3/4 cup pistachios, shelled
2/3 cup sugar
2/3 cup brown sugar
1-1/2 cup whole milk
1-1/2 cup heavy cream
2 TB honey
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs, or equivalent egg beaters
pinch of salt
Preheat the oven to 350 degrees. After shelling the pistachios, place on a baking sheet and roast for about 10 to 12 minutes. Cool, then pulverize them in a food processor into tiny pieces.
Combine all ingredients except pistachios with a hand mixer. Then stir in pistachios. Chill in the refrigerator then make according to your ice cream freezer instructions. Store in an airtight container and cover with wax paper to prevent freezer burn. Freeze in the coldest part of your freezer for at least four hours.
Saturday, January 28, 2012
Pistachio Baklava
Needs to be transferred to american measurements.
150g pistachios
150g walnuts
50g caster sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamon
200g butter, coarsely chopped
375g filo pastry
Honey syrup
200g caster sugar
80g honey
1 lemon, grated rind and juice only (juice added to taste)
200ml water
½ cinnamon quill
few drops rosewater and/or orange blossom water to taste
Optional: Extra chopped pistachios for sprinkling over the top of baklava.
Preheat oven to 180C.
Spread the nuts on a baking tray and lightly toast in the oven for 5-8 minutes or until aromatic (toast the pistachios and walnuts on separate trays). Cool.
Combine the pistachios, sugar, cinnamon, nutmeg and caradmon in the bowl of a food processor and process a few times using the pulse button on the food processor. Then add the walnuts and continue pulsing until the nuts are coarsely chopped but not ground. (I processed the pistachios first for a bit before adding in the walnuts as the walnuts crumble more and I found that if I processed the pistachios and walnuts at the same time the walnuts became more ground before pistachios were fully chopped) Set aside the nut mixture.
Melt butter in a small saucepan over low heat, set aside and keep warm. Brush a 3cm-deep, 8x8inch square baking tray with butter. Cut filo sheets to fit tray snugly and cover with a damp tea towel (this prevents the sheets from drying out).
Layer one-third of the filo pastry in tray, brushing butter between each layer. Scatter evenly with half the nut mixture, then top with half the remaining pastry, brushing butter between each layer. Scatter over remaining nuts, top with remaining filo, brushing between each layer with butter. Lightly brush the top with remaining butter.
Refrigerate until firm (around 15 minutes so that it is easier to score), then cut through all pastry layers into 4cm diamonds with a sharp knife. Bake until golden and cooked through (45 minutes-1 hour). Cover loosely with foil partway through cooking if top browns too quickly.
While the baklava is baking, make the honey syrup - combine sugar, honey, lemon rind, cinnamon quill and 200ml water in a saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low, simmer until infused (20 minutes). Remove from heat, strain through a fine sieve, stir through lemon juice and rosewater/orange blossom water to taste and set aside.
Cool baklava slightly (2-3 minutes), pour over syrup evenly, set aside at room temperature to cool completely (overnight if possible). Baklava will keep in tray, covered, for 3-4 days.
Optional: Sprinkle the top of the baklava with extra chopped pistachios
150g pistachios
150g walnuts
50g caster sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamon
200g butter, coarsely chopped
375g filo pastry
Honey syrup
200g caster sugar
80g honey
1 lemon, grated rind and juice only (juice added to taste)
200ml water
½ cinnamon quill
few drops rosewater and/or orange blossom water to taste
Optional: Extra chopped pistachios for sprinkling over the top of baklava.
Preheat oven to 180C.
Spread the nuts on a baking tray and lightly toast in the oven for 5-8 minutes or until aromatic (toast the pistachios and walnuts on separate trays). Cool.
Combine the pistachios, sugar, cinnamon, nutmeg and caradmon in the bowl of a food processor and process a few times using the pulse button on the food processor. Then add the walnuts and continue pulsing until the nuts are coarsely chopped but not ground. (I processed the pistachios first for a bit before adding in the walnuts as the walnuts crumble more and I found that if I processed the pistachios and walnuts at the same time the walnuts became more ground before pistachios were fully chopped) Set aside the nut mixture.
Melt butter in a small saucepan over low heat, set aside and keep warm. Brush a 3cm-deep, 8x8inch square baking tray with butter. Cut filo sheets to fit tray snugly and cover with a damp tea towel (this prevents the sheets from drying out).
