Golubka: Sprouted Sourdough Bread for Fermentation Week:
"Below are some things that I learned from trial and error with different flours, applying Chad Robertson’s technique:
1. You need to be patient. It may take time to get your starter going, but if you feed it every day, it will always respond to your efforts, even if it seems that it never will in the beginning.
2. You have to discard about 80% of the starter every day and replace it with an equal amount of flour/water mixture. You need a reliable kitchen scale to weigh the flour and water. Bakers always use metric conversions as they’re more exact and convenient.
3. Go on with your bread only if the starter is undoubtedly strong and reliable – meaning that it’s falling and rising predictably for several days in a row. If in doubt, wait and feed your starter one more time. When you see a strong starter, you’ll know it.
4. Only a very small amount, about 1 tablespoon of starter, should be used for bread.
5. The starter does not go directly into the bread, you have to make a levain first.
6. The levain must pass a floating test.
7. The time of fermentation needed for ripening of the levain, bulk fermentation, bench rest, and final rise differs hugely from kitchen to kitchen. It depends on room and water temperature, the type of flour used, the amount of wild yeast in the air, how long and often you bake, your disposition that day, and who knows what else. You can begin with the general guidelines, but be flexible and patient.
8. Spelt sourdough will not rise as much as wheat will. Spelt flour makes the dough kind of runny and doesn’t hold shape well. Taste-wise, though, it is delicious.
9. Sprouted flours work very well in sourdough. You can replace regular flour entirely or partially with sprouted flour. 100% sprouted sourdough will make a darker, denser bread.
10. The degree of sourness of your bread depends on the time of fermentation. The longer you let it ferment, the more sour your bread will be.
11. You can delay bulk fermentation and final rise by placing your dough in the refrigerator. By doing that, you can manipulate the process to fit your schedule.
12. You absolutely need an iron cast dutch oven or a combo cooker to bake your sourdough bread if using a home oven. It allows for just the right amount of steam needed in the first 20-30 minutes in the oven.
Read the book and then get cooking. Food. Recipe.
Thursday, 31 January 2013
Секрет идеального скона.
Скон вкусен, когда он свежый и теплый...по истечении 10 часов он становиться черствым.
Вот почему его лучше печь дома.
Вот почему его лучше печь дома.
Monday, 28 January 2013
Fougasse bread recipe by Richard Bertinet.
Fougasse bread recipe by Richard Bertinet - Telegraph:
Richard Bertinet is an award-winning chef and baker with 30 years of experience, who runs the Bertinet Kitchen cookery school in Bath.
One of his most popular breads to teach to budding breadmakers is a fougasse white flatbread (see recipe).
His other favourites include an olive and lavender, a pesto and oven-dried tomato and a light rye dough with gruyère, cumin seeds and roasted onions.
"When making bread, show the dough who is boss," he says. "Do not be scared of it. You are in charge."
And to really crack a recipe, he suggests that we "keep practising it over and over again".
RICHARD'S TIPS
It is always better to make bread by hand to achieve a lighter loaf.
Give time to the dough. The quicker you make it, the quicker it will go stale.
Be accurate about your quantities. I weigh everything, including my water.
Use a good strong white flour such as Canadian Strong White Flour from Waitrose (www.waitrose.com) and fresh yeast is best. If you use dried, only use half of what is recommended as it is often too strong.
Bake at the hottest oven temperature possible and straight onto a baking stone, ideally made from granite or terracotta, never marble. You can buy granite chopping boards in Sainsbury's that do the trick.
To get a really good crust, where all the flavour is, preheat the oven and spray water very finely inside with 15-20 squirts to create steam. Then load the oven and finish with five more squirts and close the door. Bake the last three to four minutes with the oven door open a fraction to give a crisper crust.
Essential tool: a plastic scraper – an "extension of my hands" – which you cut, scrape and do everything with.
Richard Bertinet is an award-winning chef and baker with 30 years of experience, who runs the Bertinet Kitchen cookery school in Bath.
