Posts Tagged ‘recipe’
Spice Up Cold Nights By Sipping Mulled Wine
January 21, 2011
You cannot underestimate the role a mulled wine can play during a very cold evening such as during the winter times. The mulled wine since it is served warm with a lot of spices to taste, it can be used to warm up the night when it is cold.
It is the best wine that you can be able to prepare especially if you have a large gathering such as a party in your house or you can prepare it just for yourself during the night.
Mulled wine can be prepared in different ways depending on your own preference, for example the German speaking countries love to prepare their wine by h eating it slowly then mixing it with sugar followed by other different spices such as the cinnamon sticks, cloves, citrus all depending on how they would love the wine to taste.
You can make it more sweet and nice to mix when you are able to serve it to your guests by accompanying it with the cinnamon stick which they can be able to use to stir the wine.
For simple an easy preparation of the mulled wine you can be able to mix the wine with water and sugar respectively where you mix the wine with the water first in the ratio one pint is to one cup, then you add the sugar and the spices that you have to make it more tasteful or better still heat the spices in the water then add the wine and sugar to taste.
You are allowed to use the different spices available depending on how you like your wine to taste, the most commonly used spices are the cloves, cinnamon, port and the claret.
Remember when it comes to enjoying your wine, you should first be able to enjoy the flavor and the taste so you need to use clan items to prepare the wine otherwise using contaminated items may allow you to prepare the wine but you do not enjoy the flavor because of the smell emanating from the vessel.
Am sure you can be able to enjoy the wine especially if you do not have issues concerning alcohol, but if you have issues you can decide to prepare a non alcoholic drink to enjoy.
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Golden Peak
November 23, 2010
Virginia Willis and Conn have tea for two where the traditions of Thanksgiving all began. Master Chef Virginia Willis shares ideal drink and appetizer recipes for this year’s celebration.
Duration : 0:4:2
Lavender Lemon Drop – The Digital Happy Hour
November 5, 2010
http://www.orangecountyfilms.net – In this video, “The Digital Happy Hour” has Jules crafting the Lavender Lemon Drop cocktail for the mixology spot. These well crafted cocktails are a great way to enjoy summer days.
Watch the entire series of The Digital Happy Hour from Orange County Films to discover new drink and food recipes.
Each week, Orange County Films brings you The Digital Happy Hour from Charlie Palmer at Bloomingdale’s South Coast Plaza, a new social media reality show that caters to the fashion, food and entertainment crowds.
The Digital Happy Hour LIVE-Broadcast 5:30-7:00 pm (pst)
Tune in: http://www.ustream.tv/digitalhappyhour
Follow them on twitter: @digitalhappyhr & @chefaymar & @seansaintlouis & @realocfilms
Duration : 0:4:59
A Cheese For Every Pot
October 24, 2010
Cheese is just one of the many dairy products most people eat every day. It is made from the proteins and fats found in milk. Many are made from the milk of cows and goats, but there are also some made from sheep milk and even buffalo milk. A protein found in milk called casein coagulates to form cheese. An enzyme called rennet is added to the milk that starts the curdling process. Once the milk solids have formed, they are separated from the liquid whey and pressed.
There are easily more than a thousand different kinds of cheese made today. They all differ in flavor, style, and texture. The end results will be different depending on whether it has been pasteurized or not, what bacteria and molds have been introduced, how long it ages for, what processing it has, and how much butterfat is in it. Other flavorings like herbs, spices, and wood smoke are sometimes used to add more flavor.
Cheese has long been a way to store the nutrients found in milk. It is portable and has a long shelf life. The first records of cheese making are from somewhere between 8000 BC and 3000 BC. It is thought that it may have been an accidental discovery when milk stored in animal skins in central Asia or the Middle East curdled and separated into curds and whey. Curdled milk can also be salted and pressed to preserve it. This may have been the beginnings of cheese making.
Today, most people do not make their own, but it used to be a part of life. As years passed by, many different types were developed all over the world. They say that Britain alone has over 700 local variations. Italy and France can each claim around 400 varieties made in their regions.
