Ingredients:
1 stalk of green onion
1 tomato-seeded and chopped
1 cucumbers
6 bean mix-rinsed
a small handful of parsley curley
feta cheese - crumbled
1/4 cup soaked pearl barley
Dressing:
1 olive oil
1 red wine vinegar
dried mint
oregano
1 teaspoon dijon mustard
a pinch of salt
a pinch of sugar
2-3 cloves of minced garlic
Instructions:
Mix the salad and dressing separately. Put the ingredients for the salad in a small container that has an air tight/spill tight lid. Shake the container until the right consistency. Then pour the the dressing on the salad. Served best when left to sit overnight in the fridge.
Thursday, March 10, 2011
Wednesday, March 9, 2011
Apple Crumble
Ingredients:
Topping
•1 cup + 2 tbsp unsalted butter, at room temperature
•1/4 cup light brown sugar, packed
•2 tbsp sugar
•1 large egg
•1 tsp vanilla
•1 3/4 cups all purpse flour
•1/4 tsp salt
•1/4 tsp baking powder
•1/4 tsp nutmeg
Fruit
•10 cups diced apple such as Granny Smith, Spy or Mutsu
•1/2 lemon, juiced
•1/3 cup sugar
•1 tsp cinnamon
•light brown or demerara sugar, for sprinkling
Directions:
Topping
1.For topping, beat butter and sugars until light and fluffy. Beat in egg and vanilla. In a separate bowl, stir flour, salt, baking powder and nutmeg to combine. Add to butter mixture and combine just until blended. Wrap and chill while preparing fruit.
Fruit
1.Preheat oven to 375 degrees F.
2.For fruit, toss diced apples with lemon juice in a 10-cup baking dish, then add sugar and cinnamon. Bake fruit for 30 minutes, then remove from oven. Grate crumble topping over apples using a cheese grater. Sprinkle crumble with brown or demerara sugar and return to oven. Bake for 30 minutes, until crumble is a rich golden brown and juices are bubbling. Serve warm with ice cream
Topping
•1 cup + 2 tbsp unsalted butter, at room temperature
•1/4 cup light brown sugar, packed
•2 tbsp sugar
•1 large egg
•1 tsp vanilla
•1 3/4 cups all purpse flour
•1/4 tsp salt
•1/4 tsp baking powder
•1/4 tsp nutmeg
Fruit
•10 cups diced apple such as Granny Smith, Spy or Mutsu
•1/2 lemon, juiced
•1/3 cup sugar
•1 tsp cinnamon
•light brown or demerara sugar, for sprinkling
Directions:
Topping
1.For topping, beat butter and sugars until light and fluffy. Beat in egg and vanilla. In a separate bowl, stir flour, salt, baking powder and nutmeg to combine. Add to butter mixture and combine just until blended. Wrap and chill while preparing fruit.
Fruit
1.Preheat oven to 375 degrees F.
2.For fruit, toss diced apples with lemon juice in a 10-cup baking dish, then add sugar and cinnamon. Bake fruit for 30 minutes, then remove from oven. Grate crumble topping over apples using a cheese grater. Sprinkle crumble with brown or demerara sugar and return to oven. Bake for 30 minutes, until crumble is a rich golden brown and juices are bubbling. Serve warm with ice cream
Lemon Cupcakes Filled with Lemon Curd
Ingredients:
2 2/3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 2/3 cup sugar
1 tbsp lemon zest (or 1 tsp lemon extract)
2 large eggs
2 tsp vanilla extract
1 cup milk
approx 1 1/2 cups lemon curd
Preheat oven to 350F. Line 24 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Adding the lemon zest early helps release more of its flavor. Blend in eggs one at a time, followed by vanilla extract. Stir in 1/3 of the flour mixture, followed by half of the milk. Add another 1/3 of the flour and the remaining milk, then stir in the remaining flour, mixing only until no streaks of flour remain.
Divide batter evenly into prepared muffin cups, filling each approx 2/3 to 3/4 full.
Bake for 16-19 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Cool completely on a wire rack.
To fill, use a melon baller to scoop a small hole in the top of each muffin. Alternatively, you can use a small knife to carve a small cone of cake out. Fill the depression with 2 tsp lemon curd.
Serve shortly after filling. Unfilled cupcakes can be stored in an airtight container until ready to fill and serve.
Makes 24 cupcakes.
Light Lemon Curd
Ingredients:
1/3 cup strained, fresh lemon juice
2 tsp fresh lemon zest
5 tbsp sugar
1 large egg, room temperature
1/2 tsp vanilla extract
In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.
In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.
Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
Transfer to a small airtight container and store in the fridge.
Makes about 2/3 cup. Recipe can be doubled.
2 2/3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 2/3 cup sugar
1 tbsp lemon zest (or 1 tsp lemon extract)
2 large eggs
2 tsp vanilla extract
1 cup milk
approx 1 1/2 cups lemon curd
Preheat oven to 350F. Line 24 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Adding the lemon zest early helps release more of its flavor. Blend in eggs one at a time, followed by vanilla extract. Stir in 1/3 of the flour mixture, followed by half of the milk. Add another 1/3 of the flour and the remaining milk, then stir in the remaining flour, mixing only until no streaks of flour remain.
Divide batter evenly into prepared muffin cups, filling each approx 2/3 to 3/4 full.
Bake for 16-19 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Cool completely on a wire rack.
To fill, use a melon baller to scoop a small hole in the top of each muffin. Alternatively, you can use a small knife to carve a small cone of cake out. Fill the depression with 2 tsp lemon curd.
