This action might not be possible to undo. Are you sure you want to continue?
Cream of mushroom soup was the first soup I fell in love with as a child. Of course, back then it was Campbell's. At age 8 I could make it myself, quickly learning that adding milk tasted a whole lot better than adding water, and that you had to add it slowly, stirring after each addition, to keep it from getting clumpy. Fast forward to grown-up-land and in my mind, there is still nothing better than cream of mushroom soup, though now we make it with chopped mushrooms, homemade chicken stock (if we have some on hand), and rich cream. Many thanks to my college classmate Scott Simon who gave us the following recipe for this delicious soup, and who clearly loves cream of mushroom soup as much as I.
Cream of Mushroom Soup Recipe Print Options
• Print (no photos) • Print (with photos)
• • • • • • • • 1 pound regular white mushrooms, cleaned, quartered or sliced 1 Tbsp lemon juice 1 Tbsp unsalted butter 2 Tbsp minced shallots 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme 1/2 bay leaf 1 teaspoon salt 1/2 teaspoon fresh ground pepper
• • • •
2 cups heavy cream 1 1/2 cups chicken stock 1 teaspoon cornstarch dissolved in 1 Tbsp water Minced parsley for garnish
1 In a food processor, coarsely chop mushrooms and lemon juice. 2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes. 4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste. Serves 4. Serve sprinkled with a little parsley. miso soup y: Michelle Chen "Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier."
Pour in chicken and vegetable broths and stir in chicken.1/2 teaspoon dry mustard 12. oregano. Separate the layers of the green onions. 1 tablespoon cooking sherry .• • • • • 2 teaspoons dashi granules 4 cups water 3 tablespoons miso paste 1 (8 ounce) package silken tofu. 4 cups half-and-half. Bring to a boil. Cook onion and celery in butter until just tender. and add them to the soup. 2. 1 (1. 5. Stir in tofu. noodles. combine dashi granules and water. 5 minutes. diced 2 green onions. 3 tablespoons all-purpose flour 7. and whisk in the miso paste.5 ounce) cans chicken broth 1 (14.25 ounce) envelope hollandaise sauce mix 8. divided 9. Reduce heat to medium. melt butter. Ingredients 6. In a medium saucepan over medium-high heat. sliced diagonally into 1/2 inch pieces Directions 1. bring to a boil. basil. 1/4 teaspoon celery seed 13. 1 cup whipping cream 14. 1/4 cup butter 10. salt and pepper. 4 servings Chicken noodle soup (6 servings) Ingredients • • • • • • • • • • • 1 tablespoon butter 1/2 cup chopped onion 1/2 cup chopped celery 4 (14. 3 tablespoons Old Bay Seasoning TM 11. Simmer gently for 2 to 3 minutes before serving. Cream of crab soup (6 servings) 4. 3.5 ounce) can vegetable broth 1/2 pound chopped cooked chicken breast 1 1/2 cups egg noodles 1 cup sliced carrots 1/2 teaspoon dried basil 1/2 teaspoon dried oregano salt and pepper to taste Directions 1. carrots. In a large pot over medium heat. then reduce heat and simmer 20 minutes before serving.
Thank goodness.15. 25. Melt butter in a medium. Serve immediately. blend flour and hollandaise sauce mix with 2 cups half-and-half. 26.Loglog 22. Add crabmeat and sherry. chicken. 34. 24. I love to experiment and it was during this experimental stage that I came across the flavor that I was looking for to achieve the same richness and taste served at the Chinese restaurant right here in my very own kitchen. 17. There used to be a time when we would need to go to a good Chinese restaurant just to get the chance to order a good quality egg noodle soup (better known among Filipinos as mami). Old Bay. In a medium bowl. 21. Our family has always been fond of eating Chinese-style food. 31. diced 1 tablespoon canola oil 3 cups water 1 tablespoon soy sauce a pinch of salt 1 tablespoon sesame oil 3-5 tablespoons hoisin sauce (add more depending on your preference) 1 pork. 20. Bring to a simmer and reduce heat to low. Add onion and cook until transparent Add water. stirring constantly until thickened. 39. beef. INGREDIENTS: 2 cloves garlic. and whipping cream. broth cube. 19. and hoisin sauce. whether it is chicken. 30. seafood. 38. 37. Our taste buds seem to come to life whenever they get in touch with the richness and the tastiness of Chinese food. 33. minced 1 small onion. Directions 18. dry mustard. 28. sesame oil. salt. or beef cube egg noodles (you determine how many you can consume) PROCEDURE: Heat canola oil in casserole pan. 35. celery seed. 23. Add remaining half-and-half. Saute garlic until golden brown. soy sauce. heavy saucepan over medium heat. 32. 27. Slowly add hollandaise mixture. 36. or pork flavored. 29. . 1 pound fresh crabmeat 16. stirring gently until warmed through.
