Roast beet Puree

Roast Beet Puree

4 md Beets,with greens, stems
-- trimmed,(save greens)
1/2 t Oregano,dried
1/2 t Thyme,dried
1/4 t Fennel seed
1/4 t Coriander,ground
1/4 t Rosemary,dried
4 Bay leaves
10 Peppercorns
2 T Oil,olive, extra-virgin
2 T Butter,unsalted, cut
-- into pieces
Salt

Preheat the oven to 450 F.

Mix the oregano, thyme, fennel seed, coriander, rosemary, bay
leaves and peppercorns together.

Place the beets in a roasting pan, and sprinkle with the the
mixture of dried spices and herbs and drizzle with olive oil to
coat. Bake, uncovered, until tender when pierced with a fork (about
1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process
the beets until coarsely chopped. Transfer them again to a small
saucepan and stir over medium heat until heated through. Add the
butter and stir until glossy. Season to taste with salt, and serve
immediately.


Roast Quail With Juniper Berries Ii (Polenta)

3 c Milk
-- PLUS 6 thin,Crumbled
3 T Butter,unsalted
-- 1-inch square,Slices
3/4 c Cornmeal
1/3 c Raisins,golden
3 T Cream,sour
Nutmeg,fresh, ground
2 1/2 T Cheese,Gruyere, grated
Salt (to taste)
2 1/2 T Cheese,Parmesan, grated
Pepper (to taste)
1/3 c Cheese,Gorgonzola,
Breadcrumbs,fine

In a heavy-bottomed saucepan, bring the milk and butter to a
boil. Add the cornmeal in a thin stream, whisking constantly. When
mixture becomes very thick, continue to boil while stirring constantly
with a wooden spoon, until very thick and smooth (about 5 minutes.)

Stir in the sour cream, grated Gruyere, Parmesan, crumbled
Gorgonzola, raisins, and a little nutmeg, beating until smooth.
Remove from heat; add salt and pepper to taste.

Spoon the cornmeal mixture into 6 1/2-cup ramekins, or custard
cups, tapping molds gently on work surface to settle mixture, and
smoothing tops with spatula. Cool at least 15 minutes.

Use a knife to loosen polenta from ramekins and unmold onto a
generously buttered baking dish. Place a slice of Gorgonzola on top
of each; sprinkle with a fine layer of breadcrumbs. Bake in 450 F
oven (along with quail, if desired) for 10 to 12 minutes, then broil
just until lightly golden. Serve immediately.

Almond Meringue

Almond Meringue

6 Egg whites,at room temp.
2 1/2 T Sugar
2 1/2 c Sugar,powdered, sifted,
-- plus more as needed
3/4 c Almonds,ground, blanched

Preheat the oven to 325 F. Cut out three 10-inch parchment paper
circles and one 10-inch cardboard circle. Set the parchment circles on
baking sheets.

Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons
of sugar and continue beating until stiff. Combine 2 1/2 cups of
powdered sugar and ground almonds; fold into egg whites.

This mixture can now be used to form layers, or designs or
whatever your choose. Simply spoon mixture into a pastry bag fitted
with the tip of your choice, and pipe your designs onto parchment paper
covered baking sheets.

Dust lightly with powdered sugar (optional.) Then bake the your
meringue until crisp and very lightly golden (for designs about a half
inch thick, it takes 25 to 30 minutes.)

Cool on the finished baked meringue on racks.

Mexican Bun

Ingredients

300g high protein flour

3g salt

9g instant yeast

55g castor sugar

7g milk powder

1/4 tsp bread improver

120ml iced water

2 eggs

30g butter

Topping

40g castor sugar

1/2 an egg

1 tsp coffee paste

50g plain flour

50g margarine


Method
In the bowl of an electric mixer, fitted with a dough hook, put in flour, salt, sugar and yeast, bread improver and milk powder. Mix well on low speed. Add beaten eggs and water. Beat on medium speed for about 2–3 minutes. Add butter and continue to mix for another 7–8 minutes until dough is well blended. Cover dough with a piece of damp tea towel. Allow it to rise until double in bulk. Divide dough into portions of 60g each. Shape each into a ball. Place onto a greased baking tray and cover with a damp tea towel and leave to rise for 50–60 minutes or until double in size. For the topping, combine all ingredients. Spoon into a piping bag. Pipe a spiral on top of each bun. Bake in preheated oven at 180°C for 15–20 minutes.

Pasta Salad

Healthy
Recipe by Amy Beh

Cuisine Italian • Recipes • Restaurants
Type of Dish Central Dish
Cooking Method Boil
Meal Types • Dinner • Lunch




Click for larger image
Ingredients

400g bow tie pasta

20 pieces adamame beans

25g chopped red capsicum

1 slice ham, cubed

20g chopped celery

Dressing

4 tbsp extra-virgin olive oil

2 tbsp lemon juice

1 tbsp sugar

1/4 tsp salt to taste

Freshly ground black pepper to taste
Method
Set pasta to cook. When ready, drain well and transfer to a large bowl.

Cook adamame in boiling water for 1 minute. Drain and press out the beans.

Combine pasta, adamame, turkey ham, capsicum and celery in a large bowl.

