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What you need:

1 cup plain flour,
1/3 cup rice flour,
1/4 cup + 1 tbsp granulated sugar,
1/2 cup (4 oz) unsalted butter softened,
a pinch of salt,
some sugar to sprinkle on top of the cookies.

What you do:

Preheat oven to 160 C / 325 F/ gas mark 3

Mix together the flours and sift them.

Mix together butter and sugar. Cream with an electric mixer until light and fluffy.

Add the flours, salt to the creamed butter and sugar mixture in batches, mixing alternately.

Form a smooth dough with hands, tightly cover it with a plastic wrap and refrigerate for 20 minutes.

Remove and place it on a baking sheet, press the mixture into a circle of 8 inch diameter and 1/2 cm thickness.

With a sharp knife, score marks from the centre to the edge of the circle to form 9 triangles. Punch with a fork at several places (as shown in the picture).

Sprinkle with sugar and if you like, flute the edge by making impressions along the edge with your thumb.

Transfer the baking sheet into the preheated oven and bake for 30 minutes or until light golden. While still hot, cut along the marks to get 9 triangles. The cookies will appear soft initially but become crisp once cool.

Store them in an airtight container.

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What you need:

4 medium to large garlic cloves
salt to taste
2 egg yolks
1 1/2 Tbsp fresh lemon juice
1 cup extra virgin Spanish olive oil

What you do:

Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small mortar and pestle and add ½ tsp salt and smash into a paste.

An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.

Crack the eggs and separate the yolks into a small mixing bowl. Transfer the garlic paste to the bowl and whisk to blend. With a hand mixer on low speed, slowly pour in the olive oil in a THIN, steady stream until a creamy sauce forms. Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.

Serve it with meats, fish, or vegetables – or just spread it on crusty bread

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What you need:

1.8kg boneless, rolled leg of pork
3 cloves garlic, halved
3/4tsp /3.75ml  dried thyme
2 onions, cut into wedges
3 1/2oz /100g  apple sauce
1tbsp /15ml   brandy
3 heaped tsp /20ml chicken gravy granules
2tbsp /30ml double cream

What you do:

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

Place the pork in a roasting tin and pat dry. Make 6 slits in the fat and press in the garlic. Sprinkle with 1/2 tsp /2.5ml  thyme and salt. Add onions and roast for 2 hours 40 minutes  or until cooked throughout.

Meanwhile, mix the apple sauce with the remaining thyme and brandy.

Drain off excess fat from roasting tin. Pour juices into a measuring jug and add boiling water to make 10 floz /300 ml  Place granules in a pan and whisk in the liquid. Bring to the boil, stirring until thickened. Stir in the cream .

serve with the pork and apple sauce.

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What you need:

3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2 medium red  peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes. (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons table salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice
2 1/2 tbsp minced chipotle chiles in adobo (start with a little and then add to it…depends on how spicy you like it)
1/4 cup minced fresh cilantro leaves
6 tbsp lime juice
2 tsp grated lemon zest
8 ice cubes
Extra-virgin olive oil for serving

what you do:

Combine the tomatoes,  peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl.

Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lemon zest, and ice cubes.

Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.

Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes.

Serve cold, drizzling each portion with about 1 tsp extra-virgin olive oil and topping with the desired garnishes

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what you need:
30 fresh strawberries

8 ounces white baking chocolate broken into piece

1 tsp shortening

1/4 cup miniature semisweet chocolate chips

What you do:
Wash strawberries and gently pat with paper towels until completely dry.

In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth.

Dip strawberries in chocolate mixture; place on grease proof paper, allowing excess chocolate to form the ghosts’ tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face.

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What you need:

1/2 cup vanilla icing ( frosting), divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

What you do:
For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair: Mix together green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats:  Spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting.

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What you need:

4½ oz / 125g butter
1oz / 25g golden syrup
2oz / 55g soft brown sugar
8oz / 225g rolled oats

What to do:

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

Melt the butter in a saucepan, then add syrup and sugar. When bubbling, stir in oats.
Remove from the heat.

Mix together thoroughly and place in a greased and lined 18cm (7in) square tin. Press the mixture down firmly with the back of a big spoon.
Bake for 20-25 mins or until the mixture is golden brown, then mark into nine pieces. Leave to cool, then cut.

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you will need:

5 oz /140g rolled oats
4oz / 115g demerara sugar
3oz / 85g raisins
4oz /115g margarine or butter (melted)

What to do:

Preheat the oven to 190C / 450F / gas mark 5
Lightly brush a retangular, shallow cake tin with oil.
In a bowl, mix together the oats, sugar & raisins with the margarine, mixing well.
Pour the mixture into the shallow tin & press down firmly with the back of a spoon.
Bake in the oven for about 15 / 20 minutes or until golden brown.
Using a sharp knife, mark out up to 14 slices, then leave to cool in tin for 10 /15 mins.
carefully cut & transfer the slices to a cooling rack until completely cool.

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