Note: Egg noodles are sensitive to heat so you should only add in the amount of noodles that you can consume in one sitting. beef. 44. saute the meat along with garlic and onions. 42. 3. 46. Heat the oil in a large saucepan over medium heat. chopped 10 (10 inch) flour tortillas 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 1 (8 ounce) package shredded Monterey Jack cheese Directions 1. 7. You can add in green leafy vegetables along with the egg noodles for a more nutritious meal. Continue with the rest of the procedure as instructed. Preheat oven to 350 degrees F (175 degrees C). 6. Bake quesadillas in the preheated oven until the cheeses have melted. about 5 minutes. onion. Cook and stir until the vegetables have softened. . 4. chopped 2 red bell peppers. or pork). 1. about 10 minutes. 5. 41.40. Place under the broiler and cook until the chicken pieces are no longer pink in the center. and Monterey Jack. boneless chicken breast.27 ounce) packet fajita seasoning 1 tablespoon vegetable oil 2 green bell peppers. Boil until the meat is tender. and chicken. Add egg noodles and let simmer for 5 minutes. If you want to put in meat (chicken. Grilled chicken kabobs 2. bacon bits. 2. Only add in water after the meat has slightly browned. 45. 43. Toss the chicken with the fajita seasoning. chopped 1 onion. about 10 minutes. Fold the tortillas in half and Place onto a baking sheet. diced 1 (1. Stir in the green bell peppers. Preheat the broiler. then spread onto the baking sheet. red bell peppers. Layer half of each tortilla with the chicken and vegetable mixture. Serve immediately. Chicken Quesadillas(20 servings) Ingredients • • • • • • • • • • 1 pound skinless. Grease a baking sheet. Let boil then gradually lower heat to simmer. then sprinkle with the Cheddar cheese.
Drain and set aside. 8. cut into 1/4-inch thick round slices 4 slices provolone cheese 22.) 16. 21.FOR THE GRILL 8 slices bacon. 7. Combine chicken. 6. Directions .) can unsweetened pineapple chunks 1 lg. Cut each chicken breast into 4 strips. 5. 13. stirring often. Combine 1/2 cup reserved pineapple juice and remaining ingredients and stir. 14. Cilantro Chicken Panini With Tomato and Provolone Original recipe 20. Pour marinade over mixture. Grill about 6 inches from medium hot coals for 20 minutes or until done. skinless chicken breasts Salt and pepper 8 slices multigrain or wheat bread 4 tablespoons cilantro pesto 2 Roma tomatoes. (4 servings. Alternate chicken with vegetables on skewers. Worcestershire sauce 1/8 tsp. CHICKEN KABOBS . Drain pineapple chunks. reserving juice. 11. green peppers 16 cherry tomatoes 1/2 c. 10. Drain and reserve marinade. 19. 18. Cover.3. Cook bacon for 1-3 minutes or until transparent. black pepper 15. Ingredients 2 boneless. turning and basting often with reserved marinade. cut in half 4 chicken breast halves. green pepper and cherry tomatoes in a shallow dish. skinned & boned 1 (15 1/2 oz. 12. Wrap a piece of bacon around each piece of chicken. 9. 17. bacon. white wine 3 tbsp. pineapple chunks. onions. Chill at least 8 hours. 4. onion 2 lg.
slightly smashed Black pepper to taste Put mushrooms. 25. and a slice of cheese. In a panini press on medium heat or in a skillet on the stove. oil. 31. On a clean work surface. Adobo mushroom appetiizer INGREDIENTS 1 pound white mushrooms.To make each sandwich. Place second slice of bread atop cheese. Reduce heat and simmer about 30 minutes. serve with toothpicks and Asian chili sauce for dipping. then top with chicken. place the chicken breasts on a large piece of plastic wrap. 26. Makes 4 panini. On a grill or in a lightly oiled grill pan on the stove. Add pepper to taste. flatten the chicken until it is about 1/2 an inch thick. peeled. 28. Set aside to cool. (small to medium size) 1/4 cup olive oil 2 tablespoons white vinegar 2 to 3 tablespoons soy sauce 1/2 to 1 head garlic cloves.23. tomatoes. and fold the plastic wrap over to cover the chicken. Sedona spring roll Ingredients: 250 g (All purpose flour) 1 Egg Small Salt . then cut each piece in half so you have four pieces of chicken. 29. Season with salt and pepper. 27. vinegar. spread 1 tablespoon of cilantro pesto on one slice of bread. soy sauce and garlic in a saucepan with a tight-fitting lid. Using a rolling pin or meat hammer. 30. 24. cook panini until bread is lightly browned and cheese is melted — about 5 minutes in the panini press or 3 minutes per side in a skillet. Uncover and simmer until liquid is reduced by half. cook each piece of chicken for about 5 minutes per side over medium heat. cover and bring to a boil.
