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Black Bean Lasagna II

2012-01-10T21:42:00.000-08:00

Ingredients

9 lasagna noodles
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup frozen corn kernels, thawed
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can refried black beans
2 3/4 cups canned tomato sauce
1/2 cup salsa
1/2 cup chopped fresh cilantro, divided
1 1/2 cups cottage cheese
1 cup ricotta cheese
1/4 cup sour cream
8 ounces Monterey Jack cheese, shredded
1/4 cup sliced ripe olives
8 sprigs fresh cilantro

Directions

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

2010-05-22T22:34:00.000-07:00

German Food Recipe

By Gabriel Femi-Emmanuel

Being able to prepare recipes from around the world at the comfort of your home can be as easy as ABC when you have access to the required guide and adequate information about the recipes. Recipes like German food recipe as become a sought after for so many because of the peculiar tastiness and deliciousness of the German meal.

In this article I ll try to present to you the required ingredient and the recipes for three simple to prepare German foods: Namely, A Different Sauerbraten, Apfelstrudel (Apple Strudel) and Apple And Rum Custard Cake.

1. A Different Sauerbraten

The required ingredients

1 bacon,4-6 slices

1 beef roast

1 flour

4 carrots

4 celery stalks

3 onions

8 oz sour cream

3 bay leaves

1 salt and pepper,To Taste

Cook bacon in a large dutch oven and add cleaned veggies (carrots and celery cut into two to three pieces per stick and onions cut in half and torn apart). Brown veggies thoroughly. Roll roast in flour,salt, and pepper mixture. Add roast to pot and brown. (remove veggies) Return veggies to pot and add water to cover. Add bay leaves and simmer 3 to 5 hours. Remove roast and bay leaves. Mix remainder (liquid and veggies) in blender with sour cream to desired taste. Pour gravy over roast and serve with knodel and rotkohl. Panni brand Knodel (potato dumplings) mix can be found in the specialty food aisle and is easy to prepare. Enjoy! I'm sure you'll be a great success!!! Subj: A Different Sauerbraten

2. Apfelstrudel (Apple Strudel)

The required ingredients

6 Servings

6 c apples,tart, sliced

3/4 c raisins

1 T lemon rind,grated

3/4 c sugar

2 t cinnamon

3/4 c almonds,ground

8 oz fillo leaves, 1/2 box,thawed

1 3/4 c butter,(no

-margarine),melted

1 c bread crumbs,finely crushed

Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each.

3. Apple And Rum Custard Cake

The required ingredients

8 Servings

5 T sugar

2/3 c butter (or margarine)

1 T milk

1/2 c soft bread crumbs

4 c apples,tart, sliced

1/4 c sugar

1/4 c rum

1/3 c sugar

1 1/2 c flour,unbleached, unsifted

1 T lemon rind,grated

1 egg yolk,large

filling ==========================

2 T butter (or margarine),melted

1 T lemon juice

1/4 c raisins,*

3 eggs,large, beaten

1 3/4 c milk

Soak raisins in 1/4 cup rum for 1/2 hour before using.

CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch.

FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.

You can download over 25000 recipes from foryourrecipes website

Gabriel Femi Emmanuel right on recipes around the world and you can download over 25000 recipes from his website @http://www.foryourrecipes.totalh.com/index.htm

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Beefy Taco Dip

2010-02-04T14:40:00.000-08:00

By: Campbell's Kitchen

"Spicy ground beef, salsa, cream cheese and Cheddar are heated together for a hearty dip with maximum flavor."

Ingredients

1/2 pound ground beef
1 1/2 teaspoons chili powder
1 cup Pace® Chunky Salsa
1/2 (8 ounce) package cream cheese, cut into pieces
1/2 cup shredded Cheddar cheese
Assorted Toppings (see Note)
Sour cream (optional)
Tortilla chips

Directions

Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
Serve with the tortilla chips.

