gdepoest_abroad - Три пражские пивные:
'via Blog this'
Read the book and then get cooking. Food. Recipe.
Monday, 29 April 2013
Кекс цитрусовый.
Это очень приятный и легкий кекс, который вы можете и не поливать сюропом, если вы стараетесь избежать сладкого.
Один 23 см торт- от 10 до 12 порций.
Адаптированный из книги "Jerusalem" Yotam Ottolenghi.
Для кекса:
Со всех цитрусовых снять цедру (теркой) - использовать ее для кекса.
И выжать сок - использовать его для кекса.
Итак -
4 апельсина (или мандарина)
1 лимон
1 1/2 чашки (300 г) сахара
14 столовых ложек (200 г) несоленого сливочного масла, комнатной температуры
3 стакана (240 г) молотого миндаля (можно заменить крахмалом или семолиной, манкой)
3/4 чашки (110 г) муки
4 больших яйца, комнатной температуры
щепотка соли
Для сиропа:
3/4 чашки (180 мл), апельсиновый и лимонный сок (выжать сок из цитрусовых что без цедры)
6 столовых ложек (75 г) сахара
Для цукатов - апельсиновых долек:
1 апельсин
2/3 чашки (130 г) сахара
2/3 чашки (160 мл) воды
Адаптированный из книги "Jerusalem" Yotam Ottolenghi.
Для кекса:
Со всех цитрусовых снять цедру (теркой) - использовать ее для кекса.
И выжать сок - использовать его для кекса.
Итак -
4 апельсина (или мандарина)
1 лимон
1 1/2 чашки (300 г) сахара
14 столовых ложек (200 г) несоленого сливочного масла, комнатной температуры
3 стакана (240 г) молотого миндаля (можно заменить крахмалом или семолиной, манкой)
3/4 чашки (110 г) муки
4 больших яйца, комнатной температуры
щепотка соли
Для сиропа:
3/4 чашки (180 мл), апельсиновый и лимонный сок (выжать сок из цитрусовых что без цедры)
6 столовых ложек (75 г) сахара
Для цукатов - апельсиновых долек:
1 апельсин
2/3 чашки (130 г) сахара
2/3 чашки (160 мл) воды
Greek Salad Dressing .
Greek Salad Dressing | The Picky Apple: recipe from Make It Paleo
Ingredients:
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1 teaspoon dried oregano
salt and pepper to taste
Squeeze the juice of one lemon into a small mixing bowl. Whisk in olive oil, minced garlic, and oregano. Add salt and pepper to taste. 'via Blog this'
Ingredients:
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1 teaspoon dried oregano
salt and pepper to taste
Squeeze the juice of one lemon into a small mixing bowl. Whisk in olive oil, minced garlic, and oregano. Add salt and pepper to taste. 'via Blog this'
Easy-to-Peel Hard Boiled Eggs.
How to Make Perfect, Easy-to-Peel Hard Boiled Eggs > Willow Bird Baking:
When the water boils, immediately cover the pan and turn off the heat (leaving the pan where it is).
Let the pan sit for 5 minutes.
Transfer the eggs to a separate bowl to cool for 2 minutes.
Run cold water over the eggs for a few seconds after they’ve cooled and then drain it off.
Peeling eggs so much easier:
Instead of bringing eggs up to a boil from cold water, drop eggs directly into boiling water.
After removing them from the hot water, plunge them into an ice bath immediately and let them cool for at least 15 minutes.
Never let finicky shells deter you again.
From Serious Eats' J. Kenji Lopez-Alt: The Food Lab: The Hard Truth About Boiled Eggs | Serious Eats
'via Blog this'
When the water boils, immediately cover the pan and turn off the heat (leaving the pan where it is).
Let the pan sit for 5 minutes.
Transfer the eggs to a separate bowl to cool for 2 minutes.
Run cold water over the eggs for a few seconds after they’ve cooled and then drain it off.