One of his most popular breads to teach to budding breadmakers is a fougasse white flatbread (see recipe).
His other favourites include an olive and lavender, a pesto and oven-dried tomato and a light rye dough with gruyère, cumin seeds and roasted onions.
"When making bread, show the dough who is boss," he says. "Do not be scared of it. You are in charge."
And to really crack a recipe, he suggests that we "keep practising it over and over again".
RICHARD'S TIPS
It is always better to make bread by hand to achieve a lighter loaf.
Give time to the dough. The quicker you make it, the quicker it will go stale.
Be accurate about your quantities. I weigh everything, including my water.
Use a good strong white flour such as Canadian Strong White Flour from Waitrose (www.waitrose.com) and fresh yeast is best. If you use dried, only use half of what is recommended as it is often too strong.
Bake at the hottest oven temperature possible and straight onto a baking stone, ideally made from granite or terracotta, never marble. You can buy granite chopping boards in Sainsbury's that do the trick.
To get a really good crust, where all the flavour is, preheat the oven and spray water very finely inside with 15-20 squirts to create steam. Then load the oven and finish with five more squirts and close the door. Bake the last three to four minutes with the oven door open a fraction to give a crisper crust.
Essential tool: a plastic scraper – an "extension of my hands" – which you cut, scrape and do everything with.
Saturday, 26 January 2013
Simply Recipes.
Я люблю готовить и среди множества кулинарных сайтов "Simply Recipes" - мой любимый.
Почему я люблю этот сайт:Friday, 25 January 2013
Look after the pence...
"Look after the pence and the pounds will look after themselves."
"Take care of the pennies and the pounds will take care of themselves."
"A journey of a thousand miles begins with a single step."
"Don't be penny-wise and pound-foolish."
- копейка рубль бережёт, а рубль голову стережёт (ru)
"Take care of the pennies and the pounds will take care of themselves."
"A journey of a thousand miles begins with a single step."
"Don't be penny-wise and pound-foolish."
- копейка рубль бережёт, а рубль голову стережёт (ru)
1 кг мандарин - £2.30
1 кг сахара - £1.00
1 кг сахара - £1.00
Wednesday, 23 January 2013
Teurgoule - рисовый пудинг, что популярен в Нормандии.
Это рис, сваренный в молоке, с сахаром, и приправленный корицей, а иногда и мускатным орехом.
...в глиняном горшке на несколько часов.
Длительное приготовление создает густую, коричневую карамельную корку teurgoule. Название происходит из нормандско-французский языка и означает twist mouth - твист рта (?).
Существует даже братство Teurgoule - "Confrérie des gastronomes de Teurgoule et de Fallue de Normandie", в Houlgate и ежегодный конкурс приготовления Teurgoule!
Братству принадлежит официальный рецепт Teurgoule - рисового пудинга.
...в глиняном горшке на несколько часов.
Длительное приготовление создает густую, коричневую карамельную корку teurgoule. Название происходит из нормандско-французский языка и означает twist mouth - твист рта (?).
Существует даже братство Teurgoule - "Confrérie des gastronomes de Teurgoule et de Fallue de Normandie", в Houlgate и ежегодный конкурс приготовления Teurgoule!
Братству принадлежит официальный рецепт Teurgoule - рисового пудинга.
Tuesday, 22 January 2013
Monday, 21 January 2013
Pasta Sauce (tomatoes).
The Best Slow-Cooked Tomato Sauce Recipe | Serious Eats:
This rich and hearty red sauce tastes like it's been cooked for hours, because it has.
The secret to its deep, naturally sweet, complex flavors is to cook the sauce in the oven (150C), allowing the surface to brown while the sauce slowly concentrates.
Cover Dutch oven with lid slightly ajar and transfer to oven.
Cook, stirring once every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5 to 6 hours (reduce oven temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark).
The resultant sauce is great on pasta, with meatballs, on your chicken parm, or scooped right out of the pan with a spoon on its own.
But you can make Quick Italian Red Sauce!
