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Share my Heart Gallette 2007-09-17 11:40:00 Ingredients : 1 Orange 100g/4oz Sugar 240ml/8fl.oz. Water plus extra 1/2 Vanilla Bean, cut open 1 x 5cm/2-inch stick Cinnamon 1 large Pear, peeled and halved lengthways 150g/+5oz Puff or Flaky Pastry 1 Egg, beaten 100g/4oz Dark Chocolate A large knob of Butter 1 tbsp Water Whipped Cream to serve (Optional) Instructions : 1. Preheat the oven to 200C, 400F, Gas Mark 6. 2. Meanwhile, cut one thin slice from the middle of the orange and set aside. Squeeze the juice from the remainder of the orange into a small saucepan then pare thick strips of peel from the remaining orange shells and add them to the saucepan together with the sugar, water, vanilla and cinnamon. Place the saucepan over a medium heat and bring to the boil, stirring. 3. Once the sugar has melted, add the pear halves and, if necessary enough extra water to just cover. Reduce t ...

Courgette, Cherry Tomato & Goat's Cheese Quiche 2007-09-12 20:39:00 Ingredients : 200g/7oz Shortcrust Pastry 1 Onion 1 tbsp Olive Oil 25g/1oz Butter 2-3 small Courgettes ( zucchini) Salt & Pepper 3 Eggs 120ml/4 fl.oz. Double or Single Cream A little Milk Ground Nutmeg 125g/5oz Semi firm Goat's Cheese e.g Chevre 8 Cherry Tomatoes Instructions : 1. Heat the oven to 170C, 325F, Gas mark 3. Roll the pastry out and line an 22cm/8 inch flan dish. Cover this with greaseproof paper and fill with baking beans. Bake blind in the oven for 10 minutes. Remove the paper and beans and bake for a further 5 minutes. 2. Cut the onion into 6mm/ ¼ inch slices lengthways. Heat the butter and olive oil in a small frying pan until quite hot then fry the onion until golden. Remove the onion from the pan with a slotted spoon and drain on kitchen paper. 3. Cut the courgettes into pieces no smaller than 12mm/½ inch . Reheat the oil and butt ... Amp

Lentil & Cashew Stuff Peppers 2007-09-12 20:36:00 Another recipe making use of the summer glut of Capsicums (sweet peppers). It's quite a filling dish and the recipe below will serve 4 as a starter . However it's also great as a Vegetarian main dish - just double the quantities and serve with rice and a salad. Ingredients : 2 Large Red Capsicums (Sweet Peppers) For the stuffing 50g/2oz Red Lentils 1 tbsp Olive Oil 1 Small Onion, finely chopped Two Garlic Cloves, crushed 2 teasp freshly chopped Thyme 50g/2oz Spinach, shredded ¼ teasp Freshly Grated Nutmeg 25g/1oz Cashew Nuts, finely chopped 25g/1oz Pitted Prunes, chopped 2 tbsp Natural Greek Yoghurt Salt and Black Pepper Instructions : 1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly oil an ovenproof dish. Place the lentils in ... Amp

The Best BBQ Chicken Recipe 2007-09-12 20:35:00 Ingredients : 8 chicken drumsticks150ml chicken stock1 tbsp tomato puree15g butter2 tsp plain flourfreshly ground pepper For the Marinade:150ml red wine2 tbsp lemon juice1 onion, peeled and sliced1 carrot, peeled and sliced1 celery stalk, chopped1 fresh parsley sprig1 fresh thyme sprig1 bay leaf6 black peppercorns, crushed2-4 tbsp oilInstructions : To make the marinade: Mix all the ingredients together and allow to stand for about 1 hour before using. For the chicken: Put the chicken drumsticks in a shallow dish and cover with the marinade. Leave to marinate for 2 to 4 hours in the refrigerator. Barbecue the drumsticks over glowing charcoal until thoroughly cooked and golden brown. Meanwhile put the marinade, stock and tomato puree in a saucepan and bring to the boil. Boil to reduce for 10 minutes. Pour into a jug. Melt the butter in the rinsed out saucepan and stir in the flour. Cook stirring for 1 minute. Gradually strain in the marinade mixture. Simmer until thickened. Ta ...

