recipes

7 Layer Dip

Wed, 26 Aug 2009 19:49:32 +0100

INGREDIENTS

1 (1 ounce)/28g package taco seasoning mix
1 (16 ounce)/448g can refried beans
1 (8 ounce)/225g package cream cheese, softened
455g/1 (16 ounce) container sour cream
450g/1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
170g/1 (6 ounce) can sliced black olives, drained
225g/2 cups shredded Cheddar cheese

DIRECTIONS

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Gorgonzola Salad

Wed, 26 Aug 2009 19:49:09 +0100

INGREDIENTS

4 tablespoons butter
110g/1/2 cup dark brown sugar
672g/4 (6 ounce) salmon steaks
80ml/1/3 cup bourbon whiskey

DIRECTIONS

Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

Salmon with Brown Sugar and Bourbon Glaze

Wed, 26 Aug 2009 19:48:49 +0100

INGREDIENTS

4 tablespoons butter
110g/1/2 cup dark brown sugar
672g/4 (6 ounce) salmon steaks
80ml/1/3 cup bourbon whiskey

DIRECTIONS

Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

Sushi Rice

Wed, 26 Aug 2009 19:00:47 +0100

1 Cup of Rice

100mil of Sushi Vinegar

2 Tablespoons of Sugar

Salt to taste

Leek & Bacon Pasta

Thu, 09 Apr 2009 15:27:29 +0100

Ingredients – serves 1

75g dried pasta
2 rashers bacon
1 leek washed and chopped
Parmesan to serve
1/2 tablespoon olive oil
Salt/pepper to season

Instructions

1. Cut the bacon into small pieces and fry in a little oil on a medium/high heat. Once the bacon begins to brown add the leeks and allow them to soften.

2. Meanwhile begin cooking the pasta in slightly salted boiling water.

3. Once the pasta is cooked drain and return to the pan, season the bacon and leek to taste and combine with the pasta.

4. Drizzle a little extra virgin olive oil over the pasta to moisten. Finally grate the parmesan cheese over the dish and serve.

- If you would prefer a creamy sauce add crème fraise instead of olive oil.

- Did you know… Leeks are a great of Vitamin C, iron and fibre. 1 cup of chopped raw leeks contains 57 calories.

5 Step Fresh Tuna Cakes

Wed, 18 Mar 2009 09:38:47 +0100

Ingredients
- 2 (6 ounce) cans albacore tuna drained and flaked
- 1 cup seasoned bread crumbs, divided
- 1 egg, beaten
- 1/4 cup finely chopped green onion
- 1/4 cup finely chopped sweet red pepper
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic
- 1 tablespoon butter

Directions

In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic.

Divide mixture into eight portions; shape into 2-inch balls. Roll balls in remaining bread crumbs.

Flatten to 1/2 inch thickness.

In a large non-stick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown

日式轻乳酪蛋糕

Wed, 26 Aug 2009 19:02:52 +0100

六寸配方八寸的话材料量翻倍

奶油奶酪: 100克 (CREAM CHEESE or SOFT CHEESE)
牛奶 50克
无盐黄油: 30克 (UNSALTED BUTTER)
蛋黄 3个
低筋面粉 15克 (SELF-RAISING FLOUR)
玉米淀粉 10克 (CORNFLOUR)
柠檬汁: 几滴
蛋白: 3个
柠檬汁几滴(可用白醋代替)
细砂糖: 50克

制作:
1:蛋黄和蛋白分开装入干净的容器里( 容器保持干爽无水无油)

剪一张圆的烘焙纸垫在摸子里,外面用锡纸包住防止烤的时候进水.做好备用.

2:低筋面粉和玉米淀粉混合过筛备用.黄油微波融化备用.

3:奶酪加牛奶,隔热水搅拌光滑无颗粒,锅里水烧到65度关最小火慢慢加热.

4:搅拌好乳酪牛奶后分3次加入融化好的黄油,搅拌均匀.再加入柠檬汁拌均匀.

5:分次加入蛋黄,加一个搅拌一个,这个时候动作要快,马上把蛋黄搅拌开来.

6:加入过筛的低粉和玉米淀粉搅拌均匀,用橡皮刮刀操作或者手动打蛋器操作都可以.

7:蛋白加入柠檬汁打成粗泡后分两次加入细砂糖打成湿性发泡(打蛋白的时候先预热烤箱160度)

8:取一部分蛋白到蛋黄湖里轻轻翻拌均匀,再将面糊倒入剩余的蛋白里轻轻翻拌均匀成乳酪蛋糕湖.

9:将蛋糕湖倒入蛋糕模8分满,轻轻磕碰几下.烤盘里装水,将蛋糕摸放入烤盘水浴烤160度烤30分钟上色后转145度烤35分钟.

10:蛋糕取出后两分钟边上就会分离,马上用手将下面望上慢慢推上去脱摸即可,这个时候脱摸的蛋糕会非常的漂亮而且不会回缩,冷却后即可食用也可放入冰箱冷藏到隔天食用.

最后在上面涂一层着哩..用的是柠檬味的JELLY,加点白糖,化开了涂在上面

棉花芝士蛋糕

Wed, 26 Aug 2009 19:03:16 +0100

材料A
250g 軟化奶油芝士[softened cream cheese]
45g 軟化馬芝琳[softened margarine]
100g 動物性鮮奶油[dairy whipping cream]
100g 鮮奶 [fresh milk]

材料B
100g 低筋麵粉[low protein flour]
6粒蛋黃 [egg yolks]

材料C
6粒蛋白[egg whites]
100g幼糖[caster sugar]
1/2 小匙打打粉 [cream of tartar] [幼糖和打打粉一起攪拌均勻]

做法:
1. 材料A 隔水攪煮至溶解, 離火.慢慢加入低筋麵粉攪拌均勻,再逐個加入蛋黃拌勻,備用
2. 用另外一個容器, 將材料C伴打至挺硬
3. 取出1/3的蛋白混合料加入芝士糊裡, 輕輕拌勻,再將全部的蛋白混合料加入攪拌
4. 將芝士糊倒入已鋪好油紙的模中 [10"/25cm] 再放入一個已經注入水的烤盤上,放進預熱的烤箱, 隔水以170'C 蒸烤 30分鐘
5. 讓芝士蛋糕在烤箱中慢慢冷卻,1小時後才取出,就可以脫盤享用了.