Giorgio’s Sicilian Pasta Sauce.
Ingredients:
75g blanched almonds
500g plum tomatoes
1 garlic clove
Sea salt and freshly ground black pepper
40g fresh mint, chopped
50ml olive oil
1 Heat the oven to 180°C/350°F/gas mark 4.
Lay the almonds in a single layer on a baking tray and put them into the oven for about eight minutes.
As long as they are in a single layer you don’t need to turn them.
Keep a close eye to make sure they don’t burn, and when they are golden, take them out and chop into small chunks.
2 Put the tomatoes into a pan of boiling water for ten seconds, then drain under cold water – you should now be able to peel them easily.
Cut each one in half, scoop out the seeds with a teaspoon and dice the flesh.
3 Using a pestle and mortar, grind the toasted almonds with the garlic until smooth.
Add the tomatoes, salt, pepper and mint and pound the mixture until it resembles a paste.
Finally, stir in the olive oil a splash at a time.
To serve, stir the sauce into some cooked pasta and garnish with basil, anchovy fillets and (if you want) Parmesan.
Read more:Recipe: how to cook Giorgio Locatelli’s Sicilian Pasta Sauce | The Sun |TV Magazine
This rich and hearty red sauce tastes like it's been cooked for hours, because it has.
The secret to its deep, naturally sweet, complex flavors is to cook the sauce in the oven (150C), allowing the surface to brown while the sauce slowly concentrates.
Cover Dutch oven with lid slightly ajar and transfer to oven.
Cook, stirring once every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5 to 6 hours (reduce oven temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark).
The resultant sauce is great on pasta, with meatballs, on your chicken parm, or scooped right out of the pan with a spoon on its own.
But you can make Quick Italian Red Sauce!
Giorgio’s Sicilian Pasta Sauce.
Ingredients:
75g blanched almonds
500g plum tomatoes
1 garlic clove
Sea salt and freshly ground black pepper
40g fresh mint, chopped
50ml olive oil
1 Heat the oven to 180°C/350°F/gas mark 4.
Lay the almonds in a single layer on a baking tray and put them into the oven for about eight minutes.
As long as they are in a single layer you don’t need to turn them.
Keep a close eye to make sure they don’t burn, and when they are golden, take them out and chop into small chunks.
2 Put the tomatoes into a pan of boiling water for ten seconds, then drain under cold water – you should now be able to peel them easily.
Cut each one in half, scoop out the seeds with a teaspoon and dice the flesh.
3 Using a pestle and mortar, grind the toasted almonds with the garlic until smooth.
Add the tomatoes, salt, pepper and mint and pound the mixture until it resembles a paste.
Finally, stir in the olive oil a splash at a time.
To serve, stir the sauce into some cooked pasta and garnish with basil, anchovy fillets and (if you want) Parmesan.
Read more:Recipe: how to cook Giorgio Locatelli’s Sicilian Pasta Sauce | The Sun |TV Magazine
Cazzola - pork stew with cabbage.
The Cassoeula,sometimes Cazzuola or Cazzola (Italian).
To make cazzola, preboil the various parts of the animal in salted water for an hour, then drain, pat dry with kitchen towel, and gently sear in a pan in some olive oil, along with the salami, if using.
The pig pieces should be left intact and whole, so the snout, ears, etc, are easily discernible.
In other words, this is not a dish for the squeamish.
Once you have cooked the meat, put it in a large casserole, add carrots, celery and onions, two tablespoons of tomato purée and white wine to cover, then cook, covered, for an hour.
Once the hour has passed, steam the savoy cabbage leaves, and add them to the pot.
Carry on cooking over very low heat for two and a half hours.
Cazzola is best (and traditionally) served with polenta.
Note: If the stew in the oven for 2 hours, the result is much better than on the stove.
The pig pieces should be left intact and whole, so the snout, ears, etc, are easily discernible.
In other words, this is not a dish for the squeamish.
Once you have cooked the meat, put it in a large casserole, add carrots, celery and onions, two tablespoons of tomato purée and white wine to cover, then cook, covered, for an hour.