Banana Hazelnut Empanadas

2010-01-26T23:04:00.000-08:00

Ingredients

1 large, ripe banana, peeled and cut into 1/4-inch cubes
1 cup Nutella hazelnut spread
2 refrigerated 9-inch pie crusts or favorite from-scratch pie dough (enough for 2 pie crusts, 9-inches each)
2 tablespoons water (for brushing)
2 tablespoons granulated sugar
Cinnamon ice cream or whipped cream, for serving, optional

Preparation

In small bowl, mix banana and hazelnut spread until combined. (It will thicken and become stiff.) Set aside.
Divide dough in half. Roll out each half to a 14-by- 8-inch rectangle, 1/4-inch thick.
Using square or round 3-inch cookie cutter, cut out 8 pieces per half.
Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout. Brush outer perimeter with water and fold dough to make a closed pocket.
Pinch edges together with fork. Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes. (The empanadas can be made up to this point and frozen for 3 months.)
Bake empanadas until golden, about 20 minutes. Serve warm with cinnamon ice cream or whipped cream, if desired.

Serves

Servings 16 - Serving size - 2 pieces

Source

Salad Dressing With Colour and Vitamins for Kids (FoodNews)

2010-01-18T04:41:00.000-08:00

Posted 24 July, 2002 by PAF-News

Naturally Fresh ® Salad Dressings with Vitamins in Purple and Orange Ranch

July12, 2002 – (Atlanta, GA) –Kids will be topping salads with vitamin-packed Purple and Orange Ranch Dressings.
Purple Pizzazz and Outrageous Orange Naturally Fresh ® Kids’ Ranch will be introduced to retailers this month. Eastern Foods Inc., manufacturer of Naturally Fresh ®, will place the colorful dressings in retail outlets across the nation this summer.
The new dressings will include vitamins, A, B, C, D and E.

“ Our goal is to have a product that offers kid-appeal, reaches mothers looking for products with health benefits and provide our customers a chance to increase total produce purchases,” said Mike White, Vice President, Sales and Marketing. “Naturally Fresh ® Kids’ Ranch in Purple Pizzazz and Outrageous Orange will be a great snacking item complementing carrot and celery sticks and will bring fun to healthier eating,” White said.

Despite recent concerns with the overall economy, the kids food market continues to grow. According to Steve Dwyer, writing in a Prepared Foods article, kids between ages six and 12 spend close to $14 billion a year on food and beverages.1 Much of the phenomenal growth is attributed to kids influence in purchasing decisions. A recent study examining purchasing habits suggests that 38% of kids influence grocery decisions.2 William Roberts, Jr., Associate Editor for Prepared Foods, further states, “Kids, convenience, healthiness—all have been guiding forces in the development of new food and beverage products over the past year."3

In addition to providing kids with vitamins in a salad dressing without artificial preservatives, it is anticipated that the colorful and unique kids’ salad dressings will drive fresh vegetable consumption among kids as well as healthy snacking between meals. Increases in produce consumption will allow kids to benefit from additional vitamins and nutrients necessary for proper growth.

“Kids will be able not only to enjoy Naturally Fresh ® Kids’ Ranch Salad Dressings, but fresh and healthy vegetables to help create a well-balanced diet,” added White.

As one of the nation’s leading producers of refrigerated salad dressings, Eastern Foods also sells and distributes Jackaroo ® Meat Sauces, Sugar Free Maple Mountain ® Syrup and Naturally Fresh ® Spring Water. The Atlanta-based company, in business since 1966 years, operates 24 branch distribution centers from coast to coast. Since December, Eastern Foods opened branch facilities in Columbia, SC, Kansas City, MO and Jacksonville, FL.

Chicken Tortilla Soup V

2010-01-10T13:17:00.001-08:00

By: Betty

"An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream."

Ingredients

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

Directions

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Chef's recipe: Roast game hen with choucroute

2009-12-23T18:49:00.000-08:00

Rob Feenie

From Tuesday's Globe and MailPublished on Wednesday, Dec. 23, 2009 9:49AM ESTLast updated on Wednesday, Dec. 23, 2009 4:01PM EST

When it comes to food, this is everyone's favourite time of the year. All rules go out the door. We want to celebrate, and do so by eating and drinking what we want.

And much of that falls into the category of comfort food. For me, those words conjure up memories of my sister. Growing up, she was an amazing cook. When my mom didn't have time to prepare meals, she would step in. Her spaghetti sauce was to die for – and her mac and cheese was a home run.

But the one thing she did that has stuck with me – and became one of my signatures – was roast chicken. It was simply roasted for an hour or so, served with mashed potatoes, broccoli or cauliflower and a light salad. It was so simple but so good.