Mix well. To prepare the dressing, whisk all dressing ingredients together and pour over the pasta. Toss gently but mix thoroughly.

Transfer salad to individual serving bowls. Serve immediately.

Chicken Satay

Chicken Satay

Ingredients

400g free range chicken breast fillet

Marinade for chicken:

2 cloves garlic, pounded finely

1 tbsp light soy sauce

1 tbsp sugar

1 tbsp honey

2 tbsp olive oil

Sauce:

Ground spice ingredients (combined)

3 shallots

1 clove garlic

2 1/2 tbsp chilli paste

1/4 tsp turmeric powder

1 tbsp coriander powder

1 tbsp chopped galangal

2 tbsp oil

Seasoning:

Juice of 2 limes

1 tbsp light soy sauce

Salt to taste

1 tbsp soft brown sugar

2 tbsp crunchy peanut butter

125ml water

2 tbsp UHT milk
Method
Cut chicken fillets into thin strips of 2.5cm slices.

Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.

Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).

For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.

Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving

Click for larger image
Ingredients

250g wholemeal (atta) flour

1/2 tsp salt

1 tbsp ghee, margarine or oil

About 3/4 cup warm water
Method
Put atta flour in a mixing bowl and add salt then rub in ghee or margarine or oil. Add enough water to make a soft and workable dough.

Knead dough for at least 10 minutes (the more it is kneaded, the lighter the bread will be). Form the dough into a ball then put in a plastic bag.

Let it stand for two to three hours. (If left overnight, the chapati will be very light and tender.)

Divide dough into 12 equal pieces. Shape into small round balls. Coat balls with atta flour, then roll out with a rolling pin on a lightly floured board into a thin, flat circular shape.

Heat a heavy griddle until very hot. Grease the griddle lightly (use a piece of towelling cloth dipped in oil). Place chapati on it and cook for a minute, pressing lightly around the edges with a folded tea towel. Bubbles will appear on the surface and when cooked, brown flecks will be seen. As each chapati is cooked, wrap in a clean tea towel until ready to serve with mysore mutton curry.

Indian C urry Chicken

Indian Chicken Curry

Ingredients

800g boneless chicken thighs, skin removed

1 ripe tomato, cut into pieces

1/2 tsp salt

1/2 tsp ground black pepper

3 tbsp carotino oil

(A):

1 tbsp mustard seeds

1/4 tsp fenugreek

2 sprigs curry leaves (use leaves only)

100g Bombay onions, halved and sliced thinly

1 tbsp grated ginger

2 red chillies, seeded and sliced

2 green chillies, seeded and sliced

(B):

1 tbsp ground coriander (ketumbar) powder

3 tbsp paste

1 tbsp meat curry powder

1/2 tsp ground turmeric


200g long beans, cut into 4-5cm lengths

2 cups coconut milk

Seasoning:

1/2 tsp salt or to taste

1/4 tsp sugar or to taste

1 tsp chicken stock granules

Juice of 1 lime
Method
Marinate chicken with salt, ground black pepper and tomato. Set aside for an hour.

Heat oil in a pot, fry ingredients (A) until fragrant and onions are lightly browned.

Mix in ingredients (B) and continue to stir until well blended. Add chicken and coconut milk. Cook covered at a gentle boil for 25-30 minutes.

Take off the lid of the pot and put in the long beans. Continue to simmer until beans are just cooked. Add seasoning to taste and dish out to serve.

Agnolotti Di Ricotta E Spinaci

Agnolotti Di Ricotta E Spinaci

1 lb flour
6 oz sweet cream butter
8 eggs
3 pn salt,to taste
15 oz ricotta cheese,dry as
-possible
2 oz spinach,trimmed,washed
13 oz Parmesan cheese,grated
1 pn black pepper,to taste
2 pn nutmeg,to taste
1 qt heavy cream
4 oz mascarpone cheese
2 pn white pepper,to taste

STEP ONE: The Dough--
Combine the following ingredients: 1 pound bleached flour, 2 ounces
sweet butter, 5 eggs, and 1 pinch salt. Work the dough long enough to allow
the butter to be incorporated inside the dough. Wrap the dough in a towel
and let it rest, for at least one hour, inside the refrigerator.

STEP TWO: The Filling--
For the filling, steam the spinach and chop it very fine. In a bowl,
beat together 2 eggs with 7 ounces freshly grated Parmesan cheese, 1 pinch
each: salt, black pepper, and nutmeg. Add 15 ounces dry ricotta cheese and
mix very well, but not too long. If you mix it too much, the mixture will
become liquid.

STEP THREE: The Agnolotti--
Roll out the dough in a thin layer and brush it with an egg wash (made
from 1 egg). With the help of a teaspoon to make a "walnut" shape, place the
spoon on the dough and cover it with another layer. Cut with a round
pasta cutter 2 inches in diameter. Stuff the pasta with the filling and cook
in boiling water until the agnolotti come to the surface of the boiling
water.

STEP FOUR: The Sauce--
For the sauce, bring 1 quart heavy cream to a slow boil and add 4
ounces sweet butter, 6 ounces freshly grated Parmesan cheese, 4 ounces
mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg, 2 pinches white pepper.
Boil slowly for five minutes, constantly stirring with a wooden spoon.

Serve agnolotti on warm plates with warm sauce.