Once the hour has passed, steam the savoy cabbage leaves, and add them to the pot.
Carry on cooking over very low heat for two and a half hours.
Cazzola is best (and traditionally) served with polenta.
Note: If the stew in the oven for 2 hours, the result is much better than on the stove.
Sunday, 20 January 2013
Wednesday, 16 January 2013
Мармелад цитрусовый.
If life gives you sour tangerines, make marmalade!
Recipe!
Clementine, mandarin, tangerine....what's the difference?
So...Homemade Tangerine Marmalade.Recipe!
Рецептов великое множество!
Mandarin jam.
OR:
- Mandarin jam recipe | Souvlaki For The Soul:
Ingredients
4 whole medium sized mandarins
water for boiling
juice of 1 lemon
¾ cup of caster sugar
½ a vanilla bean
a pinch of Greek mastic
Instructions
Place whole mandarins (skin and all!) and lemon juice in a pot and barely cover with water. Bring to the boil and simmer till mandarins are tender and soft to the touch.
Remove mandarins from liquid and process in a food processor. Give them a few whizzes in the food processor but don’t let it all go mushy. We’re looking for a little texture here
Return the fruit to the pot and add the sugar, vanilla bean and the mastic. Bring back to the boil, stirring to dissolve the sugar.
Boil the mandarin jam mixture for about 30 mins – the seeds will rise to the surface during this time, and will be easy to remove
Let the mixture cool and store in sterilised jars.
- Ardor, Zest.:
January canning: Chile Mandarin Marmalade, with a spritz of Ginger.:
1800g organic oranges* (total 12 mandarins), finely chopped
4 cups sugar
Juice of 2 lemons
9cm ginger, diced
4 serrano chiles, finely diced
1 package pectin
Following the prep, I combined all ingredients (except pectin) for about 20 minutes, then added the pectin and simmered 10 more.
I hot-packed the sterile jars and processed in the water-bath canner (boiling water) for about 10-12 minutes.
Each and every jar sealed.
'via Blog this'
- Mandarin jam recipe | Souvlaki For The Soul:
Ingredients
4 whole medium sized mandarins
water for boiling
juice of 1 lemon
¾ cup of caster sugar
½ a vanilla bean
a pinch of Greek mastic
Instructions
Place whole mandarins (skin and all!) and lemon juice in a pot and barely cover with water. Bring to the boil and simmer till mandarins are tender and soft to the touch.
Remove mandarins from liquid and process in a food processor. Give them a few whizzes in the food processor but don’t let it all go mushy. We’re looking for a little texture here
Return the fruit to the pot and add the sugar, vanilla bean and the mastic. Bring back to the boil, stirring to dissolve the sugar.
Boil the mandarin jam mixture for about 30 mins – the seeds will rise to the surface during this time, and will be easy to remove
Let the mixture cool and store in sterilised jars.
- Ardor, Zest.:
January canning: Chile Mandarin Marmalade, with a spritz of Ginger.:
1800g organic oranges* (total 12 mandarins), finely chopped
4 cups sugar
Juice of 2 lemons
9cm ginger, diced
4 serrano chiles, finely diced
1 package pectin
Following the prep, I combined all ingredients (except pectin) for about 20 minutes, then added the pectin and simmered 10 more.
I hot-packed the sterile jars and processed in the water-bath canner (boiling water) for about 10-12 minutes.
Each and every jar sealed.
'via Blog this'
Tuesday, 15 January 2013
Barefoot Contessa's Chicken Piccata Recipe. (Calories 400)
Chicken Piccata Ina Garten) Recipe - Food.com:
Piccata (picatta, pichotta : spellings) is a method of preparing food: meat is sliced, coated, sautéed and served in a sauce.
'via Blog this'
Piccata (picatta, pichotta : spellings) is a method of preparing food: meat is sliced, coated, sautéed and served in a sauce.
'via Blog this'
The 5:2 diet: can it help you lose weight and live longer?
