All about Food: recipe

Showing posts with label recipe. Show all posts

Sunday, February 16, 2014

The Perfect Italian Dessert

There are some dishes that practically everyone likes, and that guarantee success at any dinner party. These are the dishes that I call the perfect menu just made of pizza and tiramisu. In my life I have not found anyone who does not appreciate this menu and more importantly fitting both for adults and children. There are anyway attentions that must be taken. For example, if there are children it is better to choose the recipe for tiramisu with no raw eggs with malt-coffee , the taste remains great and certainly your moms will appreciate this attention for the detail. And if you have people with the problem of CD, no problem, try the recipe for gluten-free pizza and everything is resolved.

Many are frightened by having to cook the pizza thinking that the pizza dough requires expertise from pizza, while it is one of the easiest things to make. And I'm not talking about buying pizza dough from the baker and dress and cook it, i'm talking about just do it by yourself. The ingredients of pizza are very few and easy to find and pizza recipes can be found in any book of recipes; the same thing for the tiramisu dessert recipe that is definitely among the best known and most widespread. But let's see how to make pizza and tiramisu so quick and easy. As there are many recipes for tiramisu, the one i'm proposing is the original recipe for this kind of easy desserts; beware of imitations, you will not get a satisfying result and you'll make a bad impression with your guests.

This is a classic Pizza-recipe: 800 grams of flour 0, 500 ml of water, 25 grams of yeast, a pinch of salt and a tablespoon of olive oil. Dissolve the yeast in water and add 500 grams of flour. It forms a very liquid dough (called poolishbe); set it to rise for about 1 hour. Add the remaining flour, salt, oil and mix very well. The pizza dough is almost ready. Put it to rise and when it is doubled in volume divide it in 2 parts and roll it out. Now you just need to dress as you like, for example with the classic tomato and oregano, but there are really a lot of ways to dress this kind of food, following your cooking inspiration. Bake it at 200 degrees for about 15 minutes, then add the mozzarella, a drizzle of olive oil and put it all in oven for about 5 minutes. Follow this recipe and you'll get the best home-made pizza of ever.

How just said, this is the original tiramisu recipe: 500 grams of mascarpone, 6 eggs, 100 gr sugar, 350 grams of biscuits, coffee and cocoa powder. Whip the egg yolks with sugar and add mascarpone, after softening it with a wooden spoon. Beat the egg whites until stiff and then add it to the cream. Now you just need to dial the tiramisu in a platter, alternating a layer of ladyfingers soaked in coffee with a layer of cream and finishing it with a fine dusting of cocoa. Follow this recipe and you'll get the best home-made tiramisu of ever, with the guarantee that this is a type of dessert that has always been a remarkable success. This is the best way to make a very good dishes.

Classic tiramisu recipe

Ingredients:

8 ounces Italian mascarpone cheese
10 ladyfingers
2 small egg yolks
2 tablespoons sugar
2 ounces espresso or extra strong coffee, cooled
1-1/2 tablespoons dark rum or brandy
2 tablespoons unsweetened cocoa
Chocolate shavings for garnish (optional)

Directions:

In a bowl, whisk egg yolks, sugar and half of the brandy. Whip the mixture fast to thicken. Fold in the mascarpone spoon by spoon. The mixture should be nice and thick. If it isn't thick and comes out runny, use a hand blender with whipping blades and blend until thick.
Mix espresso and the rest of the brandy on a small plate. Dip each side of the ladyfingers quickly (do not soak) and add a layer to the bottom of your serving dish. Top the dipped ladyfingers with about 1/3 of the cheese mixture; then repeat and top with the rest of mascarpone.
Cover the tiramisu and rest in the fridge for four hours or overnight. Before serving, sprinkle cocoa and chocolate shavings on top.

Source: http://www.sheknows.com/food-and-recipes/articles/948171/classic-tiramisu-recipe

Monday, January 13, 2014

How to Deep Fry Fish

There are various cooking methods for fish, including steaming, poaching, grilling, and sauteing. Deep fried fish, however, is in a league of its own and it is true that fried fish is a real comfort food. You can choose from a crispy breadcrumb coating or a crunchy batter and there are also various types of fish that suit this cooking method.

Frying has been a popular cooking method in the South for a long time and you can serve battered, fried fish with French fries, spicy potato wedges or anything else you like. Other popular gourmet recipes for fried fish include baked beans, creamy coleslaw or crispy onion rings.