Serve shortly after filling. Unfilled cupcakes can be stored in an airtight container until ready to fill and serve.
Makes 24 cupcakes.
Light Lemon Curd
Ingredients:
1/3 cup strained, fresh lemon juice
2 tsp fresh lemon zest
5 tbsp sugar
1 large egg, room temperature
1/2 tsp vanilla extract
In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.
In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.
Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
Transfer to a small airtight container and store in the fridge.
Makes about 2/3 cup. Recipe can be doubled.
Veggie Lasagna (or white sauce lasagna)
Ingredients:
2 Eggplants
3 Zucchinni (if small)
Mushrooms
Cheese
Butter
Flour
Salt
Pepper
1 cup of milk
Follow the same instructions as the meat lasagna in terms of heating the oven and layering the lasagna.
Preparing the veggies:
Cut up the veggies in thin slices, place in a tin foil and toss with olive oil, pepper and salt. Close up tin foil so it like a closed package and stick in the oven at 450 degrees farenheit for about 10-15 minutes.
Take out and cool.
Bechamel sauce.
Melt butter in pan at medium heat. Sprinkle a handful of flour and stir until a paste forms. Take of heat and add milk. Put it back on the stovetop and stir until it thickens. Add salt and pepper to taste. If the sauce is too thick when you are layering, go back and add more milk to thin it out.
2 Eggplants
3 Zucchinni (if small)
Mushrooms
Cheese
Butter
Flour
Salt
Pepper
1 cup of milk
Follow the same instructions as the meat lasagna in terms of heating the oven and layering the lasagna.
Preparing the veggies:
Cut up the veggies in thin slices, place in a tin foil and toss with olive oil, pepper and salt. Close up tin foil so it like a closed package and stick in the oven at 450 degrees farenheit for about 10-15 minutes.
Take out and cool.
Bechamel sauce.
Melt butter in pan at medium heat. Sprinkle a handful of flour and stir until a paste forms. Take of heat and add milk. Put it back on the stovetop and stir until it thickens. Add salt and pepper to taste. If the sauce is too thick when you are layering, go back and add more milk to thin it out.
Lasagna
Meat Version
Ingredients:
1 1b of lean ground beef (have some ground pork as well for flavouring)
Lasagna noodles
1 pint of mushroom
1 onion
1 package of frozen spinach
1 container of cottage cheese
1 package of mozerella, or a white cheese of your preference
1 cup of tomato sauce or 1 can of tomato paste
1 egg
Salt and pepper to taste
Instructions:
Preheat oven to 450 degrees farenheit
Soak the lasagna noodles in warm water.
Chop onions, mushroom or whatever veggies (ie. Celery, peppers) that you want to add to the lasagna.
Heat up olive oil in pan at med to high heat. Add onions and cook until translucent. Add mushrooms and meat. Cook until brown. If you want to get rid of some of the excess juices, then drain some of it in the sink. Add tomato sauce. Add some sugar if you think the sauce is too tart. Add salt and pepper to taste. Once the meat sauce is done, take it off the heat.
Mix cottage cheese and egg in a bowl. Add salt and pepper.
Layering the lasagna:
Add a bit of meat sauce on the bottom so it prevents the lasagna noodles from getting sticky. Take lasagna noodles and cover the dish. Add meat sauce first, then cottage cheese, then spinach and cheese. Repeat until you have a couple of layers. Remember that you don’t want to expose the noodles because when it’s baking in the oven it will get crunchy and burn. Make sure your top layer has the cheese.
Ingredients:
1 1b of lean ground beef (have some ground pork as well for flavouring)
Lasagna noodles
1 pint of mushroom
1 onion
1 package of frozen spinach
1 container of cottage cheese
1 package of mozerella, or a white cheese of your preference
1 cup of tomato sauce or 1 can of tomato paste
1 egg
Salt and pepper to taste
Instructions:
Preheat oven to 450 degrees farenheit
Soak the lasagna noodles in warm water.
Chop onions, mushroom or whatever veggies (ie. Celery, peppers) that you want to add to the lasagna.
Heat up olive oil in pan at med to high heat. Add onions and cook until translucent. Add mushrooms and meat. Cook until brown. If you want to get rid of some of the excess juices, then drain some of it in the sink. Add tomato sauce. Add some sugar if you think the sauce is too tart. Add salt and pepper to taste. Once the meat sauce is done, take it off the heat.
Mix cottage cheese and egg in a bowl. Add salt and pepper.
Layering the lasagna:
Add a bit of meat sauce on the bottom so it prevents the lasagna noodles from getting sticky. Take lasagna noodles and cover the dish. Add meat sauce first, then cottage cheese, then spinach and cheese. Repeat until you have a couple of layers. Remember that you don’t want to expose the noodles because when it’s baking in the oven it will get crunchy and burn. Make sure your top layer has the cheese.
Guacamole Dip
Ingredients:
5 well ripened avocados
1/2 a tomato diced
a handful of diced red onion
salt to taste
pepper to taste
lime juice to taste
lemon juice
Dice the avocado so that it's easier to mash. Then mash it so that it's smooth and pasty. Mix in the tomato and onion. Add the salt, pepper and lime juice for taste. Mix well. Squeeze the lemon juice to keep the avocado from discolouring. Enjoy
5 well ripened avocados
1/2 a tomato diced
a handful of diced red onion
salt to taste
pepper to taste
lime juice to taste
lemon juice
Dice the avocado so that it's easier to mash. Then mash it so that it's smooth and pasty. Mix in the tomato and onion. Add the salt, pepper and lime juice for taste. Mix well. Squeeze the lemon juice to keep the avocado from discolouring. Enjoy
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