Italian Leek Pizza Muffins

These muffins serve two or three people as a main course and four people as a starter. You could also add a slice of plum tomato to each muffin or you could use cheddar cheese instead of mozzarella.

Ingredients List:
250g leeks
4 savory muffins
4 slices ham, prosciutto if you can get it, cut in half
100g mozzarella
4 tbsp. fresh basil leaves
1 tbsp. olive oil
Salt and pepper

Directions:
1) Finely chop the basil leaves. Cut the mozzarella into slices and then finely shred the leeks. Cut the muffins in half.

2) Heat the oil in a pan and sauté the leeks over a relatively high heat for up to ten minutes with some salt and pepper until they’re softened.

3) Meanwhile, put the muffins under the grill so that they can toast.

4) Top each muffin half with the leeks, and then divide the basil between the muffins. Top each muffin with a half of a slice of ham and some mozzarella.

5) Put the muffins back under the grill until the cheese melts and browns, then sprinkle with some pepper before serving.

Source: Leek Recipe.

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Published in: on June 10, 2011 at 11:17 am  Leave a Comment  
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Prawn and Sesame Stir Fry

This flavourful and fresh stir fry would be perfect with either a zingy salad or some steamed rice.

Ingredient List:
500g prawns, peeled and deveined
250g sugar snap peas
175ml chicken stock
1 red pepper
3 spring onions
1 tbsp. sesame seeds
2 tbsp. sesame oil
2 tbsp. corn flour
3 tbsp. teriyaki sauce
1 garlic clove
½ tsp. cayenne pepper
½ tsp. ground ginger

Directions:
1) Finely chop the spring onions and prepare the pepper by getting rid of the seeds and pith, then chop it finely. Mince the garlic clove.

2) Put the prawns, ginger, cayenne pepper, sesame seeds and minced garlic clove into a plastic bag and put the bag into the fridge to marinade for an hour or so.

3) When you’re ready to cook, heat the sesame oil in a wok and stir fry the pepper and spring onions for three to four minutes.

4) Add the teriyaki sauce, then add the sugar snap peas and the prawns and cook for a further four minutes or until the prawns are just cooked.

5) Mix the corn flour with the chicken stock until smooth. Pour it into the stir fry and cook until the sauce boils, then remove from the heat and serve.

Source: Stir Fry Recipes.

Published in: on May 24, 2011 at 11:58 am  Comments (1)  
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Haddock with a Lemon Sauce

Traditionally, lemon is a fantastic flavour that works well with all sorts of fish. Serve this lemon haddock with some buttered new potatoes.

Ingredients List:
300ml fish stock
2 bay leaves
Peppercorns
1 egg
Sprigs of dill
4 haddock fillets
1 lemon
2 tsp. arrowroot

Method of Preparation:
1) Zest the lemon and then cut it in two and squeeze all the juice from it.

2) Place the stock, lemon zest, bay leaves, peppercorns and sprigs of dill into a saucepan and bring the liquid to a simmer. Place the haddock fillets into the liquor and cook them for around 8 minutes or until flaking and tender.

3) Drain the stock and reserve 150ml of it.

4) Mix the lemon juice and the arrowroot in a saucepan, stirring all the time until combined and thickened. Add the stock in to the mixture, very slowly, stirring all the time until smooth and thickened.

5) Whisk the egg in a jug and then pour it into the sauce mixture very slowly, whisking constantly for around 4 minutes to prevent the egg from curdling. Once thickened, pour the sauce over the fish fillets.

Source: Haddock Recipes.

Published in: on April 11, 2011 at 11:08 am  Leave a Comment  
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Raspberry Vanilla Trifle

This trifle is topped with macaroons to make it extra special. It also calls for sherry, but you can omit it if you’re serving this trifle to children.

Ingredients List:
250g raspberries
250ml double cream
250ml custard (packet, or make your own)
50g icing sugar
12 sponge fingers (packet, or make your own)
2 tbsp. sherry
8 macaroons
1 tsp. vanilla extract

Directions:
1. Mix the raspberries with the icing sugar and 1 tbsp. of the sherry. Set them to one side.

2. Place the sponge fingers at the bottom of a serving dish and sprinkle them with the remaining sherry.

3. Place the raspberries over the sponge fingers.

4. Whisk the cream until stiff peaks form. Mix the vanilla into the custard and then fold the cream and custard together until marbled.

5. Spread the custard cream mixture over the raspberries and arrange the macaroons over the top of the trifle.

6. Place the trifle into the fridge for around an hour before serving.

Source: Trifle Recipes.

Published in: on March 28, 2011 at 2:35 pm  Leave a Comment  
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Sweet Japanese Cucumbers

Serve this refreshing marinated salad alongside meats and seafood to help digest a heavier meal.

Ingredients:
2 medium cucumbers, halved lengthwise, seeded, very thinly sliced
4 red radishes, very thinly sliced
¼ cup rice vinegar
2 teaspoons sugar
1 teaspoon soy sauce
2 tablespoons black sesame seeds

Directions:
1) Combine cucumbers and radishes in a medium bowl.

2) Whisk together vinegar, sugar, and soy sauce in a small bowl until dissolved. Pour over cucumber mixture; toss well to coat.

3) Serve on small plates; top with sesame seeds.

Source: Cucumber Recipe.

Published in: on March 22, 2011 at 11:38 am  Leave a Comment  

Pumpkin Bread Pudding

This bread pud is a wintery treat that’s prefect for using up any pumpkin leftovers. You could also use carrots in place of the pumpkin for a twist on carrot cake.

