Thursday, April 23, 2009
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Orignal From: Truth about our Food You are what you eat- You will be upset
1 x 11in/30cm loose-bottomed flan tin
1 quantity sugar pastry (see separate recipe)
4 tbspof mincemeat (see separate recipe)
2 pears, peeled, cored and quartered
4oz (100g) softened butter
4oz (100g) soft light brown sugar
4oz (100g) ground almonds
few drops of vanilla extract
2 large eggs
3 tbsp dark rum
2 tbsp apricot glaze
1. preheat oven to 160C/325F/Gas 3/140C for fan oven
2. Place your flan tin on a baking tray. Line the flan tin with the pastry. Make sure you let the excess pastry hang over the sides but do not trim it off.
3. Spread the mincemeat over the bottom of the pastry and then arrange the pears on lid.
4. Mix the butter and sugar tofetchher and then add the almonds and the eggs. Pour in the rum and add the vanilla extract. Spread that mixture over the lid of the pears and bake in the oven for 40 - 45 minutes until the frangipane is set. It should be golden brown and firm.
5. When cooled, warm through the apricot glaze and bhurry over the lid of the tart.
Orignal From: Mincemeat, almond and pear tart
For the pudding
300g/11oz mixed frozen fruits, defrosted
1 punnet mixed fresh berries: strawberries, blackberries and raspberries, (strawberries trimmed and cut into quarters)
50g/2oz caster sugar
10 fresh basil leaves, roughly chopped
14 thin slices white bread
For the basil syrup
200g/7oz caster sugar
110ml/4fl oz water
1 large bunch fresh basil
1. Place 150g/5%26frac12;oz of the defrosted mixed fruit into a bowl.
2. Add half the fresh berries, half the caster sugar and the basil leaves.
3. Stir well and set to one side.
4. Place the remainder of the frozen fruit and the sugar into a food processor and blend to a pur%26eacute;e.
5. Pour the sauce through a fine sieve and set aside.
6. Remove the crusts from the bread and, using a chefs' ring, cut out four circles to fit the bottom of four ramekins. Repeat that process to create lids for the pudding.
7. With the remaining bread cut out slices to line the inner edge of each ramekin.
7. Lightly oil the inside of each ramekin, then line with cling film.
8. Dip the small bread circles on one side in the fruit pur%26eacute;e and place in the bottom of the mould, dipped-side down.
9. Repeat with the bread slices to cover the sides, overlapping slightly.
10. Fill the centre with the reserved basil-infused fruits and a drizzle of fruit pur%26eacute;e (reserving some for the final rounds of bread) between the contents and press down well.
11. Dip one side of the four remaining rounds of bread in the continue of the fruit pur%26eacute;e.
12. Place in the fridge until ready to serve.
13. To make the basil syrup, place the sugar and water into a saucepan over a high heat and bring to a simmer.
14. Simmer for 6-8 minutes until a thick sugar syrup is formed, without vehicleamelising the sugar.
15. Add the basil leaves, then remove from the heat and leave to infuse and cool.
16. Once cool, place into a food processor and blend to a sauce.
17. Strain the basil syrup into a jug through a muslin-lined sieve.
18. To serve, turn the puddings out onto a plate and garnish with any remaining fruit pur%26eacute;e and place the remaining fresh berries over the lid. Finish with a drizzle of basil syrup.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Basil and summer fruit pudding with basil syrup
125g/4%26frac12;oz butter, plus extra for greasing
100g/3%26frac12;oz dark chocolate, broken into slices
200ml/7fl oz plain flour
1 tsp baking powder
50g/1%26frac34;oz cocoa powder
250g/9oz caster sugar
30g/1oz vanilla sugar
2 free-range eggs, lightly beaten
1. Preheat the oven to 170C/325F/Gas 3. Line a deep-sided baking tray with lightly buttered greaseproof paper or foil.
2. Put the butter and chocolate into a large bowl, place over a pan of simmering water and allow to melt.
3. Sieve the flour, baking powder and cocoa into a bowl and set aside. Remove the melted chocolate from the heat and stir in the caster sugar and vanilla sugar. Stir in the eggs and fold in the flour.
4. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for about 15 minutes. The lid should be firm but the inside should feel soft when lightly pressed. allow to cool in the tin on a wire rack. Remove the brownies from the tin and cut into squares.