Kentucky Fried Chicken Recipe 2007-09-12 20:30:00 This crispy Kentucky fried chicken recipe is superb hot or cold. Served with a salad or vegetables it makes a delicious lunch and is ideal for picnics or snacks too.Ingredients : 4 chicken drumsticks4 chicken thighs2 tsp curry powder½ tsp garlic granules½ tsp ground black pepper½ tsp paprika300 ml milkoil for deep frying4 tbsp plain floursalt Instructions : Place the chicken pieces in a large bowl and sprinkle with curry powder, garlic granules, black pepper and salt. Rub the spices well into the chicken then cover and leave to marinate in a cool place for at least 2 hours. Preheat the over to 180 C/350 F/gas mark 4. Pour enough milk into the bowl to cover the chicken and leave to stand for a further 15 minutes. Heat the oil in a large saucepan or deep-fat fryer. Tip the flour onto a plate. Shake off excess milk, dip each piece of chicken in flour and fry two or three pieces at a time until golden but not cooked. Continue until all pieces are fried. Remove with a slotted spoon, p ...

Beef Broth Recipe with Golden Roll Slices 2007-09-12 20:26:00 Delicious homemade soup is welcome any time, ladled from a tureen as a heart worming first meal on a cold winter’s evening, or served chilled from a bowl nestling in chipped ice as a refreshing start to a sophisticated summer meal. Good homemade soup is always delicious and far better than any of the commercial versions. If you are holding a dinner party and require a nice new tureen or any other cooking utensil , try our online discount store. The thickness of a soup is a matter of personal choice and as soup is such a versatile dish, it can be easily adjusted to your own preference. When thinned down with milk or cream, a thickish “main meal” soup can be transformed into a perfect light appetiser Ingredients : 1 carrot 1 turnip(small) 1 onion Salt and pepper ½ small cabbage A sprig of parsley 1 clove garlic (optional) 1 oz butter or margarine 1 qt brown stock A few chives Grated nutmeg 6 thin slices of French breadInstructions : Scrub and peel th ...

Rhubarb Biscuits 2007-09-11 09:07:00 Makes 24-28 Biscuits Ingredients : 100g/4oz Butter 200g/7oz Demerara Sugar 1 Egg 200g/7oz Stewed Rhubarb, drained 225g/8oz Plain Flour A large pinch of Salt 1 teasp Baking Powder 1 teasp Grated Nutmeg 1 teasp Ground Cinnamon 1/2 teasp Ground cloves 100g/4oz Sultanas Instructions : 1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease several baking trays. 2. In a large mixing bowl, cream together the butter and sugar until fluffy. 3. Add the egg a little at a time and beating until well incorporated. 4. Stir in the rhubarb and mix well. 5. In another bowl, mix together the flour, salt, baking powder. 6. Add the flour mixture to the rhubarb mixture and mix u ...

Garlic Mushrooms 2007-09-11 09:03:00 Cooking and Prep time: 30mins Ingredients : 4 Very Large Mushrooms 50g/2oz Butter 2 Garlic Cloves, finely chopped Salt and Black Pepper 4 tbsp Freshly Chopped Parsley 4 Pieces of Ciabatta Bread Instructions : 1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow oven dish which is large enough to take the mushroom caps in one layer. 2. Remove the stalks from the mushrooms and set aside. Place the mushrooms in the prepared dish, dot each with a dot of butter, season with salt and pepper then cover the dish with foil and bake for 20 minutes. 3. Meanwhile, cut the pieces of ciabatta almost in half lengthways as if you were going to make a sandwich, op ...

Watercress Sauce 2007-09-08 00:13:00 Ingredients : 85g/3 ½oz Watercress 300ml/10oz Natural Yoghurt 1 teasp Lemon Juice 1-2 teasp Runny Honey Salt and Black Pepper Instructions : 1. Bring a large pan of lightly salted water to the boil. Reserve 4 sprigs of the watercress for garnish if desired and blanch the remainder in the boiling water for 3 minutes. 2. Remove and drain very well, pressing as much water out as possible. 3. Place the watercress and remaining ingredients in a food processor or blender and process until smooth. 8. Transfer the watercress mixture to a saucepan and warm through very gently, stirring and making sure you do not boil it as it will curdle. Excellent served hot with poached or grilled fish. ...

Green "Power" Smoothie 2007-09-08 00:13:00 Ingredients : 2 Kiwi Fruit, peeled 85g/3.5oz Watercress 150g/+5oz Green Grapes 180ml/6fl.oz. Natural Yoghurt 2 Large Ice Cubes, cracked Honey to taste ( 2-4 teasp) Instructions : 1. Cut the kiwi fruit into pieces and place in a liquidiser together with the remaining ingredients. 2. Blend on low or pulse blend for a few seconds then continue to blend on a fast speed until smooth. ...