Peeling eggs so much easier:
Instead of bringing eggs up to a boil from cold water, drop eggs directly into boiling water.
After removing them from the hot water, plunge them into an ice bath immediately and let them cool for at least 15 minutes.
Never let finicky shells deter you again.
From Serious Eats' J. Kenji Lopez-Alt: The Food Lab: The Hard Truth About Boiled Eggs | Serious Eats
'via Blog this'
Wednesday, 24 April 2013
Tuesday, 16 April 2013
Meatballs.
There's something incredibly comforting about meatballs.
This recipe uses veal, or a combination of veal and pork if you prefer, to create deliciously succulent meatballs in a rich, tomato sauce.
Serve with pasta, rice or simply a hulk of crusty bread to mop up the juices.
ingredients
1 thick slice Italian-style bread, crust removed
Milk, for soaking
650g (1lb 5oz) minced veal or a combination of minced pork and veal
2 cloves garlic, finely chopped
4tbsp finely grated Parmesan
2tbsp flat-leaf parlsey, chopped
1 tsp lemon zest
1 large egg, lightly beaten
Plain flour, for dusting
2-3tbsp olive oil
2x400g tins chopped tomatoes, or 500ml (16fl oz) ready-made tomato and herb pasta sauce
2 cloves garlic, peeled
Extra flat-leaf parsley, to garnish
method
Break the bread into pieces and soak in a little milk until soft. Squeeze dry, then crumble into a large bowl.
Add the
mince,
garlic,
Parmesan,
parsley,
lemon zest and
beaten egg,
and mix well.
Season with salt and pepper. To check the seasoning, fry a small amount of the mixture until cooked and taste it, then adjust the seasoning as needed.
Form the mixture in 5cm balls, then roll them in flour and shake off any excess. At this stage, you can refrigerate the meatballs for up to 4 hours, if desired.
Heat the oven to 200°C (gas mark 6). Heat the olive oil in a large ovenproof frying pan over a medium heat, add the meatballs and cook until browned all over (you may need to do this in batches). Remove and drain on kitchen paper.
Add the chopped tomatoes or pasta sauce with the whole garlic cloves to the frying pan and bring to the boil. Then reduce the heat and simmer gently for 5 minutes. Return the meatballs to the frying pan and transfer to the oven. Cook for 20 minutes, turning the meatballs occasionally. Remove the whole garlic cloves and garnish with a little parsley before serving.
Recipe from - http://www.houseandgarden.co.uk/recipes/main-courses/best-ever-meatballs
More:
- How to cook perfect meatballs | Life and style | The Guardian:
- Real Meatballs and Spaghetti Recipe : Ina Garten : Recipes : Food Network:
http://felicitycloake.com/
This recipe uses veal, or a combination of veal and pork if you prefer, to create deliciously succulent meatballs in a rich, tomato sauce.
Serve with pasta, rice or simply a hulk of crusty bread to mop up the juices.
ingredients
1 thick slice Italian-style bread, crust removed
Milk, for soaking
650g (1lb 5oz) minced veal or a combination of minced pork and veal
2 cloves garlic, finely chopped
4tbsp finely grated Parmesan
2tbsp flat-leaf parlsey, chopped
1 tsp lemon zest
1 large egg, lightly beaten
Plain flour, for dusting
2-3tbsp olive oil
2x400g tins chopped tomatoes, or 500ml (16fl oz) ready-made tomato and herb pasta sauce
2 cloves garlic, peeled
Extra flat-leaf parsley, to garnish
method
Break the bread into pieces and soak in a little milk until soft. Squeeze dry, then crumble into a large bowl.
Add the
mince,
garlic,
Parmesan,
parsley,
lemon zest and
beaten egg,
and mix well.
Season with salt and pepper. To check the seasoning, fry a small amount of the mixture until cooked and taste it, then adjust the seasoning as needed.