The Right Oil Temperature

Most good deep fryers will have a temperature indicator on them but if yours does not, drop a bread cube into the hot oil. If it is golden brown in fifty seconds, the oil is the perfect temperature for making a deep fried fish recipe. Battering and frying fish might add calories but if your oil is at the correct temperature before you begin, this helps to keep the absorption level down.

Also, do not crowd food in the deep fryer because this makes the temperature of the oil drop and increases the oil absorption, resulting in a soggy batter. Fry three or four pieces of battered fish at once, for the best results.

Handy Tips for Fantastic Fried Fish

Fish cooks quickly in the deep fryer. When the batter is crispy and browned, the fish ought to be cooked all the way through. Use small pieces of fish for easier handling and to ensure it cooks perfectly all the way through.

If you are frying a lot of fish at once, you can keep the cooked fish warm on a paper towel-lined cookie sheet in a 200 degrees F oven until you have finished all the fish. You should choose a mild-flavored fish with a firm texture. Cod is a great fish to deep fry. Other possibilities include catfish and haddock.

Recipe for Deep Fried Cod

This is a simple recipe for fried cod. The fish comes out deliciously tender with a mouthwatering crunchy batter. This recipe makes enough crispy fried cod to serve six people.

You will need:

2 cups sifted all-purpose flour
1 cup milk
2 eggs
2 lbs cod fillets
2 teaspoons baking powder
2 tablespoons vegetable oil
3 teaspoons salt
Vegetable oil, for deep frying

How to make it:

Preheat some oil in a deep fat fryer to 375 degrees F. Combine the salt, baking powder, and flour and coat the cod in this mixture. Beat the eggs with the milk and two tablespoons of oil, then mix in the rest of the flour mixture and keep beating until the batter is smooth.

Dip the fish into this mixture then deep fry the fillets until they are golden brown and crispy. Drain the fried cod on paper towels and serve hot with your favorite side dishes.

Source: www.bhg.com/recipes/fish/basics/how-to-fry-fish/

Sunday, December 22, 2013

Christmas Baked Chicken Recipe

Discover the tastiest baked chicken recipe on the Internet! Today, we have put together our top recipes for you to enjoy. In fact, both of these recipes continue to get great reviews. Since baked chicken is part of a balanced diet. It is both good for you and when added to a great recipe, it is simply delicious! Today, you will have at your fingertips a couple of baked chicken recipes and our we will recommend a resource for for you to find even more succulent healthy chicken recipes!
GOURMANDIA

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2 DAYS AGO
Baked Chicken Recipes
Chicken in the oven sounds a lot healthier than on the deep fryer. So it’s good to have several baked chicken recipes to turn to when you want to deviate from the usual batter-dipped and fried chicken. Baked chicken can replicate the crispness of fried chicken, with the right application of breadcrumbs or coating. Either way, chicken remains moist especially if it’s been marinated in buttermilk (and similar ingredients) before being coated and arranged in the baking pan.

Aside from the crispness similar to fried chicken, baked chicken can also just simply be crust-less in appearance—baked, a little brown, with no fried chicken texture on top. After all, baked chicken varies according to the recipe. Foremost to consider is whether to bake the whole chicken itself or select serving pieces (like just the thigh or just the breast). Baking the whole chicken almost always constitute as roasted chicken while you can do a lot more with just the pieces—stuff it with a bit of filling, add vegetables and a tomato sauce to it, or pour barbecue sauce for a healthy baked chicken recipe.
Source: http://www.gourmandia.com/recipes/ingredients/chicken-recipes/baked-chicken-recipes
Baked Chicken Tenders With Pasta
GOURMANDIA

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3 MONTHS AGO
Ingredients:

1/2 cup honey
2 tbsp. apricot jam or preserves
2 1/2 lbs. boneless, skinless chicken, cut into strips
2 1/2 cups bread crumbs
8 oz. pasta

Preparation Instructions:

1 Preheat oven to 350 degrees. In a small mixing bowl, combine honey and preserves.
2. Coat chicken pieces with honey mixture, be sure to cover both sides. Dredge through bread crumbs.
3 Place chicken pieces on a lightly oiled cookie sheet. Bake 20 minutes on each side, or until chicken is lightly browned.
4 While chicken is baking, cook pasta according to package directions. Drain. Transfer pasta to a serving dish. Top with chicken and serve.
Gourmandia Chicken Recipes

BPPZYTYRLRJQDT0W2LPFEA

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A YEAR AGO
TRIALX

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2 DAYS AGO
Chicken Broccoli Bake

2 Cups chopped cooked broccoli

2cups soft bread cubes

2 cups cubed cooked chicken

1 jar Heinz Homestyle chicken gravy

Dash Pepper

2 cups grated sharp cheese

1/2 cup undiluted evaporated mild

In buttered baking dish, layer broccoli, chicken, bread cubes, and cheese. Combine gravy, mild, and pepper. Pour over chicken. Bake on 375 for 30 minutes.