I've tweaked the recipe for this menu: Instead of roast chicken, two roasted game hens with olive-oil fork-mashed potatoes, choucroute and a simple jus flavoured with shallots, chives and sherry vinegar. The addition of the shallots and the vinegar takes the dish in another direction, and makes it a meal you can really sink your teeth into. Whenever you are stuck on what to cook for your guests, this is one recipe that won't fail to impress.

Remember when cooking that the whole idea is to keep it simple: Buy amazing ingredients and let them speak for themselves.

Happy holidays to all.

Roast game hen with choucroute and olive-oil forked potatoes

Ingredients

2 small game hens

1 lemon, quartered

sprigs of thyme

4 cloves of garlic

1/3 cup of unsalted butter

Spice sachet

1 star anise

2 whole cloves

1/2 teaspoon of mustard seeds

1/2 teaspoon coriander seeds

1/4 teaspoon white peppercorns

2 juniper berries

1 bay leaf

1/2 inch cinnamon stick

Choucroute

1 tablespoon unsalted butter

1 tablespoon duck fat

1/2 cup julienned double-smoked bacon

2 cups thinly sliced onions

2 cups reisling

3 cups of drained sauerkraut

Potatoes

4 or 5 medium Yukon gold potatoes

1/4 cup olive oil

Salt and pepper

Jus

1 tablespoon sherry vinegar

1 tablespoon finely diced shallots

1 tablespoon chopped chives

1/2 cup veal or beef stock

Method

Preheat oven to 375F. Rinse the cavities of the hens; and stuff each with the half of the garlic, lemons and thyme. You can truss the birds or simply place them close together in a roasting pan. Rub them with the butter and place in the oven.

At the same time, place the potatoes on the oven rack. Do not open the oven door for an hour or so; at that point place a meat thermometer between the breast and the leg meat of the hens. If it reads 160 F the birds are done (you can also tell by turning the bird upright; if the juice runs clear it is done). Once the birds are cooked, remove from the oven and allow to rest.

Check potatoes with a fork

to make sure they are soft, then remove and peel. Place flesh in a large bowl, add

the olive oil and mash loosely with a fork. Season and keep warm.

While the potatoes and hens are cooking, you can make the choucroute. Place the sachet ingredients in cheesecloth and tie with kitchen string. Melt the butter and fat in a saucepan over medium heat; add bacon. Add onion and allow it to sweat for two to three minutes. Then add sauerkraut, reisling and the spice sachet, cover with a lid and simmer for at least an hour over low heat. When done, remove the sachet, season and keep warm.

For the jus, bring your beef or veal stock to a simmer, add the shallots, vinegar and chives and continue to simmer for a few minutes, season and keep warm.

Divide hens into four halves and place on warmed plates. Divide the potatoes and choucroute among the four and spoon the jus overtop. Serve. the Kitchen with Rob Feenie

Rob Feenie's roast game hen - with compliments to his sister.

Recipe: Potato Latkes

2009-12-09T19:03:00.000-08:00

Ingredients

6 medium potatoes

1 large yellow onion, sliced

2 eggs, beaten

2/3 cup matzo meal

1 teaspoon kosher salt

¾ teaspoon ground white pepper

Canola oil for frying

Instructions

Fit a food processor with the grater disk and set aside. (If you do not have a food processor, use the blade with the second smallest teeth of a box grater.

Peel the potatoes and cut into pieces that fit through the mouth of the food processor. Grate the potatoes and transfer to a large sheet pan lined with a clean cloth or paper towels. Drain the potatoes on the towel for 15 minutes. Wrap them in the towel, then squeeze out as much liquid as possible.

Remove the grater disk from the food processor and refit it with the standard blade (skip this step if you are using a box grater). Add the potatoes and sliced onion. Pulse until the potatoes and onions are finely minced. Transfer to a large bowl and beat in the eggs and matzo meal. Season the mixture with kosher salt and ground white pepper.

Heat 1 inch of oil in a large, heavy-bottomed skillet. Once the oil is shimmering and hot, carefully place ¼-cup portions of the mixture in the pan and cook for two minutes, or until golden brown on the bottom. Turn and cook for one-two minutes more on the other side, or until golden brown.

Lift the latkes from the pan with a spatula and place on a paper towel to drain. Repeat the process with the remaining batter. Serve warm with applesauce or sour cream.

Fresh latkes may be kept warm in a 250-degree oven. If prepared in advance and refrigerated, reheat them in a single layer on a sheet pan in a 450-degree oven for five to eight minutes.