then add carrots. cook stirring for 2 minutes. egg and water and make a smooth batter. Set aside the filling to cool. To make the spring rolls place 2-3 tablespoon of the filling in the center of each pancake. Repeat the same till whole batter is utilized. stir fry for 10-15 seconds. garlic and mushrooms. pepper and soya sauce.3 Carrots-grated 1 cup lettuce shredded and well washed (optional) 1/2 tsp Ginger-minced 1/2 tsp Garlic-minced 100 gms Cabbage -shredded 50gms Mushrooms-chopped 75 gms Sprouted beans-fresh beans 3 Green chilies -chopped Salt to taste 2 tbsp Soya sauce ½ tablespoon white pepper powder Methods: Sift the flour and add salt. cabbage and cook tossing the vegetables until they are crisp-tender. add ginger. sealing the edge with a little flour and water paste. Heat little oil in a flat non-stick frying pan and add enough batter so that it covers the base of the pan. salt. Cook both sides of the pancake till golden. Add lettuce and stir fry for about 1 minute.Water to make batter (pound) The filling: 2. Add the bean sprouts. Deep fry until golden brown Tuna salad(4servings) Ingredients • • • • 1 (7 ounce) can white tuna. drained and flaked 6 tablespoons mayonnaise or salad dressing 1 tablespoon Parmesan cheese 3 tablespoons sweet pickle relish . Fold in the sides and form a tight roll. To make the filling heat 2-3 tbsp oil in a deep-frying pan (wok).
Mix well and serve with crackers or on a sandwich.. Pour dressing mixture over coleslaw mix and toss to coat. Sweet restaurant Slaw Ingredients • • • • • • • • 1 (16 ounce) bag coleslaw mix 2 tablespoons diced onion 2/3 cup creamy salad dressing (such as Miracle Whip™) 3 tablespoons vegetable oil 1/2 cup white sugar 1 tablespoon white vinegar 1/4 teaspoon salt 1/2 teaspoon poppy seeds Directions 1. parsley. Season with curry powder. Parmesan cheese. vegetable oil. Whisk together the salad dressing. 2. vinegar. stir together the tuna. and poppy seeds in a medium bowl. and onion flakes. more › Ingredients For dressing . In a medium bowl. Crab louis salad yield: Makes 4 main-course servings active time: 20 minutes total time: 30 minutes At least two San Francisco establishments — Solari's restaurant and the St. Both places reportedly. dill and garlic powder. Chill at least 2 hours before serving. Francis Hotel — have laid claim to this classic. blend thoroughly. sugar. mayonnaise.• • • • • 1/8 teaspoon dried minced onion flakes 1/4 teaspoon curry powder 1 tablespoon dried parsley 1 teaspoon dried dill weed 1 pinch garlic powder Directions 1. 3. salt. 2.. Combine the coleslaw mix and onion in a large bowl.
hard-boiled egg. Worcestershire sauce. and salt and pepper to taste. shredded • Capers • Tomato wedges • Hard-boiled egg • Lemon print a shopping list for this recipe Preparation Make dressing: Whisk together mayonnaise.• • • • • • • • 1 cup mayonnaise 1/4 cup ketchup-based chili sauce 1/4 cup minced scallion 2 tablespoons minced green olives 2 teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon bottled horseradish Salt and pepper to taste • 1 1/2 lb jumbo lump crabmeat • Iceberg lettuce. bottled horseradish. and lemon and serve with dressing. gado gado Submitted by grops | December 29. then divide among 4 plates lined with shredded iceberg lettuce. Pick over crabmeat. 2006 • recipe • reviews (2) • my notes user rating 100% would make it again user rating: . green olives. lemon juice. chili sauce. scallion. Garnish with capers and wedges of tomato.
tofu and hardboiled eggs. Ingredients fresh spinach yellow rice (white or brown rice with 1/2 tsp of tumeric) assortment of veggies such as: broccoli steamed fresh green beans steamed red and green cabbage finely shredded thin slices of carrot lightly steamed or raw mung bean sprouts soft tofu cubed hard boiled eggs sliced or chopped dressing: 1 c. unsweetened coconut. A gingery peanut sauce gets drizzled over the top. lightly toasted crushed red pepper slices of: lemons. creamy peanut butter 1 heaping tbs grated ginger 1 heaping tbs minced garlic 3 tbs brown sugar 1 1/2 c hot water 4 tbs cider vinegar 2 tbs soy sauce 1 tsp salt crushed red pepper to taste final toppings: 3 tbs peanut or canola oil 2 tbs thinly sliced ginger 1 c finely minced onion 12 med cloves garlic. peeled and thinly sliced optional: shredded. pineapple . oranges. flavorful "final toppings" add a delightful finishing touch. and crunchy. apples.GADO GADO 4 forks rate this recipe review this recipe more resources Food Dictionary cooking videos An Indonesian Extravaganza: yellow rice on a bed of spinach covered with veggies. limes.
