on gas mark 5 or 190 degrees Celsius.
Leek And Potato Soup
Ingredients:
25 G(1 oz) butter or margarine
1 small onion
3 potatoes
2 leeks
1 litre (1 and three quarter pints) stock
150 G (half a pint) milk
pinch of salt and pepper
3 tablespoons double cream
2 level tablespoons chopped chives
Method:
1. Peel and coarsely chop the onion and potato in a food processor.
2. Melt the butter in a saucepan and saute the chopped onion and potato for a
few minutes over a low heat.
3. Add peeled and sliced leeks and then add the stock and bring to the boil
and simmer for 30 minutes.
4. Liquidise mixture, return the mixture to the saucepan and then add milk and
seasoning.
5. Reheat without boiling. Serve topped with swirls of cream and chopped
chives.
Raspberry And Coconut Semifreddo
From Goodwithfood.co.uk
Serves 4
Preparation Time: 25 minutes
Ingredients:
300 G or 10 oz raspberries
100 ml or 3 fl oz free trade clear honey
400 ml or 13 fl oz reduced fat custard
200 ml or 7 fl oz reduced fat creme frieche
400 G or 14 oz reduced fat coconut milk
Method:
Place 200 G of the raspberries into a bowl with the honey. Mash with a fork,
then strain through a sieve into a large mixing bowl.
Stir in the custard, then the creme frieche and finally the coconut milk. Fold
in the remaining raspberries and pour into the prepared tin. Cover with cling
film and a sheet of tin foil and freeze for 3 to 4 hours or until completely
frozen. Leave at room temperature for about 20 minutes before slicing and
serve with a raspberry coulisse.
White Chocolate Cheesecake Browny
Serves 10
This recipe is from the goodwithfood.co.uk from the cooperative website.
Preparation Time: 20 minutes plus 1 hour for chilling
Ingredients:
For The Brownies:
100 G unsalted butter, diced
100 G dark chocolate, broken into pieces
35 G plain flour
40 G cocoa powder
125 G caster sugar
half teaspoon baking powder
2 medium free range eggs, beaten
For The Cheesecake:
2 free range eggs
50 G caster sugar
200 G light soft cheese
200 G Greek style natural yogurt
1 teaspoon vanilla extract
To Decorate:
50 G white chocolate
25 G dark chocolate, melted
Method:
Preheat the oven to gas mark 3 or 150 degrees Celsius and line the base of a 18
cm loose bottom round cake tin.
For the Browny base: put the butter and chocolate into a bowl and place over a
pan of simmering water until melted. Remove from the heat and stir in the
flour, cocoa powder, sugar and baking powder. Then, beat in the eggs until
smooth and pour into the tin.
To make the cheesecake: in a bowl whisk together the eggs, sugar, soft cheese,
Greek yogurt and vanilla extract until smooth. Spoon into the cake tin on top
of the Browny base and level with the back of a spoon. Bake in the oven for 1
hour until set around the outside and just set in the middle. It will still
have a wobble when lightly shaken. Turn the oven off and leave it to go cold.
Transfer it to the fridge to chill until it is time to serve it.
Meanwhile, using a sharp knife or potato peeler make shavings from the white
chocolate and chill in the fridge.
When the cheesecake is cold drizzle with the melted dark chocolate in a zig-zag
pattern then top with the chocolate shavings and serve.
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