The 5:2 diet: can it help you lose weight and live longer? - Telegraph:
The 5:2 diet: what is it and how does it work?
• With the 5:2 diet, you can eat whatever you like five days a week — so-called feeding days. On the two “fasting days” you eat 500 calories if you are a woman, or 600 calories if you are a man.
- It doesn’t matter which days are spent “feeding” and which “fasting”, as long as the fasting days are non-consecutive and you stick to the 5:2 ratio.
- On fasting days you can consume your calories in one go, or spread them through the day — there is no medical research into whether filling up at breakfast or snacking throughout the day is more effective for weight loss.
- A typical fasting-day breakfast of 300 calories might consist of two scrambled eggs with ham (good sources of protein), plenty of water, green tea or black coffee. For a typical 300-calorie lunch or dinner, try grilled fish or meat with vegetables.
- On feeding days you can eat whatever you like. Most dieters, rather than feeling a need to gorge, found that they were happy to consume around 2,000 calories — the recommended daily intake for women (2,600 for men) — and did not crave high-fat foods.
- Contrary to popular opinion, fasting can be a healthy way to lose weight. It can reduce levels of IGF-1 (insulin-like growth factor 1, which leads to accelerated ageing), switches on DNA repair genes and reduces blood pressure, cholesterol and glucose levels.
- According to current medical opinion, the benefits of fasting are unproven. As a diet, it is not recommended for pregnant women or diabetics on medication. Anyone considering a diet that involves fasting is advised to consult their GP first, and to do it under medical supervision.
- more: Hugh Fearnley-Whittingstall's slimming diet:
Hugh's anti-Atkins diet
This is principally a diet for energy and health, not weight loss, but serious fatties will probably find the kilos fall off. By rights I should earn billions for this, as it is guaranteed to keep you well-nourished and fit for the rest of your life. But here it is, gratis, from the goodness of my happy, healthy heart:
For breakfast
Eat a bunch of fresh fruit. Then, if you're still really hungry, have a piece of toast.
Mid-morning snack
Eat more fruit. Then, if you're still really hungry, have another piece of toast.
Lunch
Eat a bunch of veg. Raw if possible. If you're still hungry, have a sandwich (but not two), or a piece of chicken, or a lump of cheese (but not both). Eat with juice or water, not Coca Cola or Fanta.
Mid-afternoon
Have another piece of fruit. If it's a bad day, have a biscuit too.
Supper
Eat whatever the hell you like. If you're actually trying to lose weight, eat whatever the hell you like, but not too much of it.
It's very good advice, especially when added to the heart-healthy stuff about not too much saturated fat - limits on cheese, butter, meat, and, above all, processed food.
The 5:2 diet: what is it and how does it work?
• With the 5:2 diet, you can eat whatever you like five days a week — so-called feeding days. On the two “fasting days” you eat 500 calories if you are a woman, or 600 calories if you are a man.
- It doesn’t matter which days are spent “feeding” and which “fasting”, as long as the fasting days are non-consecutive and you stick to the 5:2 ratio.
- On fasting days you can consume your calories in one go, or spread them through the day — there is no medical research into whether filling up at breakfast or snacking throughout the day is more effective for weight loss.
- A typical fasting-day breakfast of 300 calories might consist of two scrambled eggs with ham (good sources of protein), plenty of water, green tea or black coffee. For a typical 300-calorie lunch or dinner, try grilled fish or meat with vegetables.
- On feeding days you can eat whatever you like. Most dieters, rather than feeling a need to gorge, found that they were happy to consume around 2,000 calories — the recommended daily intake for women (2,600 for men) — and did not crave high-fat foods.
- Contrary to popular opinion, fasting can be a healthy way to lose weight. It can reduce levels of IGF-1 (insulin-like growth factor 1, which leads to accelerated ageing), switches on DNA repair genes and reduces blood pressure, cholesterol and glucose levels.