Recipe: Apple-Braised Turkey Thighs, Red Wine Braised Beef Brisket and more

2009-11-18T20:09:00.000-08:00

These flavorful, affordable cuts deliver fantastic dinners with minimal effort.

This dish is quick to prepare and tastes even better the next day; let the turkey cool completely in the pan sauce, refrigerate, then reheat gently in a covered pot.

Apple-Braised Turkey Thighs

Makes 4 servings

1 tablespoon extra-virgin olive oil

2 turkey thighs (about 2 pounds total)

Coarse salt and ground pepper

2 large shallots, thinly sliced

4 Cortland or Granny Smith apples, peeled, quartered and cored

2 cups apple cider

1 can (14.5 ounces) low-sodium chicken broth

2 teaspoons cider vinegar

1. Preheat oven to 350 degrees. In a medium Dutch oven or heavy oven-ready pot, heat oil over medium-high heat. Season turkey on both sides with salt and pepper and add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer turkey to a plate and add shallots to pot. Cook until shallots soften, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes.

2. Return turkey, skin side up, to pot; add cider and broth. Bring to a boil, cover, then place pot in oven. Cook 1 1/2 hours. Uncover; cook 30 minutes more.

3. Remove pot from oven and transfer turkey to a plate. Skim fat from cooking liquid and stir in vinegar. Slice meat off bones (discard bones) and serve turkey with apples and pan sauce.

Serve with: steamed, buttered green beans

Red Wine Braised Beef Brisket

Makes 6 servings

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

3 1/2 pounds beef brisket, cut into 3-inch pieces

Coarse salt and ground pepper

8 shallots, halved

6 garlic cloves, smashed and peeled

3 cups dry red wine

1. Preheat oven to 350 degrees. In a large Dutch oven or heavy, oven-ready pot, heat 2 tablespoons oil over medium-high heat. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.

2. Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven.

3. Cook until beef is tender, about 3 1/2 hours to 4 hours.

Serve with: boiled new potatoes with chopped parsley

Chile-Garlic Chicken Legs

Makes 4 servings

.

1 tablespoon vegetable oil

4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated

4 garlic cloves, finely chopped

3/4 cup white vinegar

1/2 cup soy sauce

1/2 teaspoon red-pepper flakes

1/4 cup sugar

1. In a large saucepan, heat oil over medium-high heat. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.

2. Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes and sugar. Return chicken to pan, skin side up. Bring to a boil, cover and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Test chicken for doneness. Uncover, raise heat to medium and cook until sauce is reduced by half, about 10 minutes.

Serve with: long-grain white rice

Slow-Cooked Lamb Shanks and Tomatoes

Makes 4 servings

2 tablespoons extra-virgin olive oil

2 medium onions, halved and thinly sliced

Coarse salt and ground pepper

5 garlic cloves, smashed and peeled

5 large tomatoes (about 4 1/2 pounds total), coarsely chopped, or 2 cans (28 ounces each) plus 1 can (15 ounces) whole peeled tomatoes

4 lamb shanks (about 4 pounds total)

1. Preheat oven to 350 degrees. In a large Dutch oven or heavy oven-ready pot, heat oil over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, about 6 minutes to 8 minutes.

2. Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.

Serve with: mashed potatoes

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Recipe: Pompano with Cilanto Pesto

2009-11-12T18:09:00.000-08:00

Test kitchen tip: To make the Cilantro Pesto, you need a mini-food processor. If you don't have one, you can double the recipe using 1 ½ cups cilantro, the juice and zest of 1 lime and ¼ cup mayonnaise and make it in a blender. The recipe as written makes about ¼ cup sauce; doubling it makes ½ cup. Serve the fish over rice. This sauce also works well with mahi mahi and yellowtail snapper.

4 tablespoons butter, divided

1 small yellow onion, chopped

12 blanched almonds, toasted*

¾ cup packed cilantro

2 tablespoons mayonnaise

Juice and zest of 1/2 lime

Salt and fresh-ground black pepper, to taste

¼ serrano chile, optional

2 tablespoons olive oil

4 (6- to 8-ounce) pompano fillets, skin removed

2 tablespoons flour

In a skillet over medium heat, heat 2 tablespoons butter. Add the onions and saute 10 minutes until golden.