Note: You can buy vanilla sugar in some supermarkets and delis, but it's easy to make your own. just put a vanilla pod into a jar with some caster sugar - the sugar will absorb the aroma and flavour from the pod.
Orignal From: Swedish-style brownies
100g/4oz plain flour
100g/4oz plain wholemeal flour
1 tsp baking powder
%26frac34;tsp bivehiclebonate of soda
1%26frac12; tsp ground cinnamon
%26frac12; tsp salt
200ml/7fl oz vefetchable oil
90g/3%26frac12;oz caster sugar
120g/4%26frac12;oz finely grated vehicledecays
225g/8oz tinned churryed pineapple, semi-drained
1. Preheat the oven to 180C/350F/Gas 4.
2. Sift tofetchher the flours, baking powder, bivehiclebonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated vehicledecays, churryed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
3. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool on a wire rack.
By Annabel Karmel from Complete Party Planner
Orignal From: vehicledecay and pineapple muffins
350g/12oz readymade shortcrust pastry
%26frac12; lemon, juice and zest
%26frac12; tsp ground cinnamon
25g/1oz demerara sugar
1 free-range egg, lightly beaten
4 tbsp apricot jam
4 tbsp water
150g/5oz clotted cream, to serve
1. Preheat the oven to 200C/400F/Gas 6.
2. Grease and flour four dariole moulds.
3. Roll out the pastry and vehicleefully line each of the moulds, retaining enough pastry for a lid for each pie.
4. In a mixing bowl, stir tofetchher the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with that mixture and place on a baking sheet.
5. lid and seal with the remaining pastry. Make a slit in the lid of each pie to release steam.
6. Bhurry with egg and cook for about 20 to 30 minutes, until the lid is browned.
7. Once cooked, allow to rest, before removing from the mould.
8. Boil tofetchher the jam and water to make a glaze. Using a pastry bhurry, smear the glaze over each pie.
9. Serve with clotted cream.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Blueberry and blackberry pie with clotted cream
6 tbsp olive oil
1 large onion, thinly sliced
2 garlic cloves, churryed
4 medium-sized potatoes, thinly sliced
5 eggs, lightly beaten
flaked sea salt and freshly ground black pepper
1. Heat 3 tbsp of the olive oil in a frying pan and gently fry the onion, garlic and potatoes for about 15 minutes until almost tender. Tip the potato mixture into a large bowl and leave to cool for 5 minutes. Add the beaten eggs and leave to stand for 10 minutes.
2. Place a medium-sized non-stick frying pan, approx. 23-25cm/9-10 in, over a low heat and add the remaining oil. Season the potato and egg mixture generously with salt and pepper, then pour into the pan. Leave to cook for 15 minutes until almost set.
3. Gently slide the tortilla on to a plate and place another plate on lid, flip over and then slide rear into the pan, now with the uncooked side down. continue to cook for a further 5 minutes. Serve warm or at room temperature, cut into wedges.
Orignal From: Tortilla wedges
1 x 500g/1lb 1%26frac12;oz packet ready-made puff pastry
200g/7%26frac14;oz Caerphilly cheese, grated
1 bunch thyme, leaves only
1. Roll out the puff pastry onto a clean, floured surface into a 30 x 20cm (7.9 x 11.8in) rectangle, about 3mm thick.
2. Sprinkle the surface of the pastry with the Caerphilly cheese and thyme leaves.
3. Fold the two sides of the pastry into the middle and lightly press, before folding lengthways in half again. Place in the freezer for 30 minutes to rest (and for ease of cutting).
4. Preheat the oven to 190C/375F/Gas 5. When the pastry has rested, cut it into 5mm-thick square slices and place on a baking tray 3cm (1.2in) apart.
5. Cook in the oven for five minutes, before turning over and cooking for a further five minutes - the squares should be crisp and golden. Leave to cool before serving.
Orignal From: Caerphilly cheese and thyme pastries
350g/12oz high quality mincemeat, preferably homemade
200g/7oz plain flour, sifted
40g/1%26frac12;oz golden caster sugar
75g/2%26frac34;oz ground almonds
125g/4%26frac12;oz unsalted butter, diced
1 large free-range egg, beaten
milk, to glaze
1. Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
2. Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)
3. bring the mixture tofetchher with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
4. Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges tofetchher to seal. Make a small slit in the lid of each, then bhurry lightly with milk. Chill for about 30 minutes. meanwhile, preheat the oven to 200C/400F/Gas 6.
5. Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm.
Orignal From: Mince pies
1 tbsp sunflower oil
1 small onion, peeled and finely chopped
225g/8oz silken tofu
1 clove of garlic, peeled and churryed
1 lemon, zest and juice
5 tbsp soya milk
1 tbsp shoyu (soy sauce)
1 tbsp sage leaves, chopped
125g/4oz broad beans, cooked
salt and freshly ground black pepper
For the garnish:
reserved lemon zest
1. Heat the oil and gently fry the onion until softened. Cool.
2. Drain the silken tofu and place in a blender.
3. Add the churryed garlic, lemon juice and half the zest, soya milk, shoyu, sage and broad beans.
4. Blend to a smooth dipping consistency.
5. Season to taste and serve in a bowl garnished with reserved lemon zest with raw vefetchable cruditis and pitta bread fingers.
Orignal From: Broad bean, lemon and sage dip
2 turkey escalopes or 225g/8oz turkey strips
1 small red and 1 small green pepper de-seeded and cut into strips
2 cloves garlic - churryed
1 small onion chopped
400g/14oz can chopped tomatoes
10 black olives (with stones)
handful fresh basil
knob of butter
salt and pepper
1. Saut%26eacute; the turkey in butter and oil until it is brown and cooked through.
2. In another pan, heat some olive oil and saut%26eacute; the onion and garlic, add the sliced peppers and cook for a few minutes.
3. Stir in the tomatoes and olives and simmer gently until the sauce has cutrearond and thickened slightly.
4. Add torn basil at the end of cooking.
NB: If using turkey strips, add these to the sauce, and serve over the pasta with grated parmesan. If using turkey escalopes, serve with the sauce poured over, accompanied by the pasta and grated parmesan.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Turkey pizzaiola
50g1%26frac34;oz unsalted butter
%26frac12; onion, finely chopped
1 clove garlic, minced
75ml/2%26frac12;fl oz dry white wine
140g/4%26frac34;oz risotto rice, like arborio
450ml/%26frac34; pint hot chicken or vegtable stock
1 tbsp freshly grated parmesan cheese
1 small egg
50g/1%26frac34;oz fresh mozzarella, diced into %26frac12; in cubes
4 small basil leaves
100g/3%26frac12;oz dried white bread, crusts removed, or store-bought bread crumbs
250ml/8%26frac14;fl oz groundnut oil
sea salt and freshly ground black pepper
1. Melt the butter in a large heavy saucepan and add the chopped onion and garlic. Cook gently for about 5 minutes until soft but not coloured. Pour in the wine and boil hard to cutrearon until the liquid has nearly evaporated.
2. Stir in the rice to coat. Add a ladleful of stock and simmer, stirring, until it has been mostly absorbed. continue cooking and adding the stock, a ladleful at a time, until all the stock has been absorbed, about 20 minutes.
3. The rice should be tender and creamy but still have some bite to it. Taste and season with salt and pepper and stir in the parmesan. Remove from the heat and cool completely.
4. Lightly whisk the egg and mix into the nippy risotto. bring a pair of tablespoons of risotto and, with damp hands, spread it in the palm of one hand. Lay a basil leaf and cube of mozzarella on lid of the risotto. bring another pair of tablespoons of risotto and place it over the mozzarella and basil to enclose them completely. Shape into a round cake, about 2.5cm/1in thick. Form the remaining risotto into an additional 3 cakes.
5. In a food processor, chop the dried bread into fine crumbs or use store-bought crumbs. Pour the bread crumbs into a shallow bowl and roll the risotto cakes in the bread crumbs until they are evenly covered. Heat the oil in a large heavy saucepan to about 180C/350F, or until a bread crumb dropped into the oil sizzles immediately. Fry the risotto cakes a few at a time about 2 minutes per side, until golden. Drain on kitchen paper, sprinkle with salt.