Layer one-third of the filo pastry in tray, brushing butter between each layer. Scatter evenly with half the nut mixture, then top with half the remaining pastry, brushing butter between each layer. Scatter over remaining nuts, top with remaining filo, brushing between each layer with butter. Lightly brush the top with remaining butter.
Refrigerate until firm (around 15 minutes so that it is easier to score), then cut through all pastry layers into 4cm diamonds with a sharp knife. Bake until golden and cooked through (45 minutes-1 hour). Cover loosely with foil partway through cooking if top browns too quickly.
While the baklava is baking, make the honey syrup - combine sugar, honey, lemon rind, cinnamon quill and 200ml water in a saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low, simmer until infused (20 minutes). Remove from heat, strain through a fine sieve, stir through lemon juice and rosewater/orange blossom water to taste and set aside.
Cool baklava slightly (2-3 minutes), pour over syrup evenly, set aside at room temperature to cool completely (overnight if possible). Baklava will keep in tray, covered, for 3-4 days.
Optional: Sprinkle the top of the baklava with extra chopped pistachios
Sunday, January 15, 2012
Meatloaf
2 pounds ground beef
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Bake at 350°F for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.
Sunday, January 8, 2012
Orange, Honey and Soy Marinade
1 cup orange juice
1/2 cup honey
1/2 cup soy sauce
1/3 cup balsamic vinegar
1 teaspoon dry mustard
1 teaspoon paprika
3 garlic cloves
1/4 teaspoon hot sauce
1/4 teaspoon allspice
Combine ingredients in a large ziplock bag or if ribs are too large marinate in a plastic dish.
Marinate ribs (or other meat) 1-2 hours.
Use remaining liquid as a basting sauce during cooking.
Grill as desired on gas grill, or precook ribs in the oven about 2 hours to insure they are tender, then do final cook on the grill.
This makes enough marinde for 6-8 pork chops.
1/2 cup honey
1/2 cup soy sauce
1/3 cup balsamic vinegar
1 teaspoon dry mustard
1 teaspoon paprika
3 garlic cloves
1/4 teaspoon hot sauce
1/4 teaspoon allspice
Combine ingredients in a large ziplock bag or if ribs are too large marinate in a plastic dish.
Marinate ribs (or other meat) 1-2 hours.
Use remaining liquid as a basting sauce during cooking.
Grill as desired on gas grill, or precook ribs in the oven about 2 hours to insure they are tender, then do final cook on the grill.
This makes enough marinde for 6-8 pork chops.
Honey Soy Chickenwings
15-20 chicken drummettes (or wings)
2 tablespoons soy sauce
3 tablespoons honey
3/4 teaspoon five-spice powder
3 tablespoons tomato sauce
1 teaspoon ginger , grated
1 garlic clove
1 teaspoon olive oil
Preheat your oven to 180°C.
Combine all ingredients in a bowl and mix through drumettes. Leave to marinade for 10 minutes.
Line the drumettes on a baking tray and cook for 20 minutes. (Drumsticks take a little more cooking time).
2 tablespoons soy sauce
3 tablespoons honey
3/4 teaspoon five-spice powder
3 tablespoons tomato sauce
1 teaspoon ginger , grated
1 garlic clove
1 teaspoon olive oil
Preheat your oven to 180°C.
Combine all ingredients in a bowl and mix through drumettes. Leave to marinade for 10 minutes.
Line the drumettes on a baking tray and cook for 20 minutes. (Drumsticks take a little more cooking time).
Saturday, January 7, 2012
Gyro Steak Salad
1 1/2 lbs skirt steak
1 1/2 cups garlic (newman s own® herb roasted, marinade)
1 1/2 cups non-fat yogurt (plain)
1 clove clove garlic (minced)
1/2 tsp paprika 2 tbsps lime (newman's own® lighten up® light, vinaigrette)
1 seedless cucumber (1/2 grated for dressing 1/2 cubed for salad)
pita breads (pockets quartered)
2 heads romaine lettuce (chopped)
1/2 cup red peppers (jarred roasted red peppers chopped)
1/2 cup kalamata olives (halved)
1/2 red onion (thinly sliced)
2 tomatoes (seeded and diced)
1/2 cup feta cheese (crumbled)
Marinate steak with marinade for 30 minutes or longer. Heat indoor grill pan or outdoor grill over high heat.
