Ingredients
1 1/4 cup flour, all-purpose
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cup oatmeal
1/2 cup sugar
1/2 cup brown sugar light firmly packed
1 cup raisins, seedless
1/2 cup vegetable oil
1 large egg
1/4 cup milk
Directions
Preheat oven to 176 degrees C. Grease cookie sheets.
Put 1/14 c flour, 1/2 ts baking soda, 1/2 ts salt, 1 1/2 ts cinnamon, and 1/2 ts nutmeg in a large mixing bowl.
Stir until well mixed. Put the 1 1/2 c oatmeal, 1/2 c sugar, 1/2 c brown sugar, 1 c raisins, 1/2 c oil, 1 egg, and 1/4 c milk in another large mixing bowl. Stir until well mixed.
Add the flour mixture to the oatmeal mixture. Stir the two together.
Measure out dough using super full teaspoon. Place mounds about 2 inches apart. Wet fingers and press each cookie down jus a little.
Bake 8 ~ 10 minute or until lightly browned on top.
- 2 X 75 g de sucre cristallisé
- 1/2 litre de lait entier
- 4 oeufs
- 1/2 gousse de vanille
- De l’eau
Préparation :
Préparez le caramel:
Dans une petite casserole, laissez frémir 1 dl (6 tbls) d’eau et 75 g de sucre.
Tournez fréquemment avec une cuillère en bois.
Préparez la crème : Faites bouillir le lait, le reste du sucre, et la gousse de vanille coupée en 2 dans le sens de la longueur.Hors du feu, ajoutez à la préparation les les 4 oeufs (entiers) battus.
Mélangez le tout. Lorsque votre caramel à doré, versez-le dans un plat en pyrex.
Versez ensuite la crème par-dessus.
Enfournez le plat AU BAIN-MARIE dans un four à 180°C pendant 20 à 30 mn.
Vérifiez la cuisson avec une pointe de couteau.
Elle doit ressortir sèche après avoir été plantée dans le flan.
Laissez refroidir.
6 medium potatoes
1/2 cup (125 ml) hot milk
1 cup (250 ml) cheddar cheese, grated
1/2 cup (125 ml) yogurt, low-fat, plain
1 tsp (5 ml) salt divided
1/2 tsp (2 ml) pepper, divided
1 tbsp (15 ml) butter or margarine
2 onions, chopped
2 celery stalks, sliced thinly
1 garlic clove, minced
1/4 cup (50 ml) flour
2 cups (500 ml) low fat milk
1 tsp (5 ml) basil
1 tsp (5 ml) lemon juice
2 cups (500 ml) cooked, cubed chicken or turkey
1 cup (250 ml) sliced cooked carrot
1 cup (250 ml) fresh or frozen peas
1 cup (250 ml) corn, frozen or canned
Method
Peel potatoes and cut into 2-inch (5 cm) pieces. Cover and cook in boiling lightly salted water (3/4 inch or 2 cm depth) for 15-20 minutes until fork tender. Drain, then mash potatoes, stir in hot milk, grated cheese, yogurt, and half the salt and pepper.
In ovenproof skillet, melt butter over medium heat. Cook onion, celery and garlic 6 minutes. Sprinkle with flour and stir. Gradually add milk, stirring constantly. Cook several minutes until thickened. Stir in remaining salt and pepper, basil, lemon juice, chicken, carrots, peas and corn. Reduce heat and let simmer for 5 minutes or until heated through, stirring occasionally. Spread potatoes on top and bake at 200ºC (400°F) for 10 minutes.
8 egg yolks
600 ml fresh cream (whipping cream)
100 ml milk
100 g sugar
150 g fine brown sugar
Method
Preheat the oven to 100 degrees Celsius.
Combine the egg yolks, cream, milk and sugar in a mixing bowl. Whisk and pass through a fine sieve into a jug. Pour the egg mixture into small ramekins.
Bake in the oven for 1 hour. Remove, cool and refrigerate for a minimum of 3 hours.
Just before serving, sprinkle the top of each portion with a thin layer of brown sugar. Caramelise the sugar with a blowtorch and serve immediately.
Olive Oil
1/2 cup chopped onion
2 teaspoons minced garlic
1 cup short-grain rice
2 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Diced pumpkin
Directions
Heat oil in a large saucepan over medium heat.
Add the onion and cook until tender
Add the garlic and rice and saute for about 1 minute.
Add 1 cup of warm chicken broth, the salt and pepper
Cook, stirring often until the liquid is almost all absorbed
Add the pumpkin
Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender
Serve immediately.
For the potato cakes
3 free-range eggs
125ml/4½fl oz whole milk
2 spring onions, finely sliced
2 tbsp olive oil
60g/2¼oz instant mashed potato mix
40g/1½oz plain flour
½ tsp baking powder
½ tsp lemon juice
For the topping
300g/10½oz smoked salmon
small bunch fresh dill
Method
1. In a jug, whisk the eggs, milk, finely sliced spring onions and olive oil together.
2. Stir in the instant mashed potato mix, plain flour, baking powder and the lemon juice.
3. Heat a flat griddle and drop tablespoon-sized dollops of the mixture onto the hot griddle.
4. Cook for about 30 seconds a side, or until golden-brown and firm enough at the sides to flip.
5. Once you have made the pancakes, and they’ve cooled a little, tear off strips of smoked salmon and arrange the small slices on each pancake.
6. Decorate each salmon-topped pancake with a tiny feather of dill.
Boneless skinless chicken breast
Italian breadcrmbs
1 beaten egg
Grated Parmesan Cheese
Fresh mozzarella
Tomato sauce
Salt & Pepper
Method
Preheat oven 425F
Mix parmesan cheese + breadcrumbs + salt + pepper
Season both sides of chicken with salt and pepper
Dip seasoned chicken to beaten egg, then to the breadcrumbs
Place onto baking tray
Place in oven and bake chicken for about 8 mins on each side
Pour tomato sauce on each chicken cutlet and top up with mozzarella cheese and place in oven for about 10 mins until the cheese has melted
Serve with spaghetti
1/4 cup extra-virgin olive oil
1 medium yellow onion, sliced
1 red pepper, roughly chopped
1 (7-ounce) package pre-cooked chorizo, thinly sliced
1/2 pound red potatoes, cubed, boiled until tender and drained
1 garlic clove, minced
3 tablespoons chopped cilantro leaves
1 teaspoon kosher salt, plus 1 pinch
1/2 teaspoon freshly ground black pepper
12 eggs
Method
Preheat oven to 450 degrees F.Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.
In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.
When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.
Remove from oven. Cut into wedges. Serve warm or at room temperature.
2 slices bacon, sliced in 1-inch strips
1 medium yellow onion, diced
1 jalapeno, seeded and diced
1 russet potato, diced
1 small red pepper, diced
3 cups frozen corn kernels, thawed
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 cups milk
3 cups chicken broth
2 cups shredded rotisserie cooked chicken
Fresh cilantro leaves, for garnish
1 lime, cut into wedges
Method
In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.
This recipe makes 1 pâte brisée crust, enough for one tart. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.
Ingredients
1 1/4 cups (about 125g) all-purpose flour, plus extra for rolling
8 Tbsp (1 stick or about 120g) unsalted butter, very-cold, cut into 1/2 inch cubes
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
2 to 4 Tbsp ice water, very cold
Method
Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably longer) so that they become thoroughly chilled.
In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again.
Remove dough from machine and place on a clean surface. Carefully shape into a discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.
Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