- According to current medical opinion, the benefits of fasting are unproven. As a diet, it is not recommended for pregnant women or diabetics on medication. Anyone considering a diet that involves fasting is advised to consult their GP first, and to do it under medical supervision.
- more: Hugh Fearnley-Whittingstall's slimming diet:
Hugh's anti-Atkins diet
This is principally a diet for energy and health, not weight loss, but serious fatties will probably find the kilos fall off. By rights I should earn billions for this, as it is guaranteed to keep you well-nourished and fit for the rest of your life. But here it is, gratis, from the goodness of my happy, healthy heart:
For breakfast
Eat a bunch of fresh fruit. Then, if you're still really hungry, have a piece of toast.
Mid-morning snack
Eat more fruit. Then, if you're still really hungry, have another piece of toast.
Lunch
Eat a bunch of veg. Raw if possible. If you're still hungry, have a sandwich (but not two), or a piece of chicken, or a lump of cheese (but not both). Eat with juice or water, not Coca Cola or Fanta.
Mid-afternoon
Have another piece of fruit. If it's a bad day, have a biscuit too.
Supper
Eat whatever the hell you like. If you're actually trying to lose weight, eat whatever the hell you like, but not too much of it.
It's very good advice, especially when added to the heart-healthy stuff about not too much saturated fat - limits on cheese, butter, meat, and, above all, processed food.
Monday, 14 January 2013
Овощной суп и сосиски в беконе.
Для начала я почистила морковь, корень петрушки, картофель. 
Порезала их по диагонали и бланшировала 5 минут. 
Откинула на сито (воду оставить для овощного супа) добавила лук и положила в блюдо с оливковым маслом, встряхнула так, чтобы овощи равномерно покрылись маслом.
Сосиски (подобные литовским) обернуть беконом (Prosciutto Parma ham) и закрепить его зубочисткой.
Выложить на противень покрытый фольгой добавив лук презанный на четвертинки и запекать в духовке - 200С - около 30 минут, до тех пор как овощи станут мягкими.
Суп на овощном бульоне с фасолью Cannellini, листовой капустой и картофелем - отварить, затем - в блендер до однородной массы.
How to Make Chocolate Bars by David Lebovitz.
How to Make Chocolate Bars | David Lebovitz: "...a stack of cream cheese containers.
Melt the chocolate to a certain temperature, let it cool, then bring it back up to a rather precise temperature."
You can add anything you want to them; toasted nuts, glazed orange peel, cocoa nibs, candied peanuts, flakes of sea salt or a bit of spice, pumpkin seeds, pretzels, dried apricots, cherries, or figs – even shards of caramels, thin mints or other broken up candy, or candy bars. Basically, if you can ask if it can be used…it can be! 'via Blog this'
You can add anything you want to them; toasted nuts, glazed orange peel, cocoa nibs, candied peanuts, flakes of sea salt or a bit of spice, pumpkin seeds, pretzels, dried apricots, cherries, or figs – even shards of caramels, thin mints or other broken up candy, or candy bars. Basically, if you can ask if it can be used…it can be! 'via Blog this'
Saturday, 12 January 2013
Винегрет по-английски. Или шведский селёдочный салат.
- An Excellent Herring Salad (1845):
Английская поваренная книга 1845-го года, например, предлагала рецепт шведского селёдочного салата, состоящего из норвежской сельди, свёклы, картофеля, пикулей, тёртого яблока и яичного белка, с соусом из масла, уксуса, тёртого яичного желтка и сметаны.
- С.Логинов. Винегрет на вкус и цвет.:
Monday, 7 January 2013
How To Make Perfect Crêpes.
How To Make Perfect Crêpes: 5 Tips from Suzette | The Kitchn: "Jehnee's Crêpe Recipe Sweet Crêpe Batter"
Jehnee's Crêpe Recipe
Sweet Crêpe Batter
serves 4-6
Jehnee's Crêpe Recipe
Sweet Crêpe Batter
serves 4-6
Sunday, 6 January 2013
Рецепты наpодной йоpкшиpской кухни от Хеppиот Джеймс.