Ingredients List:
350ml full fat milk
120g white bread, torn into pieces
60g dark chocolate, chopped into small pieces
2 tbsp. brown sugar
130g caster sugar
185g pumpkin, pureed
1 egg + 3 egg yolks
Dash of vanilla extract
Pinch of salt
1 tsp. ground allspice

Directions:
1) Preheat the oven to 180C and grease a small baking dish.

2) Whisk together the eggs until smooth and fluffy, then gradually whisk in the milk along with the caster sugar, vanilla extract, salt, ground allspice and pumpkin. Whisk until completely smooth.

3) Pour the mixture over the bread and allow it to sit for five minutes. Put the mixture into the baking dish and then sprinkle the chocolate and brown sugar over the top.

4) Cook the pudding for 40 minutes, until golden brown and fluffy and serve with runny cream.

Source: Bread Pudding Recipes.

Published in: on March 17, 2011 at 1:14 pm  Comments (1)  
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Soft Chocolate Pretzels

Store-bought pizza dough rolls out to make pretzels, and they get a double chocolate treatment—giving you a pretzel dessert unlike any you’ve ever had.

Ingredients List:
Flour, for dusting
1 (1-pound) package pizza dough, unbaked
1/2 cup semisweet chocolate chips
4 cups hot water
1/4 cup baking soda
3 tablespoons sugar
2 tablespoons cocoa powder
1 teaspoon kosher salt

Directions:
1) Gently dust a flat working surface with flour. Roll out pizza dough; sprinkle with chocolate chips. Knead a few times to incorporate. Cover and chill 1 hour.

2) Preheat oven to 450°F. Lightly grease a large baking sheet.

3) Combine hot water and baking soda in a very large bowl; set aside.

4) Turn dough out onto a lightly floured surface; divide into 12 equal pieces. Roll each into a long, thin rope and twist into a pretzel; transfer to prepared baking sheet and repeat with remaining dough.

5) Combine sugar, cocoa, and salt in a small bowl to mix; set aside.

6) Dip each shaped pretzel into hot baking soda mixture, shaking off excess liquid. Replace on prepared baking sheet. Sprinkle pretzels with sugar mixture.

7) Bake until pretzels are puffed and golden, 9 to 12 minutes. Let cool 5 minutes on sheet; transfer to a wire rack to cool completely.

Source: Pretzels Recipe.

Published in: on March 15, 2011 at 10:23 am  Leave a Comment  
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Sweet Almond Stuffing

This stuffing can either be cooked or left cold – it’s up to you. It’s delicious in peaches, pears, nectarines and pumpkins.

Ingredients List:
2 peaches
75g blanched whole almonds
10 amaretti biscuits
1 tsp. almond extract
1 tsp. vanilla extract
1 free range egg white
7-8 dried apricots
Glug of liquor – use whatever you fancy, orange based liquors work well

Directions:
Peel the peaches and then cut them in half. Remove the stone and chop them finely.

Place the amaretti biscuits into a plastic bag and give them a bash up with a rolling pin. Continue to crunch them up until they resemble crumbs.

Toast the almonds in a dry frying pan until they’re lightly browned. They’ll burn quickly, so keep an eye on them.

Roughly chop the dried apricots.

Mix the peaches, amaretti crumbs, egg white, apricots, vanilla and almond extracts and the glug of liquor in a large bowl. Use the mixture to stuff fruit. You can also leave out the liquor if you prefer.

If cooking the mixture, it needs about 20 minutes in a 190C oven.

Source: Stuffing Recipes.

Published in: on February 24, 2011 at 4:44 pm  Leave a Comment  
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Southern Baked Rice Pudding

An old-fashioned American standby dessert, Southern rice pudding is baked with lots of sugar, butter, and spice. Almost as good as Grandma’s secret recipe.

Ingredient List:
4 eggs, lightly beaten
4 cups whole milk
¾ cup packed light brown sugar
2 tablespoons butter
2 cups cooked white rice
½ cup raisins
2 cinnamon sticks

Preparation Method:
1) Preheat oven to 300°F. Lightly grease a casserole dish.

2) Combine all ingredients in a large bowl; mix well until evenly combined. Pour into prepared dish, spreading mixture evenly.

3) Bake uncovered 30 minutes; remove from oven and stir well. Bake an additional 30 to 45 minutes, until pudding is thick and almost set.

4) Serve warm or chilled.

Source: Rice Pudding Recipes.

Published in: on February 22, 2011 at 11:14 am  Comments (5)  
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Corned Beef Hash

Don’t settle for canned corned beef hash; you can make it from scratch in just minutes at home.

Ingredients:
½ pound potatoes, peeled, cut into small dice
4 tablespoons unsalted butter
1 cup diced onions
2 pounds cooked corned beef, shredded, chopped
Salt and black pepper, to taste
Fried eggs, for serving

Directions:
1) Combine potatoes and water to cover in a medium pot; bring to a boil over high heat. Cook until potatoes are just tender, about 10 minutes. Drain and set aside.

2) Melt butter in a large, heavy skillet over medium. Add onions and cook until translucent, stirring occasionally, about 4 minutes.

3) Add reserved potatoes and beef; press down with a spatula to brown potatoes and beef. Cook until cook until potatoes and beef are browned and crisped, about 3 minutes. Flip and cook an additional 3 to 5 minutes, until browned and crisped. Season to taste with salt and pepper.

4) Serve warm with fried eggs.

Source: Corned Beef Recipes.

Published in: on February 14, 2011 at 2:48 pm  Comments (3)  
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