epicurious. then transfer to a small bowl 2) repeat with onion and garlic sauteing each seperately in 1 tbs oile for 8-10 mins (onion). cut or tear bread into 1 inch cubes and set aside. final toppings: 1) Heat 1 tbs oil in small skillet. 2 to3 days old 2 tablespoons plus 2/3 cup extra-virgin olive oil 9 ripe tomatoes (about 2 1/4 pounds total). arrange everything on a platter or on individual plates 1) bed of fresh spinach on bottom 2) yellow rice on the spinach 3) an assortment of veg. Drain.Preparation you can vary the veggies and their amts. and saute over med heat for a minute or so. Cut into 2-inch slices and grill.or some of each. 20 seconds (garlic) place each in a small bowl. Add ginger. if it's too thick.com/recipes/member/views/GADO-GADO1231963#ixzz1RHz0IhQ4 Panzanella (6 servings) Ingredients • • • • • • • • • • • • 1/4 cup drained capers 2 tablespoons plus 1/4 cup red wine vinegar 12 ounces ciabatta or other country-style white bread. drizzling about 2 tablespoons of olive oil on both sides of the bread. add a little extra water 2) serve at any temperature. dressing: 1) put everything in a blender and puree until smooth. Cut the crust off of the bread. cored and scored on the bottom 2 tablespoons plus 1/4 cup red wine vinegar 1 garlic clove. transfer the tomatoes to a large bowl of ice water to cool slightly. for garnish Directions Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. 3) Place some or all of these toppings on the table with the gado gado. Once grilled. halved lengthwise Fresh basil sprigs. . so each person can liberally garnish his or her own portion Read More http://www. Using a small sharp paring knife. drizzled over gado gado. Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon. minced Salt and freshly ground black pepper 1/2 cup thinly sliced fresh basil leaves 1 cup drained roasted red bell pepper strips 1/4 cup pitted kalamata olives. on the rice 4) tofu and hard boiled eggs on the veg. Also they can be cooked or raw .
whisk 2/3 cup of the olive oil. sliced Kosher salt and freshly ground pepper Directions Preheat oven to 450 degrees F. without stirring. stems peeled and sliced or diced 2 tablespoons extra-virgin olive oil 3 cloves garlic. to taste. capers. tomatoes. toss to combine. Garnish with the basil sprigs and serve. Vegetable scrambled egg(2 servinfs) Ingredients • • • • • 4 eggs 1/2 cup chopped green pepper 1/4 cup milk 1/4 cup sliced green onions 1/2 teaspoon salt . 1/4 cup of vinegar. at least 1 hour. and garlic.peel off the tomato skins. Serve warm. and olives. Add the bread cubes. and pepper on a baking sheet. about 20 minutes. then the remaining roasted peppers. Cover the salad and let stand at room temperature for flavors to blend. drained capers. and basil. garlic. Season with salt and pepper. Roasted brocolli flower with garlic 4 servings Ingredients • • • • 1 bunch broccoli (about 1 1/2 pounds). Cut the tomatoes in half and scoop out the seeds. cut into florets. Transfer half of the bread mixture to a 13 by 9 by 2-inch dish. salt. and olives over the bread mixture. until the edges are crispy and the stems are crisp tender. In a large bowl. Cut the tomatoes into 1inch cubes and set aside. Spread them out and then roast. Repeat layering with the remaining bread mixture. Toss the broccoli florets with the olive oil. Arrange half of the roasted peppers.
beat eggs.11 ounces) 2 teaspoons minced garlic 1 teaspoon minced ginger 1 green onion (spring onion. Stir in the chili . balsamic vinegar or red wine vinegar 1 TB Chinese rice wine or dry sherry 1/2 teaspoon granulated sugar 1/3 cup chicken broth Other: 3 – 4 TB ground pork (no more than 1/4 cup) Black pepper. add the garlic. cornstarch mixed with 1 TB water Preparation: 1. cook and stir until heated through. Line up the eggplant slices from left to right and cut diagonally into pieces approximately 3/4 inch thick. Drain the eggplant on paper towels. milk. While waiting for the water to boil. then add the ground pork. Finely chop the green onion. use your fingers to mix the black pepper and cornstarch into the ground pork. Finely mince the garlic and ginger. Ingredients: • • • • • • • • • • • • • • • • • • 2 medium Chinese eggplant (about 10 . Cut each half lengthwise into quarters. combine the sauce ingredients (the dark and light soy sauce. Eggplant in garlic sauce This popular Szechuan dish is made with Chinese eggplant. Pour into a lightly greased skillet. pinch 1/4 tsp cornstarch 1 TB vegetable or peanut oil for stir-frying 1 TB chili garlic sauce 1 tsp. In a small bowl. Bring a large pot of boiling water to a boil. rice wine or dry sherry. 5. In a small bowl. 4. prepare the eggplant: cut the ends off the eggplant. Add the tomato. Stir-fry for 10 seconds. Add green pepper. scallion) white and green parts. This spicy side dish serves 4. Place the eggplant in the water and boil for 1 minute (start timing from the time the water returns to a boil). When the oil is hot. In another small bowl. sugar and chicken broth) and set aside. seeded and chopped Directions 1. Heat the wok and add 1 tablespoon oil in the wok on medium-high heat. salt and pepper. Cut the eggplant crosswise in half. 2. onions. 3. ginger and green onion. Both Chinese eggplant and chili garlic sauce are available at Asian markets. Cook and stir over medium heat until eggs are nearly set. finely chopped Sauce: 1 1/2 TB (4 1/2 tsp) dark soy sauce 1 1/2 TB (4 1/2 tsp) light soy sauce 1 TB Chinese red rice vinegar. vinegar. which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets.• 1/8 teaspoon pepper • 1 small tomato. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking).
