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Posts Tagged ‘teaspoon salt’

What you need:

2 1/2 cups plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup softened butter
1 cup  Pumpkin puree
1 large egg
1 tsp vanilla extract

For the glaze:

2 cups sifted icing sugar

3 tbsp milk

1 tbsp butter , melted

1tsp vanilla extract

What you do:

Pre heat oven to 180C /350° F/ gas mark 4

Line a tin with grease proof paper

Mix together the flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

To make the glaze:

In a small bowl, mix together the icing sugar, milk, butter & vanilla extract until smooth.

Drizzle the  glaze over the cookies.

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What you need:

4lb / 2 Kilo whole lean beef
1 tsp salt
½ tsp pepper (crushed)
½ tsp garlic (crushed)
2 tbsp cooking oil
½ tsp ginger
½ mango (ripe)
2 tbsp margarine
1 tbsp Worcestershire sauce
1 tsp lime juice

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Prick the meat with a knife and rub it with the mixture of salt, pepper,and crushed garlic. Put the meat in a roasting pan. Set a side.

Put the ginger, mango, lime juice and Worcestershire sauce in a food processor. This will be the mixture that will be applied on the meat after 30 minutes of roasting.

Put the meat into the oven & cook for  30 minutes.
After 30 minutes turn down to 150C /300F / gas mark 2  and spoon the sauce over the meat every 10 minutes interval until meat is cooked.

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What you need:

1 cup dark chocolate or milk chocolate
1/2 cup powdered sugar
3 tbsp corn syrup
3 cups vanilla wafers, crushed into crumbs
1/4 tsp salt
2 tsp vanilla essence
1/2 cup of dark rum (or brandy or whiskey)
Coatings: powdered sugar, cocoa powder, crushed nuts, and/or sprinkles

What you do:

In a  saucepan, melt the chocolate on low heat. Remove from the heat and stir in the icing sugar and corn syrup. Beat in the vanilla wafers (and nuts if you are using them). Next stir in the salt, vanilla and rum until well combined. Refrigerate the mixture until firm.

Form the mixture into small 1″ balls. Roll in the coatings of your choice.

Store in an airtight tin or they will dry out quickly.

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What you need:

4 (6 oz) salmon fillets
1/4 cup extra-virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 tsp capers
4 pieces of aluminum foil

What you do:

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.

Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tbsp of lemon juice, 2 tbsp of wine, and 1 tsp of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

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What you need:

6 oz sliced turkey kielbasa Sausage
1 large onion, chopped
1 large clove garlic, chopped
1 tsp olive oil
1 lb fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
2 tins (13 3/4 ounces each) reduced-sodium chicken broth
4 cups water
2 carrots, sliced
1 tsp dried leaf marjoram, crumbled
1/2 tsp salt
1/8 tsp pepper
1/2 cup uncooked long-grain white rice

What you do:

Saute kielbasa , onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.

If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.

Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 mins longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.

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What you need:

1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/3 cup lemon juice
¼-1 tsp chilli powder ( according to paste)
Zest of 1 lemon
1 tbsp olive oil
1 tbsp smoked paprika
1/8 ground black pepper
2 cloves garlic, peeled and crushed
1 x size 12 or 14 chicken
1 cup boiling water or liquid chicken stock.

What you do:

Mix together the marinade ingredients in a bowl. Then rub over the chicken.
Marinate for 1-4 hours in the refrigerator.
Over a medium to high heat, place the pressure cooker pan.
Cook the chicken. Brown all sides and pour over any extra marinade.
Place and lock the lid on the top of the pressure cooker.
Set to high pressure, bring up and stay for 20-25 minutes.
Remove from heat.Allow to cool.

To make the gravy:

Pour any excess fat from cooking liquid.
Add 2 tsp of corn flour and smooth paste with cold water.
Bring to the boil then simmer.
Serve with potatoes or rice.

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What you need:

2 1 lb aubergines (eggplants), cut into cubes
1 ¾ tsp plus ¾ teaspoon salt, divided
2 ½ lbs. peeled tomatoes or 1 28-oz can plus 1 14-oz can petite-diced tomatoes
5 cloves garlic, crushed and chopped
½ tsp ground black pepper
1/3 cup loosely packed, chopped fresh basil
¾ cup loosely packed, chopped flat-leaf parsley
1 ½ lbs. white onions, thinly sliced
3 red or yellow peppers, cored, seeded, and chopped
2 lbs courgette ( zucchini ), cut lengthwise and then into ½-inch slices
1/3 cup dry white wine

What you do:

Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the  aubergine (eggplant) to sit for 20 minutes.

In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat.

In a large frying pan or skillet, sauté the onions and  peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture.

Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and ¾ tsp salt and cook for an additional 5 minutes.

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What you need:

6 tbsp softened butter
2 tsp finely chopped shallots
1 clove garlic, crushed and finely chopped
1 tbsp finely chopped celery
1 tbsp finely chopped fresh parsley
¼ tsp salt
1/8 tsp ground black pepper
12 large mushrooms, cleaned with stems removed
12 large canned snails

What you do:

Preheat the oven to 190C / 375F / gas mark 5

Mix together 6 tablespoons of the softened butter with the shallots, garlic, celery, parsley, salt, and pepper. Place a small spoonful of herb butter and a snail in each mushroom cap, and then brush the exterior of the mushroom with a bit of the herb butter. Arrange the mushrooms in a shallow baking dish and bake them for 15 minutes.

Serve hot.

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What you need:

1 layer pastry dough
4 slices bacon, crumbled
4 eggs
1 cup half and half
¼ tsp salt
1/8 tsp white pepper
1/8 tsp freshly grated nutmeg
1 cup Gruyere cheese, shredded

What you do:

Preheat the oven to 190C/ 375F / gas mark 5.

Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom layer of the pastry. Beat together the eggs, half and half, salt, pepper, and nutmeg.

Pour the eggs over the bacon and sprinkle with the shredded cheese. Bake the quiche for 45-50 minutes, until the eggs are set in the middle. Cool slightly and serve.

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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.

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