Set oven at 400\u00b0f. 200\u00b0c. gas mark 6. Grease a shallow 11 x 16 pan, line with waxed paper.
Grease and lightly flour the paper. Sift together the flour, cocoa and cornstarch.
Beat the egg whites with salt until they hold soft peaks.
Beat in the sugar a tablespoon at a time.
Continue beating until egg whites are very firm.
Break up the yolks with a fork, add vanilla.
Fold 1/4 of egg white mixture into the yolks.
Pour this on top of the remaining whites.
Sprinkle cocoa mixture on the top, fold gently together.< ...
n spirals on ends of buche and stumps, starting at center
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Preheat oven to 350\u00b0. Butter a 10 x 15-inch jelly roll pan. Line it with waxed paper, extending 4-inches beyond the ends of the pan. Butter the waxed paper and set it aside. Wet a towel and squeeze it until it is damp-dry.
1. Preheat oven to 375\u00b0.
Butter a 15 x 10-inch jelly roll pan. Line with a piece of waxed paper 1/2-inch smaller than the pan; butter the paper.
Grease the bottom of a 15x10x1\" jelly roll pan; line w/ waxed paper; grease slightly.
Preheat oven to 375.
In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
At low speed, beat in cocoa, vanilla, salt, just until smooth.
With ...
Labne Mousse:
Whip cream to soft peak and reserve.
Bloom gelatin and reserve.
In a saucepan combine milk and 1/4 labne and bring to a boil with the juniper and black pepper.
Add bloomed gelatin and strain into chocolate.
Emulsify with immersion blender.
Combine well with remaining labne.
Fold in whipped cream.
Cast into desired mold.
Almond Dacquoise:
In a bowl mix together Flour, Sugar 1, Salt, and almond flour and reserve.
Whip egg whites to soft peak then fold in Sugar 2.
Fold meringue into dry ...
MAKING THE CAKE: Preheat oven to 375\u00b0F.
Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
Next butter paper and slides of pan; dust with flour.
Sift together flour, cocoa, baking powder and salt; set aside.
Beat eggs until thick and lemon-colored.
Gradually add sugar, beating well after each addition.
Beat until thick and fluffy.
Fold in water and vanilla, then flour mixture, stir until smooth.
Spread mixture evenly in pan and bake 12 to 15 minutes.
Meanwhile, sprinkle a kitchen ...
Beat egg yolks until thick and lemon colored; gradually beat in 1/4 cup of sugar and vanilla.
Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately ...
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch jelly roll pan with 1 teaspoon butter and line with parchment paper. Grease parchment paper with 1 teaspoon butter.
Whisk flour, cocoa powder, and salt together in a small bowl.
Combine egg yolks, 1/4 cup confectioners' sugar, and vanilla extract in a bowl; beat with an electric mixer on medium-high speed until pale yellow, 3 to 4 minutes.
Clean the beaters of the electric mixer. Beat egg whites in a bowl on medium-high speed until foamy, 1 to 2 minutes. Gradually add ...
Preheat oven to 350\u00b0F.
Line the bottom of a 10\" x 15\" x 1\" jelly roll pan with waxed paper. Butter the waxed paper.
Grind walnuts in food processor. Put into a bowl. Add flour and cocoa, stir to combine. Set aside.
Beat egg whites, salt and cream of tartar to soft peaks. Gradually add 1/3 cup sugar.
In another bowl, beat egg yolks (no need to wash beaters), remaining sugar and vanilla until thick.
Pour yolk mixture over whites, fold gently together.
Gradually fold in walnut mixture. Scrape into prepared pan. Gently ...
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
nto crust.
Pour dulce de leche into a microwave-safe
squeeze excess liquid from pico de gallo.
Mix all ingredients
Combine first six ingredients in a zip lock bag or bowl.
Add salmon and seal or cover.
Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).