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Posts Tagged ‘Black’

What you need:

pancake ingredients:
2 eggs
1-1/4 cups buttermilk
4 tbsp melted butter
5 tbsp canned pumpkin
1/4 cup granulated sugar
1/4 tsp salt
1-1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
few drops of orange  food coloring

black cinnamon syrup ingredients:
1/2 cup granulated white sugar
1/2 brown sugar
2 Tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon vanilla
1 cup water
black food coloring gel

What you do:

pancake instructions
Preheat a small frying pan over medium heat. Coat pan with no stick spray.
Whisk together the eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange (it doesn’t take much).
Pour or scoop the batter into the heated frying pan, using approximately 1/4 cup for each pancake.
When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes.
Flip the pancakes and cook other side for the same amount of time, until golden brown.

black cinnamon syrup directions
In a saucepan combine all ingredients except for the food coloring gel. Bring to a boil, stirring continuously.
As it starts to heat, add in a little of the black food coloring and mix in, add more until it’s as dark as can be (it doesn’t take much). Allow it to boil for a few moments until the mixture has thickened.
Remove from heat and allow to cool enough to put into a Squeeze Bottle.

Make your design on each of the pancakes.

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What you need:

2 Cups Yoghurt
1 Bunch Spinach
2 Tsp Oil
1 Tsp Black Mustard Seeds
1 Tsp Cumin Seeds
1 Tsp Ground Cumin
½ Tsp Fenugreek Seeds
¼ Tsp Chili Powder
Salt to taste
Black Pepper to Taste

What you do:

Wash spinach thoroughly under tap water.

Remove any tough stems and cut spinach into pieces.

Boil spinach with little water till it becomes tender.

Heat oil and fry the mustard seeds.

Add cumin seeds, ground cumin and fenugreek seeds and fry.

Remove from heat and mix in the yoghurt.

Add chili powder and stir this mixture into the spinach.

Place in the refrigerator for 1-2 hours.

Spinach Raita is ready to serve.

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What you need:

2 onions  (chopped)
2 cloves garlic  (minced)
3 tbsp butter
1 lb  black beans soaked overnight,
drained
1 ham bone, cracked
1 stalk celery (chopped)
1 bay leaf
1/2 cup sherry, or dry white wine
salt and pepper, to taste

What you do:

Saute onions and garlic in butter until transparent. combine with beans, hame bone, celery, bay leaf, and 2 quarts water in the Crock Pot/ slow cooker.

Cook on high, covered for 2 hours, then on low for 8 to 10 hours. Remove ham bone and bay leaf.

Puree soup and return to pot. Add sherry, salt and pepper and heat through.

Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices

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What you need:

4 small Baking Potatoes ( Washed)
200g Bacon bits
2 Shallots, finely chopped
25g Butter, extra for greasing
100ml Milk
75g  grated Cheddar Cheese
2 tbsp  Parsley (chopped)
1 pinch Salt
1 pinch Black Pepper  (freshly ground)

What you do:

Preheat the oven to 200°C /400°F/Gas mark 6.

Prick the potatoes all over with a fork, then transfer to the oven and bake for 45 minutes, or until tender.

Leave to cool for around 20 / 30 mins.

In the meantime heat a frying pan and dry-fry the bacon bits  for 2-3 minutes, or until golden. Then add the shallots, stir, and fry for a further 1-2 minutes.

Slice off the top third of each potato, horizontally. Using a spoon  scoop out all of  the potato from the skins  into a large bowl. Keep the hollowed-out skins and place into a lightly greased baking dish.

Mash the potato until smooth. Add the milk and butter and beat together . Stir in the grated cheese, bacon bits, and shallots. Season to taste with salt and pepper.

Divide  the mixture back into the potato skins and bake for 20–25 minutes, or until the filling is heated through and golden on top.

Sprinkle the parsley on top.

Serve hot .

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What you need:

6 chicken leg quarters, skin removed
1 packet of  taco seasoning  (divided)
1 tin  (14-1/2 ounces) Mexican diced tomatoes, undrained
1 tin (10-3/4 ounces) condensed cream of chicken soup
1 large onion, chopped
1 tin (4 oz) chopped green chilies
7 oz / 190 g  uncooked instant rice
1 cup black beans, rinsed and drained
8 oz / 230 g  sour cream
4 oz / 113 g  shredded cheddar cheese
1-1/2 cups crushed tortilla chips

fresh coriander (chopped)

What you do:

Sprinkle chicken with 1 tbsp  taco seasoning and place in  the  slow cooker.

In a large bowl, combine the tomatoes, soup, onion, chilies and remaining taco seasoning and pour over the chicken. Put the lid on & cook on low for 7-9 hours or until chicken is tender.
Prepare the rice according to the packet directions.

Place the beans in a small microwave safe-bowl. Microwave on high for 30 seconds or until warmed then stir in the rice.
Remove the chicken  and keep warm. Skim the fat from cooking juices &  stir in the sour cream.

Serve chicken with rice mixture.

Sprinkle servings with cheese, tortilla chips and  chopped coriander

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What you need:

4 Fresh trout  gutted and rinsed
2 Lemons  cut into thin slices
4 oz /125 g  butter, melted
2 oz /60g  flaked Almonds
3 1/2 fl oz / 90ml Dry White Wine
1 pinch Salt
1 pinch fresh black Pepper
3 tbsp fresh parsley  (finely chopped)

What to do:

Preheat the oven to 200°C /400°F/Gas mark 6

Make 3 or 4 diagonal slashes about  1/4in /5mm  deep on either side of each fish. Place the fish side by side in a shallow ovenproof dish. Tuck the halved lemon slices into the slashes.

Spoon over half the melted butter.

Bake uncovered for 20 minutes or until the fish flakes easily with a fork.

In a small saucepan heat the remaining butter . Add the almonds and fry until lightly browned. Add the wine and season to taste with salt and pepper. Bring to the boil and bubble for 1–2 minutes.

Mix in the parsley and spoon the sauce over the trout.
Serve immediately.

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What you need:

4 Salmon Steaks, skinned

½ Cucumber
250g Plain Yogurt
2 tsp Dijon Mustard
1 Spring Onion, finely chopped
1 tbsp Dill, chopped
2 tsp Olive Oil
juice of  ½ a  lemon,

1 pinch Salt

1 pinch Black Pepper, freshly ground

What to do:

Preheat the oven to 200°C /400°F/Gas 6

Finely dice the cucumber and place in a sieve over a bowl.

Sprinkle with salt and leave to drain for 1 hour. Rinse with cold water and pat dry with kitchen paper.

Stir the drained cucumber into the yogurt and add the mustard, spring onion, and dill. Season to taste with salt and pepper.  Set aside.

Arrange the salmon fillets in a shallow baking dish, brush with oil, and season to taste with salt and pepper.

Sprinkle the salmon with lemon juice and bake in the oven  for around 8–10 minutes, depending on the thickness, until just cooked through but still moist inside.

Remove from the oven and stir the juices from the dish into the cucumber sauce.

Serve the salmon hot or cold with the sauce spooned over it.

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