Form the mixture in 5cm balls, then roll them in flour and shake off any excess. At this stage, you can refrigerate the meatballs for up to 4 hours, if desired.
Heat the oven to 200°C (gas mark 6). Heat the olive oil in a large ovenproof frying pan over a medium heat, add the meatballs and cook until browned all over (you may need to do this in batches). Remove and drain on kitchen paper.
Add the chopped tomatoes or pasta sauce with the whole garlic cloves to the frying pan and bring to the boil. Then reduce the heat and simmer gently for 5 minutes. Return the meatballs to the frying pan and transfer to the oven. Cook for 20 minutes, turning the meatballs occasionally. Remove the whole garlic cloves and garnish with a little parsley before serving.
Recipe from - http://www.houseandgarden.co.uk/recipes/main-courses/best-ever-meatballs
More:
- How to cook perfect meatballs | Life and style | The Guardian:
- Real Meatballs and Spaghetti Recipe : Ina Garten : Recipes : Food Network:
http://felicitycloake.com/
Monday, 15 April 2013
Passata makes the difference for pasta.
Passata makes the difference for pasta - Telegraph:
"As for using the passata: to make a sauce that will not make a child pull a sour face,
cook 400g passata
and 400g fresh puréed cherry tomatoes
in 5 tbsp olive oil
with two peeled, crushed cloves of garlic
and 8 torn basil leaves.
Add 2 tbsp water, to prevent too much evaporation during cooking,
and simmer for 20-30 minutes.
I do – to avoid criticism – often add a dessert spoon of sugar.
That way no one complains."
Passata is a pretty traditional italian way to preserve tomatoes And yes, it's cooked!
I'm italian (I feel the need to specify it), and this is the way we make passata at home in the end of summer: cook well ripen tomatoes (roughtly cut) till they boil in a pot, strain most of the liquid (tomatoes are mostly water, after all), and pass what's left through a machine that eliminates skin and seed (we have a special gear for it). In order to preserve it for the following months, we put it in jars and sterilise them by boiling the jars in a pot full of water for quite a long time.
The consistency is neither liquid neither solid if done properly, and taste amazing, if the original tomatoes are really good - in particular it shouldn't be sour at all. It's used in everything that requires tomatoes (but raw tomatoes, of course) out of season. Pasta sauce, pizza, stews, everything.
I really don't think there exist a raw version, that would be basically tomatoes juice. Think about 100 years ago: how could they make passata that could last for months without cooking? And cooking help to concentrate the taste, anyway....
'via Blog this'
"As for using the passata: to make a sauce that will not make a child pull a sour face,
cook 400g passata
and 400g fresh puréed cherry tomatoes
in 5 tbsp olive oil
with two peeled, crushed cloves of garlic
and 8 torn basil leaves.
Add 2 tbsp water, to prevent too much evaporation during cooking,
and simmer for 20-30 minutes.
I do – to avoid criticism – often add a dessert spoon of sugar.
That way no one complains."
Passata is a pretty traditional italian way to preserve tomatoes And yes, it's cooked!
I'm italian (I feel the need to specify it), and this is the way we make passata at home in the end of summer: cook well ripen tomatoes (roughtly cut) till they boil in a pot, strain most of the liquid (tomatoes are mostly water, after all), and pass what's left through a machine that eliminates skin and seed (we have a special gear for it). In order to preserve it for the following months, we put it in jars and sterilise them by boiling the jars in a pot full of water for quite a long time.
The consistency is neither liquid neither solid if done properly, and taste amazing, if the original tomatoes are really good - in particular it shouldn't be sour at all. It's used in everything that requires tomatoes (but raw tomatoes, of course) out of season. Pasta sauce, pizza, stews, everything.
I really don't think there exist a raw version, that would be basically tomatoes juice. Think about 100 years ago: how could they make passata that could last for months without cooking? And cooking help to concentrate the taste, anyway....
'via Blog this'
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