Cucumber Lime Tzatziki dressing: In a bowl, stir together yogurt, garlic, paprika, lime vinaigrette and grated cucumber. Cover and chill.
Remove steak from marinade and discard marinade. Grill steak on one side until golden brown, about 3 to 4 minutes. Turn steak over and cook to medium-rare, about 3 to 4 minutes more. Let stand for 5 minutes then slice thinly against the grain. Brush pita triangles with olive oil then place on grill, watching closely, until golden brown.
In a large salad bowl toss lettuce, chopped cucumber, red peppers, olives, onion, tomatoes and feta. Divide salad evenly among plates, top with steak and pitas. Drizzle with dressing. Enjoy!
Personally, I'll make a couple of changes. I only like vidalia onions and I'll use black olives.
1 1/2 cups garlic (newman s own® herb roasted, marinade)
1 1/2 cups non-fat yogurt (plain)
1 clove clove garlic (minced)
1/2 tsp paprika 2 tbsps lime (newman's own® lighten up® light, vinaigrette)
1 seedless cucumber (1/2 grated for dressing 1/2 cubed for salad)
pita breads (pockets quartered)
2 heads romaine lettuce (chopped)
1/2 cup red peppers (jarred roasted red peppers chopped)
1/2 cup kalamata olives (halved)
1/2 red onion (thinly sliced)
2 tomatoes (seeded and diced)
1/2 cup feta cheese (crumbled)
Marinate steak with marinade for 30 minutes or longer. Heat indoor grill pan or outdoor grill over high heat.
Cucumber Lime Tzatziki dressing: In a bowl, stir together yogurt, garlic, paprika, lime vinaigrette and grated cucumber. Cover and chill.
Remove steak from marinade and discard marinade. Grill steak on one side until golden brown, about 3 to 4 minutes. Turn steak over and cook to medium-rare, about 3 to 4 minutes more. Let stand for 5 minutes then slice thinly against the grain. Brush pita triangles with olive oil then place on grill, watching closely, until golden brown.
In a large salad bowl toss lettuce, chopped cucumber, red peppers, olives, onion, tomatoes and feta. Divide salad evenly among plates, top with steak and pitas. Drizzle with dressing. Enjoy!
Personally, I'll make a couple of changes. I only like vidalia onions and I'll use black olives.
Rib Roast
One 2- to 4-rib roast of beef, weighing 4 1/2 to 12 pounds
Flour
Salt & freshly ground black pepper
... 1. Remove the roast from the refrigerator 2 1/2 to 4 hours before cooking.
2. Preheat the oven to 500 degrees.
3. Place the roast in an open, shallow roasting pan, fat side up. Sprinkle with a little flour, and rub the flour into the fat lightly. Season all over with salt and pepper.
4. Put the roast in the preheated oven and roast according to the to the following, timing the minutes exactly. 15 minutes per rib, or approximately five minutes cooking time per pound of trimmed, ready-to-cook roast. When cooking time is finished, turn off the oven. Do not open the door at any time.
5. Allow the roast to remain in the oven until oven is lukewarm, or about two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven.
6. Note: Don't attempt this recipe if your oven isn't well-insulated (that is, if it's extremely hot to the touch when it's in use).
Flour
Salt & freshly ground black pepper
... 1. Remove the roast from the refrigerator 2 1/2 to 4 hours before cooking.
2. Preheat the oven to 500 degrees.
3. Place the roast in an open, shallow roasting pan, fat side up. Sprinkle with a little flour, and rub the flour into the fat lightly. Season all over with salt and pepper.
4. Put the roast in the preheated oven and roast according to the to the following, timing the minutes exactly. 15 minutes per rib, or approximately five minutes cooking time per pound of trimmed, ready-to-cook roast. When cooking time is finished, turn off the oven. Do not open the door at any time.
5. Allow the roast to remain in the oven until oven is lukewarm, or about two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven.
6. Note: Don't attempt this recipe if your oven isn't well-insulated (that is, if it's extremely hot to the touch when it's in use).
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