Gorgonzola Polenta & Mixed-Herb Gremolata Preparation Planning tip:<
ruit (cranberries, raisins, cherries or mixed fruits) and fill the centres
Wash and drain berries; halve strawberries.
Add all berries to a large 6 to 8-quart saucepan.
Add pectin to berries and stir together.
Over high heat, bring mixture to a boil, stirring constantly.
Quickly add sugar.
Bring to a full, rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat and skim foam.
Ladle into clean, hot 1/2-pint jars, leaving 1/4-inch headspace.
Wipe jar rims with damp cloth; apply new lids and ring bands.
Process in a simmering water bath for 10 minutes.
Cube zucchini for chunk or shred for crushed pineapple. The shredded with
ith parchment paper. Sprinkle the mixed berries with the powdered sugar
hem yourself. Pick the crabs for all their meat and reserve
o 3 quarts of water for the pasta. Add 1 tsp
archment paper and foil. Bake for 40-45 mins, or until
Combine mixed berries, sugar and wine in a medium saucepan. Gently heat for 5-6 mins, until defrosted. Bring to a boil then cook, stirring occasionally, for 8-10 mins, until juices have reduced by 1/2. Remove from heat and let cool completely.
Whip heavy cream to soft peaks then fold into fromage blanc.
To serve, layer fruit compote and fromage blanc mixture in small stemmed serving glasses. Decorate with reserved fruits. Chill for up to 20 mins before serving.
cloves and cinnamon.
Fry for a few seconds.
Now
Preheat oven to 425\u00b0F. Line a large baking tray with parchment paper.
Roll out puff pastry into a 12x10 inch rectangle. Place on prepared tray and chill for 10 mins.
Meanwhile, melt butter in a saucepan over medium heat. Cook onions for 5 mins, or until softened. Season. Set aside to cool.
Spread pesto over puff pastry, leaving a 1 inch border. Top with onions and tomatoes then sprinkle with Parmesan. Bake for 20 mins, or until tomatoes have softened and Parmesan melts. Sprinkle with basil. Serve with salad.
tbsp onions and saute for about 5 mins. Remove the
For the hash brown, mix the
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat olive oil over medium-high heat. Stir-fry mixed seafood and spring onions for 1-2 mins, until heated. Add vodka and cook for 1 min, until almost evaporated. Add cream and 4 tbsp dill. Season. Cook for 1-2 mins, until slightly thickened.
Add pasta to sauce and toss until well coated. Sprinkle with remaining dill to garnish.
Heat butter in a pan.
Add plain flour.
Roast on low flame for 3 minutes.
Add milk.
Stir continuously to avoid lumps.
Boil the sauce till it becomes reasonably thick.
Add salt, pepper and chopped chillies as per taste.
Add boiled mixed vegetables and paneer.
Mix well.
Cook on low flame for a minute.
Garnish with corriander leaves.
Serve hot with naans/parathas/rotis.
ENJOY!
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
o form a crust. Chill for 30 mins.
Puree and
ombine all cake ingredients, except for berries, in a large mixing
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Cook potato chunks in a large saucepan of salted water for 10 mins, until tender. Drain and return to pan. Heat on medium for 1 min to dry. Remove from heat and mash well. Fold in tuna, parsley, egg and onion. Season to taste.
Heat oil in a medium saucepan to 350\u00b0F, until a cube of bread sizzles on contact. Spoon tuna mixture, in batches, into oil and deep-fry for 2 mins, until golden. Drain on paper towels.
For the salad, beat together oil and vinegar and toss with salad greens. Serve with tuna cakes with lemon wedges.