Meanwhile, in a mini-food processor, fine-chop the almonds. Remove from the processor and set aside. Add the cilantro, mayonnaise, lime juice and zest, salt, pepper and chile to the processor. Use on/off pulses to chop fine. Return the nuts to the processor and puree until smooth and thick.

Place the flour on a plate. In another large skillet, heat 2 tablespoons butter and 2 tablespoon olive oil over medium heat. Dredge the pompano fillets in flour and shake to remove excess. Cook the pompano in the skillet about 3 minutes per side until golden.

To serve, place a fillet on each plate. Top with 1 tablespoon cilantro mixture and a portion of caramelized onions. Makes 4 servings. makes 1/4 cup sauce

Per serving: 538 calories, 70 percent calories from fat, 42 grams total fat, 15 grams saturated fat, 118 milligrams cholesterol, 6 grams carbohydrates, 1 gram total fiber, 2 grams total sugars, 5 grams net carbs, 33 grams protein, 151 milligrams sodium.

*To toast almonds: Preheat oven to 350 degrees. Place almonds in a baking dish and bake 15 minutes until golden, shaking pan frequently. Do not let burn. Cool before using.

Noodles with Cod et Mango

2009-07-18T03:07:00.000-07:00

ingredients
serves 4
250 g (9 oz) packet egg noodles
450 g (1 lb) skinless cod fillet
1 tbsp paprika
2 tbsp sunflower oil
1 red onion, sliced
1 orange (bell) pepper, deseeded and sliced
1 green (bell) pepper, deseeded and sliced
100 g (3 1/2 oz) baby corn cobs, halved
1 mango, sliced
100 g (3 1/2 oz) 1 cup bean sprouts
2 tbsp tomato ketchup
2 tbsp soy sauce
2 tbsp medium sherry
1 tsp cornflour (cornstarch)
method
1. Place the egg noodles in a large bowl and cover with boiling water. Leave to stand for about 10 minutes.

2. Rinse the cod fillet and pat dry with absorbent kitchen paper (paper towels). Cut the cod flesh into thin strips.

3. Place the cod strips in a large bowl. Add the paprika and toss well to coat the fish.

4. Heat the sunflower oil in a large, preheated wok.

5. Add the onion, (bell) peppers and baby corn cobs to the wok and stir-fry for about 5 minutes.

6. Add the cod to the wok together with the sliced mango and stir-fry for a further 2 - 3 minutes or until the fish is tender.

7. Add the bean sprouts to the wok and toss well to combine.

8. Mix together the tomato ketchup, soy sauce, sherry and cornflour (cornstarch). Add the mixture to the wok and cook, stirring occasionally, until the juices thicken.

9. Drain the noodles thoroughly and transfer to warm serving bowls. Transfer the cod and mango stir-fry to separate serving bowls and serve the dish immediately.

Almond Cake

2009-01-14T19:15:00.000-08:00

Ingredients
Almond Cake
6oz butter
8oz caster sugar
4 large eggs
4oz ground almonds
3oz plain flour, sifted
a few drops of almond essence
glace cherries, washed and dried to decorate

for the frosting:
2oz plain chocolate, broken up
1oz butter
1 egg yolk
2oz icing sugar
(see measure conversions for more information)

Method
- Cream the butter and caster sugar together until pale and fluffy.
- Beat 1 egg followed by 2 teaspoons of ground almonds into the creamed mixture.
- Repeat until all the eggs have been beaten in.
- Fold in the flour.
- Fold in the remaining ground almonds and almond essence.
- Pour the mixture into a greased, lined 8 inch tin.
- Bake for about 1 hour 15 minutes at 180 degrees C.
- Remove the cake from the oven.
- Remove the cake from the tin and cool on a wire rack.
- To make the frosting put the chocolate and butter in a heat proof basin over a pan of simmering water.
- Melt the chocolate and butter together.
- Remove from the heat and beat the mixture with a wooden spoon.
- Beat in the egg yolk and the icing sugar.
- Keep beating and the frosting will thicken and become very glossy.
- Spread the frosting on top of the cake.
- Decorate with cherries.

