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Posts Tagged ‘refrigerate’

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:

1lb steak (sliced into thin strips)
6 tbsp cornstarch (for dusting)
oil (for frying)

Marinade:
1 egg
¼ tsp salt
2 tbsp water
1 tbsp cornstarch

Sauce:

4 tbs water

4 tbsp sugar
3 tbsp ketchup
2 tbsp vinegar
¼ tsp crush chili pepper
2 tsp cornstarch

Vegetables:
1 tsp garlic (minced)
1 medium red  pepper (diced)
1 medium green  pepper (diced)
1 medium white onion (sliced)

What you do:

Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.

When the beef is done marinating coat the beef slices with 6 tbsp of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.

Add a couple tbsp of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green  peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.

Pour sauce into the wok and heat until boiling.

In a serving dish add beef and vegetables and coat with the sauce.

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What you need:

8 oz. dark (plain) chocolate, chopped
1/3 cup + 2 tablespoons heavy whipping cream
1/2 tablespoon unsalted butter, chopped into small pieces

Coating:
1/3 cup unsweetened cocoa

What you do:

Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth.

Remove from heat and pour the chocolate mixture into a shallow bowl.

Cool, then cover and refrigerate until firm, at least two hours.

Roll mixture into 1″ balls.

Roll each ball in the coating.

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What you need:

1 loaf whole wheat French bread or brioche, sliced
1 cup (220 g) brown sugar
1/2 cup (113 g) butter, melted
3 teaspoons ground cinnamon
1/2 cup (75 g) dried raisins or currants
6 large eggs
1 1/2 cup (350 mL) whole milk
1 tablespoon vanilla extract
pinch salt

What you do:

Pre heat the oven to  190C /375F/ gas mark 5

Combine brown sugar, butter and cinnamon and pour this mixture in a 13 X 9 inch (33 x 23 cm) baking pan. Add dried raisins or currants to the pan and toss until coated well. Arrange slices of bread on top of this mixture.
Mix the eggs, milk, vanilla, pinch of salt and remaining cinnamon and pour over the bread to cover completely. Cover and refrigerate for 2 hours.
Bake covered in the oven for approximately 40-50 minutes.
Uncover and bake another 5 minutes to lightly brown. Remove from oven, cool for about 5 minutes and serve warm.

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What you need:

8 oz / 227g   butter at room temperature

4oz / 113g  sugar

2 tsp water

2 tsp vanilla essence

8 oz /227g  flour

4 oz / 113g  finely chopped almonds

whole almonds for “fingernails”

1 tube red decorators icing

What you do:

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

In mixing bowl, cream butter and sugar until fluffy.

Add water and vanilla; mix well. Blend in flour and nuts. Mix until incorporated.

Scoop dough into a ball and refrigerate until well chilled, about 2 hours.

To make cookies: 

Shape the dough into fingers about 3 inches long by rolling a piece of dough between hands, pinching slightly on either side of the “knuckle” area.

Place on ungreased cookie sheet and put a whole almond on the end for the nail, pushing down slightly. Leave the other end of the finger a little uneven to get that “severed” look! With a knife, make three tiny lines across the “knuckle” area of the finger…whats a knuckle without a few wrinkles?

Bake  for around 20 minutes. Remove and let cool completely.

When cool, squirt some of the red decorators icing onto the “severed” end of the finger.

 

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What you need:

1 lemon
1 lime
1 orange
1 can (8 oz) tomato sauce
3 cloves garlic, minced
1 tsp dried Italian seasoning
1/4 tsp chili flakes (if desired)
4 boneless, skinless chicken breasts
1 cup tomatoes, seeded and cut into cubes
1 tbsp basil chopped or torn in small pieces
1 medium sized white onion,  finely chopped
1 tsp hot sauce or ketchup
Salt and pepper to taste

What you do:

In a bowl, combine the tomatoes, onions, basil and hot sauce. Mix well. Season it with salt. Cover and refrigerate.
Grate the zest of the orange, lemon and lime. Place it in a resealable bag.
Squeeze out the juice from the fruits. Discard the seeds, but keep the pulp.
Pour the juices and pulp into the resealable bag. Add the garlic, italian seasoning and chili flakes. Season it with salt and pepper.
Marinate the chicken in the bag and refrigerate for 2 hours up to overnight. Turn the bag at least once to make sure that it absorbs the flavor.
Grill the chicken for 10-15 minutes or until it is soft. Do not overcook.
Serve warm with rice and salsa.

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What you need:

4 oz / 113 g crumbled feta cheese  (at room temperature)
4 oz /113 g cream cheese  (at room temperature)
8 oz / 227 g Swiss cheese  ( grated )
2 tsp honey
4 oz /113 g finely chopped pecans
4 oz / 113 g finely chopped dried cranberries
Assorted crackers for serving

What you do:

Mix the cream cheese, feta, Swiss and honey until combined using an electric mixer or food processor.

Transfer the cheese onto a sheet grease proof paper and roll into a 1.5″ x 10″ log. Close the grease proof paper and refrigerate for 1 hour or until firm.

Mix pecans and cranberries, and spread into a rectangle on a clean sheet grease proof paper. Roll the cheese log over the mixture to coat all sides evenly.

Wrap in plastic wrap and refrigerate. (Log may be refrigerated up to 3 days.) Remove from refrigerator 15 minutes before serving.

Serve with crackers.

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What you need:

1/2 tsp ground oregano or 1-1/2 tsp chopped fresh oregano
1 teaspoon olive oil
1/4 tsp ground thyme or 3/4 tsp chopped fresh thyme
1/2 tsp salt, optional
1/4 tsp black pepper
1-1/2 lb tuna steaks, about 3/4 inch thick, 4 pieces
Cooking spray
1 fresh lemons, cut into wedges

What you do:

In small bowl, whisk the oregano, olive oil, thyme, salt, &  pepper.

Massage mixture all over the top of  the tuna steaks.
Place tuna in an oven proof  baking dish, cover, and place in the fridge  for at least 15 minutes.
Coat grill pan with cooking spray and heat on grill over medium high.
Place tuna on prepared pan and cook until preferred degrees of doneness, about 5 minutes.

Garnish with lemon wedges.

Serve hot &  straight away.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk

For the filling:

1 punnet of  fresh strawberries (sliced) ( or 1 tin of strawberries)
8 oz of Whipping cream

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.
In the mean time, Whip the cream until its really thickened.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
place a pancake open on a plate and spoon on the strawberries on one half only. Fold the other half of the pancake over the strawberries.
Repeat the process again so you have 2 pancakes with strawberries on the plate.
Place a large spoon of whipped cream at the side of pancakes.
Serve warm.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk
1 jar of lemon curd

1 small tub of vanilla ice cream

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.

Place a pancake open on a plate  and spread the lemon curd on half of it. Place a scoop of the ice cream on the top then fold the other half over the top , then fold again (so its like a cone shape)

Serve warm.

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