Source: EzineArticles.com/731523

Wednesday, December 18, 2013

Top Christmas Dinners

Christmas is here! Merry Christmas to one and all – may you have a happy and joyous Christmas day. To view more top gourmet recipes. Visit GourmetRecipe.com

Friday, September 20, 2013

French Desserts Recipes

Many people think of French cooking as being fussy and time consuming, and while it is true that French cuisine takes food preparation to dizzying heights, most of the cooking going on in French kitchens on a daily basis is simple and to the point. After all, French people are just as busy as you are, and they too are looking for shortcuts and easy ways to get dinner on the table.
BUZZLE

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4 DAYS AGO
TIMEINC

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4 DAYS AGO
Here are three fine examples of what you might find for Dessert Recipes if you were to eat at a French friend's house. Each of these is

Made with five or less ingredients, all of which you are likely to have on hand.

Require less than 20 minutes preparation time.

Will satisfy both with their elegant presentation and with their good taste

Creme caramel

1 1/3 cup sugar, divided
3 cups milk
1 teaspoon vanilla
4 large eggs

To make the caramel, place 2/3 cup of sugar in a small saucepan and wet with just enough water to dissolve it (about 1 tablespoon). Heat on medium heat, shaking the pan occasionally. The sugar will boil for a while until it starts to turn brown. As soon as it starts to turn brown remove it from the heat and pour the caramel into 6 ramekins.

In another saucepan, heat the milk with the other 2/3 cup sugar until it reaches a boil. Stir in vanilla. In a sturdy bowl, beat the eggs until light. Whisk in the hot milk, slowly at first to avoid coagulating the eggs. Whisk to completely mix.

Pour (or ladle if that works better for you) the milk mixture into the ramekins on top of the caramel. Place all 6 ramekins in a large oven proof dish. Fill the dish with water to about 2/3 the height of the ramekins.

Carefully place in 300Â° oven. Bake for 40 minutes to an hour (baking time can depend on the dishes used). The water should not boil during baking. The creme is done when it has set, which you can verify by inserting a knife.

Allow the cremes to cool completely, then cover with plastic wrap and refrigerate in their ramekins until serving time. To serve, run a knife along the outside of each creme, than turn over onto a dessert plate.

Makes 6 servings.
ATELIERDESCHEFS

·
4 DAYS AGO
Petits pots de creme au chocolat

1 cup half and half
7 ounces dark chocolate, chopped
3 tablespoons strong coffee (you can use decaf of course)
3 eggs
2 tablespoons cognac (or replace this with two more tablespoons coffee

Bring the half and half to a boil on low heat. Remove from heat immediately and stir in the chocolate. Let rest for one minute to melt the chocolate, then blend until smooth. Stir in the coffee and mix until smooth again.

Beat the eggs until thick and lemon colored - about two minutes with a hand mixer. Add them to the chocolate and mix well, using the hand mixer if you wish. Add the cognac and once again mix until completely combined.

While it is still hot, pour the liquid into small dessert cups.

Refrigerate for at least two hours and even overnight if you wish. Serve cold and within 24 hours.

Makes 6 petits pots
SPOONFORKBACON

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4 DAYS AGO
Pommes Bonne Femme -- French Baked Apples

6 cooking apples (Pink Lady give delicious results)
3 tablespoons softened butter
3 tablespoons brown sugar
1 teaspoon cinnamon
1/4 cup heavy cream
toasted slivered almonds and red currant jelly (optional)

Remove the core from each apple leaving it whole (an apple corer is of course handy for this, but a paring knife will work if you cut carefully). Place the apples side by side in a baking dish.

Mix the butter, sugar, and cinnamon and spoon the mixture into the cored apples. Add two tablespoons of water to the baking dish and place in a 400Â°F oven for one hour. Bake until soft (may take longer if the apples are large).

Serve warm and drizzled with cream and any sauce on the bottom of the baking dish. For an authentic French touch, sprinkle with slivered almonds and add a dollop of red currant jelly.

Makes 6 servings
French Dessert Recipes

GOURMANDIAGOOD1

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6 MONTHS AGO