Cheese is divided into categories according to aging time, texture, fat content, manufacturing methods, where it is made and what kind of milk is used. With all the varieties to choose, no single kind of categorization has been developed that will include every type. Some of the categories used for categorization now include sharp, soft, strong smelling, fresh, blue vein and processed.
Kinds like provolone, cheddar, and Swiss are classed as semi-firm cheeses. These verities are very popular in many parts of the world. Hard verities like Parmesan and Romano can be found in wheels, sliced wedges or already grated for immediate use. These hard verities take months or even years to age to the correct flavor.
Some of the cheeses mentioned above are served on top of French onion soup. When you choose your French onion soup cheese, be sure you pick one that melts well and has a creamy texture. Many people top their onion soup with Provolone, Gruyere, Mozzarella, or Emmentaler, which is very similar to Swiss. All of these cheese bubble nicely in the oven and complement the soup.
With so many kinds to choose from, you could easily eat some kind of cheese with every meal and not worry about getting tired of any one kind. From cottage cheese to Stilton, there is a cheese for every need.
When you serve your family anonion soup recipe be prepared for the oohs and ahhs. This delightful dish just invites you to dip your spoon through the bubbly cheese crust and into the bowl. Your first mouthful will be delicious bread sopped in the broth.
How To Make An Ice Cream Cake
April 11, 2010
Ice cream is an all-time favourite dessert. Perfect for hot summer days or even during the cold winter. It can also be a special treat on someone’s special day. Like say perhaps a cake, except that it is made out of ice cream?
However, ice cream cakes are unbelievably expensive at stores and you will not always get the flavour that you love. Is there any way to solve this problem? Just follow this easy guide to get all your icy cold problems sorted out!
I personally believe there are hard ways to everything. However, as for me, I like to do things the easy way. So I will be teaching you how to make the ice cream cake in five easy steps. You do not even need to wait for the cake to be baked!
Ingredients that you will need:
* A few cookies or biscuits (How about both?) * 1 or 2 tub(s) of Ice cream (Any flavour you like but chocolate or vanilla will be the best choice as they taste well with anything) * Whipped cream (The finale topping!)
Let’s start making!
1. Crush the cookies or biscuits into crumbs and place them as the base for your ice cream cake. 2. Scoop a whole lot of ice cream and place them on top of the cookies’ or biscuits’ crumbs. (Perhaps you can try a mixture of 2 different kinds of ice cream, ice cream always taste well with other ice creams) 3. Spray the whipped cream on top of the ice cream. 4. Finish it with the extra crumbs that was left over. (How about placing a cherry on top as decoration?) 5. Place it in the freezer to let it chill a little more and it is ready to serve!
You will probably be wondering what happened to the cake? However the main focus of an ice cream cake is always the ice cream. Maybe you can try more cookies or biscuits crumbs at the bottom of the ice cream cake to make it look more cake like.
Although this recipe is only done in 5 simple steps, you can always make the extra effort to shape and decorate the cake to make it look prettier and more presentable. You can try adding in extra ingredients on top of the cake to make it appear less plain. For example if you are making a mango ice cream cake, adding a few slices of real mango will add to the flavour and look.
This ice cream cake is a fast and easy way to serve your guests as a side snack or dessert whenever you ran out of things to serve them with. You know what to do the next time you face a cake problem!
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A Simple Recipe For An Elegant Beef Wellington At Home
March 27, 2010
Beef Wellington is among the most elegant dishes that can be ordered in a fancy restaurant. It can also be made fairly easily at home. Guests will be impressed if you serve this up at a dinner party. But you need a good recipe.
There are four main ingredients to beef Wellington. These are a 3 pound piece of beef tenderloin, 8 ounces of black truffles, a half pound of pate de foie gras, and a pound of pastry puff. The foie gras and truffles can be found at a specialty food shop.
You will want to start by preparing the mushroom stuffing (duxelle.) This can be made a day or two in advance. First, saute one finely diced onion in 2 ounces of melted butter. Chop the truffles and add them to the onion until their moisture is evaporated. Add 3 tablespoons of heavy cream and allow to cook until the consistency is that of a puree. Add salt and pepper to taste.