Melt the butter in a saucepan over medium heat. 3. Give the cornstarch and water mixture a quick restir and add it in the middle of the pan. Add the eggplant and stir for a minute to mix everything together. using a spatula to break the pork into small pieces. or until tender. until the eggplant is tender. Bake asparagus 12 minutes in the preheated oven. stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot. Creamed French Beans . Turn down the heat to low-medium (about 4 on the dial). Arrange the asparagus on a baking sheet. 7. stirring. 2. 4. and season with salt and pepper. Remove from heat. Stir-fry until the pork turns white and is nearly cooked (about 1 minute). trimmed cooking spray salt and pepper to taste 2 tablespoons butter 1 tablespoon soy sauce 1 teaspoon balsamic vinegar Directions 1. Coat with cooking spray. Pour over the baked asparagus to serve. cover and simmer for about 10 minutes.garlic sauce. Give the sauce a quick re-stir and swirl it into the pan. Preheat oven to 400 degrees F (200 degrees C). 6. Sauteed asparagus with balsamic butter sauce(4s) Ingredients • • • • • • 1 bunch fresh asparagus. and stir in soy sauce and balsamic vinegar.
Top and tail the beans and remove any stringy threads. Serve sprinkled with chopped dill and parsley. and roast potatoes. if available 1 large onion 25 g (1 oz) butter 150 ml (1/4 pint) creme fraiche Garnish 2 tablespoons chopped fresh dill 2 tablespoons chopped parsley method 1. Stir in the creme fraiche. Wash the beans in cold water.180 calories per serving ingredients serves 4 800 g (1 3/4 lb) French beans salt and freshly milled white pepper bean leaves. lamb chops or Viennese Simmered Beef. Tip the beans and leaves into the boiling water. reheat over a low heat and season to taste.ph Ingredients . Bring sufficient water to cover the beans to the boil with a little salt. Serve with: roast lamb. Drain the beans in a sieve and add them to the onion. Finely dice the onion. 3. 4. Melt the butter in a large frying pan and cook the onion until transparent. drain and halve larger beans. FROZEN BRAZO de MERCEDES recipe adapted from True Confections and Wmn. 2. cover the saucepan and simmer for 10-15 minutes.
Using an offset spatula.Meringue 4 large egg whites 1/4 teaspoon cream of tartar 1/4 cup sugar 2 tablespoons confectioner’s sugar Crust 1 cup graham cracker crumbs 1/4 cup butter 1 tablespoon sugar Custard Filling 4 large egg yolks 1/2 cup condensed milk 1/2 teaspoon lemon. . Then gradually add the sugar. Place the graham cracker crumbs in an 8-inch square (freezer-safe) container and evenly spread on the bottom of the pan. Dust with confectioner’s sugar and allow to cool until ready to use. Grease and line the bottom of a 9. Beat the egg whites with cream of tartar in a bowl of an electric mixer on high until fine bubbles form. Use a cake comb to create texture on the meringue. Whip to stiff peaks but not dry. melted butter. Bake in the oven for about 30 minutes. Grease and flour the paper again then spread the meringue on the pan.inch square pan. spread the meringue over the prepared pan making sure to fill even the edges. Mix well. cubed 1 pint vanilla ice cream 8-inch square container Directions: MERINGUE Preheat oven to 250 F. CRUST Combine the graham cracker crumbs. and sugar in a bowl. rind 1/4 cup butter.
until pale. Sieve in the flour. or in a bowl with a whisk. Add the egg yolks one by one. Mix until consistency of soft serve ice cream.CUSTARD FILLING In a double broiler or heavy-bottomed saucepan. Cook longer to make it thicker. Stir for about 30 minutes or until thick but still pour-able in consistency. While it’s cooling. line it with greaseproof paper and place it in the fridge. Remove from the oven and allow to cool. In a separate bowl. Butter a 28cm/11 inch loose-bottomed flan tin or cheesecake mould. condensed milk and lemon rind. beat the egg whites with a pinch of salt until they are really stiff. Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until there is a little colour on the top of the torte. place the jam in a little pan with 4 tablespoons of water and bring this slowly up to the boil. You can bash the nuts up in a tea towel using a rolling pin if you don’t have a food processor. and the orange zest. FROZEN LAYER: Leave ice cream at room temperature for about 15 minutes or until softened. Finish the layer by putting the meringue on top of the ice cream layer. Allow to cool. Pour over the graham crust and allow to cool to room temp. separated • zest of 1 orange • 30g (1 oz) plain flour • 125g (4 & 1/2 oz) ricotta cheese • 2 tablespoons poppy seeds • a pinch of salt • 3 heaped tablespoons jam. then fold them slowly into the hazelnut mixture. You can check to see that it’s ready by sticking a cocktail stick into the centre of the torte. My meringue shrunk a little after I took it out of the pan so it just fit right in the container. Brush this over the top of the . plus extra for tin • 125g (4 & 1/2 oz) hazelnuts • 125g (4 & 1/2 oz) sugar • 4 large free-range or organic eggs. Place over the custard layer. then whizz up in a food processor until you have a fine powder — be careful not to over-whizz. softened to room temperature. finely grated method I must have made this torte hundreds of times when I first moved to London — it was one of the first classic Italian dessert recipes that I learned to make and it’s great!Preheat the oven to 190°C/375°F/gas 5. It should come out clean and not sticky. Hazel nut torte(8servings) ingredients • 115g (4 oz) butter. Beat the butter and sugar together either in the food processor. Put the hazelnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden. Add butter a little at a time until melted and blended in. mix the eggs. crumble in the ricotta and stir in the powdered hazelnuts and the poppy seeds. preferably apricot • 50g (1 & 3/4) oz best-quality cooking chocolate (70% cocoa solids). Place in the freezer for at least 4 hours before serving.