Cake

2008-06-21T01:44:00.000-07:00

Quarky Chocolate Cake

Sour cream cakes are a dime a dozen, but using, German-style quark (a low- or nonfat fresh cheese that tastes like a combination of sour cream, yogurt, and cream cheese) takes this ordinary chocolate cake into the realm of the memorable. It's fudgy, yet slightly easier on your conscience. If you can't find quark, which is available in some supermarkets, you can make this cake with sour cream. Since this is a three-layer cake, plan to serve a lot of people or to have a lot of leftovers. This cake is best eaten the day it's made, though it will hold, covered, for twenty-four to forty-eight hours at room temperature. Do not refrigerate.

Yield: 12 to 15 servings

FOR THE FROSTING
1 1/4 cups heavy cream
1 2/3 cups sugar
6 1/2 ounces good-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, finely chopped
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened, cut into tablespoons
1 1/2 teaspoons pure vanilla extract
FOR THE CAKE
1/2 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch process), plus extra for dusting the pans
4 ounces high-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, coarsely chopped
1 3/4 cups cake flour
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
2 1/2 cups sugar
1 whole egg
5 large eggs, separated
1 tablespoon pure vanilla extract
1 cup quark, such as Ellen's Nonfat, stirred until smooth

To make the frosting:
In a medium-size saucepan, heat the cream and sugar. Stir until the sugar has dissolved. Add the chocolate and stir until it is thoroughly melted. Remove from the heat, cover, and let cool for about 10 minutes.
Using an electric mixer, mix the butter on medium-high speed until it is smooth and creamy. Turn the mixer to medium-low and add half of the chocolate mixture along with the vanilla. Mix well. Add the remaining chocolate mixture and mix until smooth and creamy. Set aside until it hardens slightly, to become a spreadable consistency, 1 to 2 hours. (Or, you can refrigerate the frosting for about 30 minutes, or until it becomes thickened and spreadable. Bring it to room temperature before frosting.)
To make the cake:
Preheat the oven to 350 F. Generously grease three 9-inch round cake pans. Cut a piece of waxed paper to fit the bottom of each pan and place inside the pans. Grease the waxed paper, and dust the pans with cocoa powder until well coated. Set aside.
In a small heatproof bowl, pour the boiling water over the 1/2 cup cocoa. Stir until the mixture is very smooth, and set aside to cool.
Melt the chocolate in a double-boiler or in a stainless-steel bowl set over a pan of hot, but not boiling, water. Stir occasionally until smooth. Remove from the heat.
Into a medium-size bowl, sift together both flours, the baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat the butter until smooth and creamy, about 5 minutes. Add 2 1/4 cups of the sugar and beat until well blended, about 5 minutes. Beat in the whole egg and egg yolks, one at a time. Beat in the cooled cocoa mixture until very smooth, scraping down the sides as you go. Turn the mixer to medium-low and add the melted chocolate, beating until well incorporated. Add the vanilla. Turn the mixer to low and add half the dry ingredients. Then add the quark, mix well, and add the rest of the dry ingredients. Beat until smooth and creamy, 2 to 3 minutes.
In a copper or stainless-steel bowl, and using clean beaters, beat the egg whites at high speed. When frothy, add the remaining 1/4 cup sugar and continue beating until the egg whites form stiff peaks, 5 to 6 minutes.
Using a large rubber spatula, fold about 1 cup of the chocolate mixture into the egg whites. Then gently fold that mixture back into the chocolate mixture, just until the egg whites are well incorporated. Do not overmix.
Distribute the batter evenly among the pans, and bake in the center of the oven for 20 to 25 minutes. Do not overbake. Cakes are done when the tops are just beginning to crack and a toothpick inserted into the center comes out with a few crumbs clinging to it. Let cool on a rack for about 15 minutes. Remove the cakes from the pans and let cool completely on a wire rack.
To assemble:
Place the first layer on a serving plate and frost the top only. Place the second layer on top of the first and frost the top. Repeat with the top layer. Spread the remaining frosting along the sides until the cake is completely covered with frosting. Cut and enjoy!

Cocoa Cake

Ingredients
2 cup flour
1 3/4 cup sugar
1/4 tsp salt
4 tbsp cocoa
1 cup cold water
1/2 cup vegetable oil
1/2 cup butter
1/2 cup buttermilk
2 eggs
1 tsp soda

Directions
COMBINE FLOUR, SUGAR, SALT AND COCOA IN A LARGE BOWL. MIX IN A SAUCE
PAN, WATER, OIL AND BUTTER. BRING TO A BOIL. POUR INTO DRY MIX AND
BEAT UNTIL SMOOTH. ADD BUTTERMILK, EGGS AND SODA. BEAT; BATTER WILL
BE THIN. POUR INTO WELL GREASED JEELY ROLL PAN. COOL ON A WIRE RACK;
WHILE STILL A LITTLE WARM, FROST WITH ROCKY ROAD FROSTING (SEE RECIPE
ON PAGE XX).