Now season the beef with pepper and salt. In a large frying pan, melt an ounce of butter and add 2 tablespoons of olive oil. Place the tenderloin in the pan and brown all sides. This should take no more than 4 minutes. When you remove the beef from the pan, save the juices.
The puff pastry should now be rolled out to about 1/8 of an inch thick into an oblong shape. Spread the pate down the middle of the pastry and then spread the duxelle on top of that. Pressing down slightly, set the meat on top of the duxelle. Fold the pastry so it wraps fully around the beef.
Get your oven to 450 degrees and place your concoction inside. Cook for 10 minutes. After 10 minutes, lower the temperature of the oven to 375 and cook an additional 20 minutes. After removing your beef wellington from the oven, let it sit for 15 minutes. You can warm up the juices from earlier and pour them over each slice of meat.
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The Wonders of Butternut Squash
March 19, 2010
Butternut squash is a fruit that grows on a vine. As it ripens it’s colour turns orange and many say it tastes similar to a pumpkin. In Australia, it is actually regarded as a pumpkin.
Squash is very healthy containing large quantities of fibre, vitamins (A and C), magnesium, potassium and manganese. During the warmer months it is imported from Argentina but in Britain is grows between autumn and the winter.
Butternut squash is great for cooking and is quite versatile. It can be used in soups, bakes and even curry. In South Africa it is often wrapped in tin foil and baked with nutmeg and cinnamon.
A lot of chefs don’t like the fact the skin and seeds have to be removed, but to be honest this only takes a minute or so. Just make sure that you have a good peeler and sharp knife. I use a potato peeler and this is fine.
When buying a squash it should weigh around a kilo and be quite firm. If you buy one that is substantially more than 1kg they tend not to have as much flavour. If you tap it you should hear a hollow sound and ensure there are no green shades on the skin of the fruit. Some supermarkets sell pre-prepared squash but it is usually better (and cheaper) to prepare it yourself as you’ll get more of the goodness.
When storing butternut squash it is usually best not to store in the fridge as the moisture can cause it to become mouldy or rot. Usually a dark cool cupboard where you would usually store your potatoes will suffice. If you need, squash can be frozen. For best results peel and remove seeds, then cut the squash into 1 inch cubes and boil until they are half cooked. Then pop them into the freezer. Alternatively, make some squash soup and pop that in the freezer.
For more information on squash, as well as a video on how to make squash soup, click the link.
Spicy Butternut Squash Soup Recipe
March 15, 2010
I have made squash soup as a starter for a few years now and was recently introduced to the idea of currifying it, if such a word exists. It gives the soup a nice twist, and is in my opinion, even more delicious than ordinary squash soup.
There’s a reason why soup is one of the nations favourite starters. For a start it is cheap and easy to prepare – it is generally no more difficult than slicing up some veg and cooking them before pouring in stock and boiling before you puree. Then you have all the health benefits – vegetables are usually crammed into soup giving you plenty of vitamins and iron but finally, and in my opinion most importantly, they taste superb!
So, here’s my recipe for spicy squash soup increase or decrease the heat of the curry depending on personal preference – I prefer a hotter soup but others may not!
Ingredients
Two butternut squash, seeds removed and chopped into 1″ cubes, one onion cut into small pieces, a red chopped chilli, one thinly sliced clove of garlic, a tablespoon of medium curry paste, 300ml of high quality vegetable stock, 200ml of coconut milk, two tbsp fresh chopped coriander and a tablespoon of olive oil.
Method
1. Put a large pan on a medium heat, add the oil. When the oil is hot add the diced onion, garlic cloves and chilli. Gently fry for several minutes until they are soft.
2. Throw in the butternut squash cubes and fry the lot for a further five minutes. Add the curry paste, stir it around nicely ensuring a consistent covering, and fry it for a minute. Pour in the milk and vegetable stock, put a lid on the pan and let it simmer for twenty minutes, or until the squash has softened.
3. When you are happy the squash is cooked enough (until it is a soft) transfer the mixture to a blender and blend until you have a lovely, smooth soup. Put the soup back in the pan, reheat, season, add the corriander and serve whilst hot. Don’t forget ample amounts of thick bread!