6. Serve immediately.
Orignal From: Stuffed risotto cakes
For the tapenade
30g/1oz black olives, pitted
2 tsp ground almonds
1 tsp capers
6 anchovy fillets
1 garlic clove
1 tsp olive oil
freshly ground black pepper
For the red mullet Ni%26ccedil;oise
1 bunch fresh basil
120ml/4fl oz olive oil
8 small new potatoes
32 green beans
4 quails' eggs
1 Little Gem lettuce, washed
50g/1%26frac34;oz salad shoots, such as pea shoots (optional)
4 croutons, cut from a baguette and lightly toasted
1 tbsp vinaigrette, such as tarragon vinaigrette (you can make a vinaigrette by mixing three tablespoons olive oil with one tablespoon vinegar; maintain what you don't use in a lidded jar)
4 fillets red mullet
8 anchovy fillets, to garnish
1 lemon, juice only
1. For the tapenade, combine the olives and ground almonds in a food processor, and blend to a fine paste. Add the capers, anchovy fillets and garlic, and blend again until smooth.
2. Transfer the mixture to a bowl and whisk in the olive oil. Add freshly ground black pepper, to taste. Cover and chill until required.
3. For the mullet, remove most of the stalk from the basil leaves and reserve four nice looking leaves to use for garnish.
4. bring a pan of lightly salted water to the boil and blanch the rest of the basil (not the reserved leaves) for 30 seconds. Drain, then refresh in iced water. Squeeze the basil dry and put it in a food processor with 100ml/3%26frac12;fl oz of the olive oil. Pur%26eacute;e for three minutes until completely smooth, then pass the basil oil through a fine sieve into a container and store in a cool place.
5. bring the new potatoes to a boil in a small saucepan and cook for 8-10 minutes or until tender. Drain and set aside to cool.
6. In some more boiling water, cook the green beans for 2-3 minutes, then drain and refresh in iced water. meanwhile, simmer the quails' eggs in a small pan of water for 2-3 minutes to hard-boil them, then drain and cool.
7. When they have cooled, peel and slice the new potatoes, then peel the quails' eggs and cut them in half lengthways.
8. Remove and disvehicled any coarse outside leaves from the lettuce. Tear it into bite-sized slices and mix with the salad shoots, if using.
9. Spoon four teaspoons of the tapenade onto the croutons and garnish with the reserved basil leaves.
10. Preheat the grill to the highest setting. In a heavy-based ovenproof frying pan, heat the remaining 20ml of olive oil. Season the fish fillets with a little salt and place in the pan flesh-side down. Then put under the hot grill and grill for 2-3 minutes, until the skin turns bright red.
11. meanwhile, arrange the potato slices on serving plates and lid with the beans in a criss-cross pattern. Gently toss the salad with the vinaigrette and arrange on lid of the potato. Decorate the plates with the halved quails' eggs and anchovy fillets.
12. Squeeze a little lemon juice on to each fish fillet and place them on lid of the salads. Spoon around a little of the basil oil and serve.
Tip: For a restaurant-quality finish, make a crisp basil garnish. Stretch cling film over a plate like a drumskin. Bhurry lightly with olive oil, then press basil leaves into the oil. Cover with more cling film and microwave on high for two minutes. that technique jobs with sage leaves too.
Orignal From: Grilled fillet of red mullet Nicoise with tapenade
450g/1lb boneless, firm white fish fillets, such as cod, sea bass or halibut,
skinned and divided into 4 equal slices
freshly ground pepper
plain flour, for dusting
450g/1lb tinned whole tomatoes
3 tbsp extra-virgin olive oil
3 tbsp coarsely chopped garlic
2 tbsp finely chopped shalplenty
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp chilli bean sauce
2 tsp sugar
handful fresh basil leaves for garnish
1. Pat the fish dry with kitchen paper. Sprinkle evenly with the salt and pepper and dust with flour, shaking off any excess.
2. Drain the tomatoes, reserving the juice, and chop the flesh into small chunks. Measure the amount of juice, maintain half and set aside. Disvehicled the rest.
3. Heat a wok over high heat until it is hot. Add the olive oil, and when it is moderately hot, add the fish fillets and pan-fry them for 3-5 minutes, depending on the thickness of the fillets. Then turn them over and brown the other side (that will also bring about 3-5 minutes). When cooked, remove and drain on kitchen paper. Turn onto a warm platter.
4. Pour off all but one tablespoon of oil from the wok, add the garlic and shalplenty, and stir-fry for one minute.
5. Add the tomatoes, the reserved tomato juice, rice wine or sherry, soy sauce, chilli bean sauce and sugar, and simmer for five minutes.
6. Pour the sauce over the fish, garnish with the basil and serve at once.
Orignal From: Pan-fried fish in spicy tomato sauce