In a separate bowl. Cool and shape into balls. Remove from the oven and allow to cool. place the jam in a little pan with 4 tablespoons of water and bring this slowly up to the boil. Cook (stir it while cooking) until thick and starts to pull away from the sides of the pan. Serve with some crème fraîche or fromage frais. It should come out clean and not sticky. sprinkle with the grated chocolate. then fold them slowly into the hazelnut mixture. Brush this over the top of the torte and. Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until there is a little colour on the top of the torte. combine the all the ingredients for the yema. then whizz up in a food processor until you have a fine powder — be careful not to over-whizz. until pale. While it’s cooling. Add the egg yolks one by one. when cool. Sieve in the flour. when cool. Serve with some crème fraîche or fromage frais. line it with greaseproof paper and place it in the fridge. You can bash the nuts up in a tea towel using a rolling pin if you don’t have a food processor. CHOCOLATE SANS RIVAL .• from Jamie's Kitchen I must have made this torte hundreds of times when I first moved to London — it was one of the first classic Italian dessert recipes that I learned to make and it’s great! Preheat the oven to 190°C/375°F/gas 5. Beat the butter and sugar together either in the food processor. Put the hazelnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden.torte and. or in a bowl with a whisk. YEMA BALLS Caramel-coated custard candy balls The ingredients: 1 big can (14 oz) condensed milk 5 egg yolks 1/3 cup mashed potato 1 tablespoon vanilla extract 1 tablespoon butter or margarine Caramel: 1 cup white sugar 1/2 cup water 1/4 teaspoon cream of tartar In a non-stick pan. sprinkle with the grated chocolate. Allow to cool. You can check to see that it’s ready by sticking a cocktail stick into the centre of the torte. crumble in the ricotta and stir in the powdered hazelnuts and the poppy seeds. Butter a 28cm/11 inch loose-bottomed flan tin or cheesecake mould. and the orange zest. beat the egg whites with a pinch of salt until they are really stiff.
then grease and flour. unsalted 2 Tablespoons cornstarch 1 and 1/4 cups white sugar 7 egg whites. in 3 additions. Bake 55 minutes. Preheat the oven to 325 degrees. at room temperature 2 teaspoons vanilla extract 1. Spread the meringue evenly over the bottoms of the prepared cake pans. then carefully remove the circles of meringue and completely cool on wire racks. In a clean bowl of an electric mixer fitted with the whisk attachment. 6. Place the cashew nuts. Cool for 15 minutes. To prepare the meringues. Spread the cashews in a single layer on a rimmed baking pan. at room temperature 1/4 teaspoon salt 1/2 teaspoon cream of tartar 2 teaspoons vanilla extract BUTTERCREAM: 7 egg yolks 3/4 cup sugar 1/2 cup heavy cream 6 ounces chocolate. Raise the oven temperature to 400 degrees. Gently fold the beaten whites into the nut mixture. beat the egg yolks with the sugar in the bowl of an electric mixer fitted with a whisk attachment until light and lemon-colored. Add the cream of tartar. 5. finely chopped 1 pound unsalted butter. 3. Continue beating. grease three 9-inch cake pans. beat the egg whites and salt until frothy. 10 to 15 minutes. Toast until lightly golden and fragrant. . cornstarch and 1 cup of the sugar in a food processor and process until the nuts are finely ground into a paste. Line with parchment circles. 2. Set aside to cool. For the buttercream.* Adapted from MEMORIES OF PHILIPPINE KITCHENS by AMY BESA & ROMY DOROTAN Meringue: 2 and 1/2 cups cashew nuts. till the whites are stiff but not dry. slowly adding the remaining 1/4 cup sugar. Transfer to the oven and immediately reduce the temperature to 275 degrees. 4.