Grown Up Jelly 2007-09-08 00:09:00 This fabulous jelly dessert is beautiful and "adult" enough for any grown up. Makes a great to end any dinner party. Easily made with ordinary "kids" jelly but with the addition of raspberries, pomegranate and lots of port! Ingredients : 1 x 135g tablet Raspberry Jelly 60ml/2fl.oz. Boiling Water 1 teasp Sugar 480ml/16fl.oz. Port 100g/4oz Fresh Pomegranate Kernels 100g/4oz Fresh Raspberries Double Cream to serve Basil Leaves to garnish Instructions : 1. Cut or tear the jelly tablet into squares, place in a heatproof measuring jug or bowl together with the sugar and water and microwave on high for 1 minute. 2. Remove from the microwave and stir until the jelly is completely dissolved. If you don't have a microwave just stir un ...

Ginger Peach Salsa 2007-09-08 00:04:00 August is Peach Month! This superb salsa is quickly made and combines the freshness of peaches, crunch of capsicums, tang of lime juice and heat of chillies. Goes particularly well to grilled or barbecued chicken, pork and fish or cold meats. Ingredients : 2 Large ripe but firm Peaches 4 Spring Onions, finely chopped 2 Chillies, deseeded and finely chopped 1 Capsicum (sweet Pepper), deseeded and chopped 2 teasp Finely chopped or grated Root Ginger The juice of ½ a Lime 2 tbsp freshly chopped Coriander Salt and Black PepperInstructions : 1. Peel the peaches and finely dice the flesh. 2. Place in a mixing bowl together with the remaining ingredients and mix well. Eat immediately or cover with clingfilm and leave to rest for 30 minutes to allow the flavours to develop. ...

THAI SAUSAGE-CHIANG MAI STYLE 2007-09-08 00:02:00 Ingredient : (Sai Grog Chiang Mai) 4 x Lg Dried chilies, Soak in water until soft 1/2 ts Salt 1 tb Minced lemon grass 1 t Minced cilantro roots 1 t Kaffir lime zest/lime zest 1/2 ts Minced galanga 2 ts Minced garlic 1 tb Minced red onions 2 c Ground pork (80-85% lean) 1 tb Minced Kaffir lime leaves 1/4 c Chopped cilantro leaves 2 tb Fish sauce Long sausage casing, 25? 1/4 c SaltPreparation : Turn the casing inside out and rub with 1/4 cup salt and a little water gently but very well. Rinse again and again until it become odorless. Then turn it right side out and squeeze out the excess water. Combine softened dried chilies, 1/2 tsp salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions ...

THAI SALMON STEAKS IN PANANG CURRY SAUCE 2007-09-07 23:58:00 Ingredient : 2 8 Ounce Salmon Steaks 2 ts Thai Panang Curry Base * 1/2 c Chicken Broth (Skim Fat) 4 ts White Wine 1/2 c Thai Coconut Milk **Preparation : * Use A Taste of Thai Panang Curry Base. ** Use A Taste of Thai Coconut Milk. In a saucepan dissolve the curry base in the chicken stock. Bring to a boil. Add the white wine and simmer for several minutes. Stir in coconut milk; return to a boil. Simmer for several minutes. Sauce will thicken slightly. Serve sauce over broiled salmon steaks. From: Syd's Cookbook. ...

Thai Rice Noodles with Collard Greens 2007-09-07 23:47:00 Ingredient : 1 pound noodles rice noodles 2 tablespoons oyster sauce 1 1/2 tablespoons fish sauce 1 teaspoon arrowroot 1 cup chicken stock 3 tablespoons vegetable oil 3 cloves garlic finely minced 8 ounces boneless skinless chicken breast halves thinly sliced 1 tablespoon tamari soy sauce Preparation :Soak the rice noodles, or prepare according to package directions.In a small bowl, mix together the oyster sauce, fish sauce, arrowroot & chicken stock.In a wok or large skillet, heat the oil over high heat. When the oil begins to smoke, add the garlic & chicken.Stir-fry until the chicken is just cooked through, about 3-5 minutes. Add the noodles & the tamari. Toss to mix. The noodles should become a little golden & crisp on the edges.Add the collard greens. Stir fry rapidly for a few minutes, then add the sauce; cover & cook for a few minutes toallow the greens ...