Tips: the best soups are made with home made stock and home grown ingredients. This can take be time consuming but if you are a keen chef, you should be able to taste the rewards!
For more squash soup recipes click the link
The Ways to Create Banana Bread
March 11, 2010
Despite the finest of intentions to eat generate in a very timely approach, from time to time fruit will turn out to be overripe just before it is eaten. Nobody really wants to waste excellent foods, but a blackened banana is much less than palatable to most. So what to accomplish? For generations, the alternative to overripe bananas would be to mix up a batch of banana bread, turning possible waste into a delicious, wholesome snack. The way to make banana bread? Follow the recipe below for a quick, easy, scrumptious snack.
1 cup butter 2 cups sugar Three cups mashed overripe bananas (about 6) 4 eggs, nicely beaten Two cups cake flour 2tsp baking soda 1 tsp salt 1 tsp nutmeg
Preheat oven to 350F. Cream softened butter with sugar till light and fluffy. Keep on to beat on medium speed when adding bananas and eggs, scraping bowl once in a while till nicely mixed. Inside a separate bowl, mix together flour, baking soda, salt and nutmeg. Add dry elements to banana mixture and stir having a wooden spoon right up until just moist. Pour into lightly greased and floured loaf pans. Bake for 1 hour, or right up until inserted toothpick or dried up spaghetti noodle comes out cleanly. Cool on rack for 10 minutes just before removing from pans.
This is usually a forgiving, versatile recipe that can be played with to suit individual requirements. Either white or brown sugar could be utilized, or perhaps a combination with the two with equally successful outcomes. If brief on eggs, a generous spoonful of mayonnaise could be substituted for up to fifty percent the eggs. For healthier banana bread, substitute applesauce for 1 / 2 the butter and whole-wheat flour for 1 / 2 or all in the white flour. For a more decadent banana bread, nuts and chocolate chips can be cautiously folded into the batter right after mixing. Nutmeg can easily be replaced by cinnamon, cocoa, as well as ginger.
Banana bread is good for school lunches or hurried weekday breakfasts, and is usually a excellent solution to raises blood sugar during the dreaded afternoon doldrums. Whether the goal is really a wholesome breakfast food or even a decadent dessert, banana bread is a universal ease foods that will usually fit the bill.
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Restaurant Recipes Made At Home
March 1, 2010
Famous restaurant recipes are made available to you, you just need to know how to find them. Which means that you can cook your favorite restaurant foods from your favorite location, your home. This helps to reduce the price down extremely, which can help you to cut down on your budget.
Still, you wont feel deprived because you will still get to have your favorite foods. You can locate these recipes offered right on the web by joining a recipe membership site. First you need to locate one, type in the restaurant name and the name of the recipe, and then you will be in your own kitchen cooking up these dishes.
What, if you are trying to find other types of recipes, you can find loads of the best restaurants offering their versions. If you want a great burger and good portion of French fries, you shouldn’t have to settle for anything less? There isn’t anything better than a home made American apple pie? Yes, if you top it with a scoop of ice cream!
If you would like to find any of these American recipe dishes the best news is that there are a lot of databases on the internet that offer them. You get to pick from meats, seafood, pasta dishes, and vegetables. There are even desserts available. You can find restaurant recipes that are in this tradition as well.
Locating recipes also goes for spicy Mexican recipes. One of the major things to do when it comes to Mexican type of food is to find a high quality spice blend that screams Mexican! There are a lot out there that you can simply pick up, bring home and apply in your recipes to recreate a restaurant recipe or to help you in coming up with that recipe that you remember your grandmother preparing when you were still a kid. You can locate recipes to help you make these recipes as well.
Today, it is very costly to go to a restaurant for a nice meal. And if you have more in your group, the more outrageous the prices are. Regardless, for a lot of people, there is frequently a craving for that exceptional plate or that special dessert.
If you are one of those many people that has this issue, not a problem anymore. There are plenty of online recipe membership sites where you can go to, to find the top restaurant secret recipes out there to entice your taste buds at home.
Are you looking for cheesecake factory recipes? Come view our website about restaurant recipes where you can get recipes from all your favorite restaurants.