1 1/2 cups all-purpose flour 2. coarsely chopped 2. Using a paddle attachment on the mixer. bit by bit. Take the pan off the heat. Bake for 22 minutes. 1 cup strong brewed coffee. Whisk the wet ingredients into the dry ingredients until blended. 1 cup buttermilk. Spread with less than half of the plain buttercream and top with a second layer of meringue Spread with the remaining plain buttercream and top with the third meringue. 1 stick (4 ounces) unsalted butter. Use the chocolate buttercream to cover the top and sides of the cake. 12. Transfer the baking sheet to a rack and let cool for 30 minutes. 8. baking powder. Place one of the meringues on a serving plate. Once the meringue tortes have cooled. using a sharp knife. beating well until completely absorbed. Almond toffee crunch cake 1. In a large bowl. 4 large eggs. 1 cup coarsely chopped chocolate-covered toffee bars. 2 cups sugar 7. Melt the chocolate in a double boiler over simmering water. at room temperature 4. baking soda and salt.4-ounce bars) 11. sift the flour with the cocoa.Preheat the oven to 350°. Beat in the vanilla. Scrape the batter onto the prepared baking sheet and smooth the top. cooled 10. 1/4 teaspoon kosher salt 6. 11. 1 pound unsalted butter. 3 1/4 cups confectioners' sugar 8. Decorate as desired. 2 teaspoons pure vanilla extract 7. 9.7. Place the heavy cream in a large saucepan and warm carefully over low heat till tiny bubbles appear around the sides. or until a tester inserted in the center comes out clean. 2 teaspoons baking powder 4.2 teaspoons pure vanilla extract Frosting 1. 3/4 cup sour cream. 10. carve a heart out of the cake pieces. 1 cup unsweetened cocoa powder (not Dutch process) 3. Place twothirds of the mixture in a separate bowl and stir in the melted chocolate. Butter a 12-by-16-inch rimmed baking sheet and line the bottom with parchment paper. about 1 hour. such as Skor bars or Heath bars (four 1. start adding the butter into the slightly cooled custard. Stir over low heat until very thick. 1 tablespoon dark rum 6. Let cool slightly. at room temperature 8. at room temperature 9. melted and cooled 11. Whisk the heavy cream into the egg yolks and return to the sauce pan. In a medium bowl. Do not boil or the custard will curdle. coarsely chopped 3. 1/4 pound unsweetened chocolate. and let cool. 1/4 teaspoon kosher salt 5. . strain into the same electric mixer bowl through a strainer. at room temperature 9. 2 teaspoons baking soda 5. 1/2 pound bittersweet chocolate. 1 1/2 cups sliced almonds 10. whisk the buttermilk with the eggs. coffee. Whisk in the sugar. about 12 minutes. butter and vanilla. then freeze until firm.
beat the butter and salt at medium speed until smooth. cleaned. Combine the bittersweet and unsweetened chocolate in a heatproof bowl and set the bowl over—not in—the simmering water to melt the chocolate. 15. Try this Steamed Lapu-Lapu recipe. Refrigerate for 30 minutes. 17. fold in the sour cream until no white streaks remain. or until lightly toasted. Spread the remaining frosting evenly over the top and sides of the cake and refrigerate for 1 hour longer. until the frosting is set. Make Ahead The cake can be prepared through Step 5 and refrigerated for up to 2 days. and salted 4 slices of lemon (or dayap) 1/4 cup lemon juice 1/4 cup sugar 1/4 cup cilantro 3 tbsp ginger. In a large bowl. and Inflamation (Omega 3 fatty acids are regarded on this). Spread onethird of the frosting on the cake and top with the other half of the cake. Slice the frozen cake in half crosswise and transfer one half to a serving plate.13. remove the cake from the refrigerator. Beat in the rum. or until the frosting is set. Toss the chopped toffee bars with the toasted almonds and gently press them into the top and sides of the cake. Refrigerate the frosting until ready to use. scraping down the bowl between additions. Spread the almonds on a rimmed baking sheet and bake for 8 minutes. Ingredients: 1 medium sized Lapu-Lapu (Grouper fish). vanilla and melted chocolate until fully incorporated. Depression. Using a rubber spatula. There were even studies claiming that eating fish can lessen the risk of Prostate Cancer. using an electric mixer. Recent studies also concluded that eating fish regularly can cut the risk of death from heart disease by a third. scales removed. Steamed Lapu-Lapu is steamed fish (particularly Grouper fish) stuffed with lemon and ginger with sweet lemon-ginger sauce. cut into strips 2 tbsp lemon zest (either grated or thinly sliced) 1/2 cup water .One hour before serving. this recipe is beneficial to your health. Slice and serve. Beat in the confectioners' sugar one-third at a time. Transfer to a bowl and let cool. Fish is a low calorie food that is also low in fat. 14. let cool slightly. 16. Though simple. Bring a medium saucepan filled with 1 inch of water to a simmer.
Pour over the sauce and garnish with cilantro 10. about 5 oz each) • 2 tsp corn oil • Lemon wedges print a shopping list for this recipe . Put-in the lemon zest and 1 tbsp ginger strips then simmer until sauce becomes somewhat thick 8. Add water and bring to a boil. lightly beaten • 4 fish fillets (such as sole or flounder. Share and enjoy. Stuff the fish with slices of lemon and 2 tbsp ginger strips then securely close the foil. 5. 3. Serve hot. Add the sugar and stir until it fully dissolves in the lemon juice. While steaming. Note: You may want to have some fish sauce by your side to compliment this dish.Watch the cooking video: Cooking procedure: 1. Cornmeal-crusted fish fillet(4 s) • 1/2 cup cornmeal • 1 tbsp all-purpose flour • 1 tsp paprika • 1/2 tsp hot-pepper flakes • 2 egg whites. Remove the fish from the steamer and aluminum foil cover and place in a serving plate. heat a saucepan and put-in the lemon juice. Place the fish over an aluminum foil (the foil must be large enough to cover the entire fish) 2. Place the foil with fish in a steamer and steam for 20 to 30 minutes (this will depend on the size of the fish) 4. 7. 6. 9.
