Acquire great cooking skills and create delicious appetizers
INGREDIENTS: 1 cup butter softened 1/4 cup granulated sugar 1 teaspoon vanilla extract 2 cups all purpose flour 1 cup finely chopped pecans 1/2 cup miniature chocolate chips 1 1/2 cups powdered sugar INSTRUCTIONS: Preheat the oven to 325 degrees F. Line two sheet pans with parchment paper or nonstick baking mats. Place the butter and granulated sugar in the …
INGREDIENTS: Salt 4 ounces bow tie (farfalle), linguini, or spaghetti pasta 2 tablespoons extra virgin olive oil (plus more) 1/2 medium onion, chopped Pinch chili pepper flakes 1 (6-ounce) can tuna packed in olive oil, drained 1 tablespoon capers 1/4 teaspoon salt 1/4 cup dry white …
CAESAR DRESSING
FICELLE BREAD
CHICKEN MARINADE
TO SERVE
1-To prepare the chicken, butterfly the chicken so you have 2 pieces. Place between 2 pieces of cling film and pound the chicken breast to about 4-5mm thick
2 chicken breasts
2-Lightly whisk all of the marinade ingredients in a bowl until combined, mix in the chicken until well coated. Leave overnight (or for 12 hours) in the fridge
80ml of olive oil
2 tsp rosemary
2 tsp thyme
1/2 tsp garlic, finely chopped
1/4 lemon, zested and juiced
2 pinches of salt
1 pinch of pepper
3-For the Caesar dressing, blend the mustard, salt, pepper, vinegar, garlic, anchovies and egg yolk, then slowly pour in the oil, with the blade still running, until the sauce starts to thicken and emulsify
1/3 tsp English mustard
1 pinch of salt
1 pinch of black pepper
1 1/4 tsp white wine vinegar
1/2 tsp garlic, finely chopped
2 anchovy fillets
1 egg yolk
120ml of vegetable oil
4-Next, add the lemon juice, Parmesan, Worcestershire sauce and Tabasco. If the mixture is too thick, add a little water. If your dressing splits you can add lemon juice to help bring it back together again
1 1/4 tsp lemon juice
10g of Parmesan, grated
1 tsp Worcestershire sauce
1 dash of Tabasco
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Image Source:*greatbritishchefs.com
Source:greatbritishchefs.com
Ingredients: FUDGE BROWNIE: 4 Tbsp cold and unsalted butter 10 oz Good quality chocolate (72% cocoa solids) 1 1/2 Cups Firmly packed brown sugar 4 Whole Eggs , beaten lightly 2 tsp vanilla extract 1 1/2 Cups A.p flour 1/2 tsp Kosher salt 1 recipe for Salted caramel sauce 1 cup Salted Caramel Sauce (above recipe) 2 Tblsp granulated sugar 2 packs (1 lb) Cream cheese, at room …
Ingredients: 600g salmon fillets, cut into 8 equal pieces 16 large sea scallops 16 large prawns, peeled and deveined (see Note) 8 (84-98 g) East Coast lobster tails, butterflied or split in half lengthwise (see Note) 1/3 cup butter 1/4 cup white wine or chicken …
Set the pastry sheet out to thaw. Heat the oven to 375°F. Beat the the egg and water in a small bowl with a fork or whisk.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 13 x 9-inch rectangle. Brush the pastry with the honey mustard. Cut the pastry into 8 (about 4 1/2 x 3-inch) rectangles.
Place 1 piece kielbasa on the long edge of each pastry rectangle. Brush the edges with the egg mixture. Roll the pastry around the kielbasa and press the seams and pinch the edges to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on a wire rack for 10 minutes. Serve whole or cut crosswise into thick slices. Serve with additional honey mustard for dipping.
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Image Source:*campbells.com
Source:campbells.com
Ingredients: FOR THE CAKE: 300g granulated sugar ¾ tablespoon dried lavender 175g plain flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 large eggs, lightly beaten 250g Greek yogurt 125ml mild olive oil or sunflower oil Finely grated zest of 1 …
INGREDIENTS: 2 eggs 2/3 cup half-and-half 2 teaspoons vanilla extract 1/2 teaspoon salt 6 slices white bread 2 tablespoons Nutella 1/2 cup strawberries, hulled and cut into medium-sized cubes, plus more for topping Clarified butter or salted butter, for cooking Granulated white sugar, for rolling …
1 tbsp sunflower oil
1 tbsp miso paste
1 1/2 l vegetable stock, or fish stick
1 kg | 6 cups mussels, rinsed with beards removed
4 spring onions, sliced
150 g | 2 cups enoki mushrooms, brushed clean
Salt
Freshly ground black pepper
Method:
1. Heat the oil in a casserole dish set over a medium heat. Whisk in the miso paste, cook for 1 minute, and then whisk in about 250 ml of the stock.
2. Bring to a rapid simmer, add the mussels, and then cover the dish with a lid. Cook until the mussels have opened, about 3-4 minutes; discard any that haven’t opened.
3. Add the remaining stock and the mushrooms, bringing to a simmer. Once simmering, cook for 3-4 minutes until the mushrooms are tender.
4. Stir in the spring onions and some salt and pepper to taste. Ladle into warm bowls and serve immediately.
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Image Source:*stockland.com.au
Source:stockland.com.au
INGREDIENTS : PASSIONFRUIT CURD 1 cup fresh passionfruit pulp (approx. 12 passionfruit) 125g chilled butter, chopped ¾ cup caster sugar 4 egg yolks BISCUIT CRUMB 200g packet shortbread biscuit, crushed ½ cup coconut flakes, toasted MERINGUE 1 cup caster sugar 3 eggs whites METHOD: PASSIONFRUIT …