Рецепты народной йоркширской кухни (fb2) | Флибуста:
Наилучшей кухней в Соединённом королевстве, слывет йоркширская кухня, перед ей преклоняются все англичане.
Оладушки
Лепешки на сале
Пирог из грудиhки с яйцами
Лимонный пудинг
Торфяные лепешки
Черничный пирог
Мясной паштет
Индийский маринад
Хлеб со специями
Пивной пунш
Кекс со специями
Имбирная коврижка
Чайные лепешки
Йоркширский пудинг
Кремовый пирог
Изделия из овсяной муки
Овсяные лепешки
Имбирные пряники
Наилучшей кухней в Соединённом королевстве, слывет йоркширская кухня, перед ей преклоняются все англичане.
Оладушки
Лепешки на сале
Пирог из грудиhки с яйцами
Лимонный пудинг
Торфяные лепешки
Черничный пирог
Мясной паштет
Индийский маринад
Хлеб со специями
Пивной пунш
Кекс со специями
Имбирная коврижка
Чайные лепешки
Йоркширский пудинг
Кремовый пирог
Изделия из овсяной муки
Овсяные лепешки
Имбирные пряники
Friday, 4 January 2013
How to Make French Vinaigrette.
French vinaigrette
Makes about 1/4 cup (60 ml), enough for one large green salad
Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing.
1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
3T to 4T (45 ml to 60 ml) olive oil
fresh herbs, if desired
1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.
If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.
Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.
Makes about 1/4 cup (60 ml), enough for one large green salad
Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing.
1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
3T to 4T (45 ml to 60 ml) olive oil
fresh herbs, if desired
1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.
If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.
Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.
Tuesday, 1 January 2013
Лазанья для тех кто худеет. 354 калории на порцию.
Кто бы мог подумать, что вы можете есть лазанью, когда на диете?
Ну спасибо этому удивительно умныму рецепту - вы можете.
Макаронные изделия заменит лук-порей (бланшированные листы) так что вы можете наслаждаться восхитительной лазаньей без лишних калорий.
Итак: 354 калории на порцию.
Ингредиенты:
лук-порей - 2 больших , каждый около 300 гр
1 средняя желтая луковица
2 палочки сельдерея
2 моркови, очищенные
500 гр постного говяжьего фарша
2 зубчика чеснока, очищенных от кожуры и измельченных
150 гр грибов - каштановый шампиньон, порезанных
2 столовые ложки пшеничной муки
150 мл красного вина 200 мл говяжьего бульона, (1 кубик говяжьего бульона)
400 гр мелко нарезанных помидоров в собственном соку (баночных)
2 столовые ложки томатного пюре
1 чайная ложка с шапкой сушеного орегано
2 лавровых листа
500 мл полу-обезжиренное молока
3 столовые ложки кукурузной муки - крахмала
свеженатертый мускатный орех - по вкусу
50 гр тертого сыра - экстра-зрелый чеддер,
25 гр пармезана, мелко тертого
3 средних помидора нарезанных кружками ( vine tomatoes, на зеленой веточке)
свежемолотый черный перец
Top 12 Recipes of 2012. From Willow Bird Baking.
1. Gooey Chocolate Skillet Cake Ice Cream Sundae!
2. Brownie-Bottom Coconut Chocolate Cream Cake3. Red Velvet Cheesecake-Stuffed Cake Balls
4. Chocolate & Coconut Cream Pie Bars
5. Chocolatey Red Velvet Pull-Apart Bread with Cream Cheese Glaze
6. Tres Leches Coconut Cake Trifle
7. Milnot Cheesecake Cheesecake
8. German Chocolate Cheesecake
9. Buttery Coconut & Almond Morning Buns
10. Caramelized Banana Upside-Down Coconut Cake & Coconut Whipped Cream
11. “Magic” Chocolate, Coconut, and Pecan Pastry Braid
12. Gooey Butter Strawberry Shortcake
Willow Bird Baking’s Top 12 Recipes of 2012 > Willow Bird Baking
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