then again in cornmeal mixture. Serve with lemon wedges. discard salmon skin and serve hot.on a piece of aluminum foil that is large enough to wrap around the whole fillet. When done. healthy and light to eat. Dip each fish fillet in cornmeal mixture. 2 to 3 minutes per side. 3.skin side down . minced 1 teaspoon salt 3/4 teaspoon pepper Preparation: 1. Place salmon fillet . Then place on a baking sheet or in a shallow pan. oil. 6. TIPS: Salmon bought fresh from a fish store is generally much better than salmon bought from the grocery store frozen section. Add fillets and cook over medium-high heat. rinse and pat dry the fillet. 8. then in egg whites. Heat oil in a large nonstick skillet. but leave room for the fish to expand. cover with plastic wrap and refrigerate 10 minutes. Foil=wrapped baked salmon fillet Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Ingredients: • • • • • • 4 lbs. and aesthetic enough to serve to guests. Season to taste with salt and pepper. 5. salt and pepper. Bake the fish at 425 degrees Fahrenheit. Wrap the foil around the fish. Place fillets on a plate. (2 kilo) salmon fillet juice of 3 lemons 3 Tablespoons oil (olive or canola) 3 cloves garlic. unwrap. 4. This Baked Salmon Fillet is easy to make. mango shake Mango shake recipe . Allow 10 minutes for the heat to penetrate the foil. The salmon is done when it flakes easily when tested with fork. Put egg whites in another shallow bowl. Clean.Preparation Combine first 4 ingredients in a shallow bowl. For a moist and flavorful salmon entree. wrap the fillet tightly in foil. 2. Preheat oven to 425 degrees Fahrenheit. and bake. garlic. In a small bowl. 7. remove from oven. Then cook another 10 minutes for each inch of fish thickness. simply drip seasonings on the fish. Seal edges well. mix the lemon juice. Pour the seasonings over the fillet.
• Brew the coffee till it is strong. • Add in a pinch of cinnamon for a spicy flavor. or garnish the drink with some chocolate. Ingredients • 1½ cup Strongly Brewed Coffee • 1 cup Skimmed Milk • 1 tsp Sugar Preparation • Put the sugar in the milk and thoroughly heat it in the microwave oven. You can also use a whisk for this purpose. Makes 3 cups Ingredients • 16-ounce mango. In a blender. • Pour the milk in a blender and blend till it develops a thick layer of froth. cut into chunks and preferably chilled (about 2 medium-sized mangoes) • 4 ounces milk • 4 ounces ice • Lime juice.By Francis Lam • This recipe was extracted from Francis Lam's article about how to choose and cut mangoes. Pour in the frothy milk and sugar mixture. and fill only ¾ of your cup with coffee. to taste (optional but really nice) Directions 1. very ripe. asic Cappuccino Recipe This cappuccino recipe. without a machine. milk and ice together. Taste and season with lime juice if you'd like the drink a little more refreshing 2. zap mango. • creamy hot chocolate(8servings) Ingredients • • • • • • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 1/2 cup unsweetened cocoa 1 1/2 teaspoons vanilla extract 1/8 teaspoon salt 6 1/2 cups hot water Mini marshmallows (optional) . is quick and easy to prepare.
Nonalcoholic Ingredients • • • • • 3/4 cup brewed tea (such as black. Then remove tea bags. cocoa. syrup. Slowly stir in water. 4 cups cold water. Heat through. Beverages. Pour tea mixture over pearls. Stir in syrup. mix well. Steep the tea bags in 4 cups of boiling water. plus more for garnish 6 black tea bags 1/2 cup fresh lemon juice Directions 1. Place pearls in a tall glass. 2. Lower heat and simmer 2 minutes. (optional). Do not boil. or rice milk) 1/4 cup Tapioca Pearls (see recipe) Preparation • Combine the tea. chai. and serve with a fat straw. Using a vegetable peeler. or jasmine) 1 cup ice cubes 2 tablespoons Sugar Syrup (more or less to taste. green. In large saucepan over medium heat. combine sweetened condensed milk. for 5 minutes.Directions 1. stirring occasionally. see recipe) 1/2 cup milk (or soy. Serve in tall glasses filled with ice and a few mint lea . Combine lemon peel and sugar in a medium saucepan with 1/2 cup water and bring to a boil. Store covered in refrigerator. Lemon Iced tea Serves 8| Hands-On Time: 15m | Total Time: 1hr 00m Ingredients • • • • • 2 large lemons 1 1/4 cups sugar 2 cups fresh mint leaves. almond. covered. Cool to room temperature. Top with marshmallows. Bubble milk tea • YIELD: Makes 1 serving (serving size: about 12 ounces) • COURSE: Beverages. Remove from heat and stir in mint. ice. vanilla and salt. remove bright yellow peel from lemons. lemon juice. stirring to dissolve sugar. and milk in a blender or cocktail shaker. and ice cubes. strain. blend or shake until frothy.