Featured

Posts Tagged ‘medium saucepan’

What you need:

2 3/4 pounds pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

What you do:

Preheat oven to 230C / 450F /gas mark 8

Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with a blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper.
Cover to keep warm.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

0.4 pt (240 ml) dry white vermouth
1.2 pts (700 ml) water
4 sprigs fresh parsley
3 sprigs fresh tarragon
1  (5 cm) ) piece of lemon zest
¾ oz (20g) salt
6 small red-skinned potatoes (about 8 oz (225g) )
1 tsp extra-virgin olive oil
For the filling:
3 oz /85g  fresh soft goats cheese, at room temperature
¾ oz /24g  creme fraiche or sour cream
¼ oz /4g  minced fresh flat-leaf parsley
¼ oz /2g  minced fresh tarragon
¼ oz /2g  minced fresh chervil or minced fresh dill
Freshly ground black pepper

What you do:

For the potatoes:
Preheat the oven to 200 C/ 400 F /Gas 7.

In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside.

Cut the potatoes in half  horizontally. Slice a small portion off of the rounded ends– so the potatoes stand up without rolling around — and discard. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer and cook until just fork tender, about 8 mins. Set the potatoes aside to cool in the liquid for 5 mins.

Drain the potatoes, reserving 10ml of the cooking liquid. Discard the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato, to make a little “bowl” for the cheese.

Toss the potatoes with the oil in a small bowl, and stand them up on a baking sheet. Bake until lightly browned, about 15 mins.

For the filling:
In a medium bowl, cream the cheese with the creme fraiche and the 10ml of reserved cooking liquid. Fold in the minced parsley, tarragon, chives, and chervil. Season with pepper, to taste.

Remove the potatoes from the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mixture into each potato. Set the potatoes on a platter and top off with the chive segments to garnish.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

3 tbsp olive oil, divided
4 medium red beets ( beetroots), peeled, stems reserved
4 medium yellow beets, peeled, stems reserved
1 tsp salt
1/2 tsp ground black pepper
1 tbsp finely chopped shallots
Greens from 8 beets, washed and coarsely chopped
Citronette for drizzling
4 tbsp chopped walnuts (optional)

What you do:

Preheat the oven to 220C / 425F / gas mark 7

Toss the peeled beets and reserved stems in 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 tsp ground black pepper and arrange them in a single layer on a large baking sheet. Roast the beets for 40 to 45 mins, until they are caramelized and tender.

While the beets are roasting, heat the remaining tbsp of olive oil in a medium saucepan over medium heat. Sauté the chopped shallots for 5 mins, until they are tender. Add the beet greens to the hot oil and shallots and sauté them for 3 to 5 mins, until they are just cooked through and wilted. Transfer the greens and shallots to a large serving bowl.

Quarter or slice the roasted beets and place them in the serving bowl. Drizzle the beet salad with citronette or blood orange vinaigrette and toss it gently. Divide the salad into four portions and sprinkle 1 tablespoon of chopped walnuts onto each serving. Drizzle with additional citronette, if desired.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

width=”300″ height=”262″ class=”aligncenter size-medium wp-image-1015″ />

What you need:

9oz / 250g plain flour
1 tsp bicarbonate of soda
7 oz /200g caster sugar
1 egg
1 tsp vanilla extract
6 fl oz / 180ml milk
4 fl oz / 125 ml vegetable oil

for the butter cream:

4 fl oz / 120ml milk
2 1/2 tbsp plain flour
4 0z /110g unsalted butter
4 oz / 100g caster sugar
2 tsp cocoa powder

what you do:

Preheat oven to 180 C / 350F / Gas 4
Line the baking trays with greaseproof paper.
In a bowl sift together the flour,bicarbonate of soda, cocoa powder & sugar.
In another bowl, stir together the egg, oil & milk until well mixed.
Gradually stir in the sifted dry ingredients to the egg mixture.
Drop the mixture a tablespoonful at a time separately onto the prepared baking trays.
Bake for around 10 to 12 minutes in the oven, until firm to touch.
Allow to cool on baking trays for about 5 minutes before removing to wire racks to cool completely.
To make the buttercream: In a medium saucepan, whisk together the 120ml of milk and 2 1/2 tablespoons flour. Cook over medium-high heat, stirring frequently, until thick. Remove from heat set aside to cool. In a medium bowl, Beat together the butter, 100g sugar, 1/2 teaspoon salt and 1 tablespoon vanilla. Stir in the cooked milk mixture and beat for an additional 20 minutes, until really fluffy. Sandwich filling between two discs.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

4oz / 100g sugar
1/4 pint / 150ml milk
4oz / 100g sultanas
2oz / 50g dates ( chopped)
4 oz /100g margarine
8oz / 200g self raising flour
1 egg (beaten)

What you do :

Preheat the oven to 180C / 350F / gas mark 4

Line & grease a 2lb loaf tin.
Place the sugar, milk, sultanas, dates & margarine in a medium saucepan & melt slowly. Allow to become tepid.
Then add the sieved flour & beaten egg.
Pour into the prepared tin & bake for 1 hour.

Turn out onto a wired rack to cool.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

4 tbsp olive oil, divided
2 skinless, boneless chicken thighs
Kosher salt
3 large garlic cloves (crushed)
2 tbsp ground cumin
2 tbsp tomato paste
3/4 tsp dried red pepper flakes
2 bay leaves
2 15-ounce tins of chickpeas, rinsed, drained
1/2 cup chopped drained roasted red peppers from a jar
2 tbsp (or more) fresh lemon juice
2 cups 1″ cubes country-style bread
3 tbsp coarsely chopped flat-leaf parsley

What you do:

Heat 2 tbsp of oil in a medium saucepan over medium-high heat. Season the chicken with salt; add to the saucepan and cook, turning once, until browned, 8–10 minutes. Transfer to a plate.

Reduce the heat to low and let oil cool for 1 minute then add the  garlic and cook, stirring often, until fragrant, 30–60 seconds. Add the cumin, tomato paste, and red pepper flakes then stir until a smooth paste forms…( about 1 minute). Add the cooked chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil then reduce the heat to medium-low and simmer,  occasionally stirring, until the chicken is tender (about 20 minutes).

Transfer the chicken to a plate.

Add chickpeas to pot then bring to a simmer and cook for 5 minutes. Tear all the chicken off the bones and  add to stew. Add the red peppers. Stir in remaining 2 tbsp of  oil and 2 tbsp of  lemon juice and simmer for 1 minute. Season with salt and more lemon juice, if desired.

Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.

Serve hot.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

100 gm butter (softened)
100 gm caster sugar
2 eggs
100 gm self-raising flour
2 tbsp cocoa powder

For the butter cream:

250 gm butter, softened
1 tsp vanilla extract
600 gm icing sugar
2 tablespoons milk

What to do:
Preheat the oven to 180C /350F / gas mark 4.

Cream the butter and sugar together, then beat in the eggs a little at a time & with the last of the egg add a little of  the flour ( this will stop the eggs from curdling )  then add the rest of  the flour & the cocoa powder &  cream all together.  (Add a drop of milk to the chocolate mix if it is too stiff.)
Spoon into muffin tins lined with paper cases .

Bake for around 8 minutes.

A tip to test if cooked is to gently touch the top with your finger , if it springs back up then its done.

Cool on a wire rack.

Butter cream:

In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition.

Gently add the milk , and continue mixing until light and fluffy.

Decorate with chocolate eggs.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)