Berbecue

2008-06-19T06:07:00.000-07:00

Chicken Kebabs

2 whole chicken breasts (skinned, boned)
1/2 tsp curry powder
pinch of ground cardamom
3 tbsp yogurt
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp tumeric
8 thin onion slices
1 tbsp Dijon mustard
4 small tomatos - halved

Makes 4 medium size kebabs

Cut each chicken into 16 squares. In a bowl combine the yogurt, salt, tumeric, mustard, curry powder, cardamom and lemon juice, add the chicken and mix well and let stand for a few hours. Thread on skewers 2 chicken pieces, 1 slice of onion, 2 chicken pieces, 1/2 tomato. Repeat till all ingredients are used. Cook slowly, turning occasionally and brushing with the marinade, over hot coals until the chicken is tender, about 15 minutes. Transfer to a hot platter, sprinkle with lemon juice and garnish with fresh tomatos, green pepper rings and fresh mint or parsley.

Red Barbecue Sauce

Without a doubt, the red or tomato-based barbecue is the most popular. It can be made with ’most any tomato product (ketchup, tomatoes, puree, or paste). Then vinegar or citrus is added for tartness. After that, sweetness, heat, and spices are added, depending on preference.

There are a couple of things to remember when making this sauce. You want to cook the sauce for about 30 minutes to eliminate any raw tomato taste. This includes ketchup. Cooking will also help dissolve and blend any sweeteners you add.

If you use alcohol in the sauce, reduce it by at least half by cooking it over medium-high heat. You only want the flavour.

Make sure you make this sauce at least a day ahead so that all the flavours have time to mellow and meld together.

The ingredients below are enough to make about 3 cups.

2 cups ketchup
1/2 cup white balsamic vinegar
1/4 cup brown sugar, packed
2 tbsp lemon juice
2 tbsp sorghum molasses
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tsp cayenne pepper
2 tbsp Dijon mustard

Just mix the ingredients and cook over medium heat for about 30 minutes, stirring occasionally.

Barbecued Lamb Ribs

Ingredients for 4:
700g lamb breast
3 tbsp sweet chutney/relish
4 tbsp tomato ketchup
2 tbsp cider vinegar
2 tbsp Worcestershire sauce
2 tbsp mustard (I prefer Dijon but any will do)
1 tbsp dark sugar (muscovado)

To garnish:
salad leaves
cherry tomatos

How to cook:

With a sharp knife cut the breast along the ribs to divide into pieces. Par-boil the lamb ribs in a pan with hot water for about 5 minutes, remove from the water and dry on a kitchen towel.

In a non-metalic dish combine the ketchup, vinegar, Worcestershire sauce, sugar, mustard and relish. Arrange the lamb ribs in a shallow dish, cover with the sauce, mix well and leave for about 15 minutes.

Remove the ribs from the sauce and place on your BBQ (coals must be hot) for about 10-15 minutes, turning and basting with the left-over sauce.

Serve with salad leaves and cherry tomatoes or your favourite salad. Or if you are stuck for salad ideas

Barbecue Beans

Ingredients
3 tsp canola oil
2 can pinto beans, rinsed & - drained
3 medium onions, 2 chopped, 1 sliced
2 large green bell peppers, diced
4 each garlic cloves, minced
3 tbsp prepared mustard
2 tbsp chili powder
1 1/2 tsp salt
8 oz tomato sauce
1/4 cup chili sauce
1/2 cup cider vinegar
1/4 cup brown sugar
1/2 tsp hot sauce
2 cup vegetable broth

Directions
Preheat oven to 350F.

Heat 2 ts of oil in skillet. Saute chopped onion, garlic and green
peppers until onions are lightly browned, about 10 mins.

Add all the other ingredients except sliced onions.

Pour mixture into lightly oiled roasting pan using the remaining 1 ts
of oil.

Arrange sliced onions on top. Bake for 1 hour uncovered. The beans
should look nice and brown.