Sunday 27 January 2019

Strawberry Gooey Butter Cookies

Have you ever had a cookie that was so simple to make, yet so delicious that you couldn't stop eating them?  Well, that was pretty much me with this cookie recipe.  

I have a Christmas Gooey Butter Cookie recipe that is always a big hit, so I needed another version that could be made at any time during the year, but would be extra special for Valentine's Day.    

These pretty pink cookies are soft and chewy and seriously irresistible.  The white chocolate chips add a nice contrast of flavor.  One batch makes around 40 cute little cookies, so they are perfect to make and share with friends (or you can eat them all) . . .  

I added some strawberry extract to the cookies for a little extra boost of flavor.  Sometimes strawberry extract can be hard to find.  I ordered mine online.  It is an optional ingredient, so you can always leave it out and still have delicious cookies.
You might also like:


Strawberry Gooey Butter Cookies
From: Jenn@eatcakefordinner
(Printable Recipe)

8 Tbl. unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 large egg
1 tsp. vanilla extract
1 tsp. strawberry extract, opt.  
1 (15.25 oz.) box strawberry cake mix
1/2 (heaping) cup white chocolate chips
1/2 - 3/4 c. powdered sugar

In a large bowl, cream together butter and cream cheese.  Add the egg, vanilla and strawberry extract and mix until combined.  Add the cake mix and mix until combined.  Stir in the white chocolate chips.  Cover bowl with plastic wrap and refrigerate for at least one hour or up to 24 hours.  I like to refrigerate mine overnight.  The longer you can refrigerate the dough the less sticky it will be.  

Once dough has chilled, preheat the oven to 350 degrees.  Place powdered sugar in a small bowl; set aside.  Using a one-inch cookie scoop, scoop out dough and roll into a ball.  Roll dough ball in powdered sugar, completely covering the entire ball.  Place on a greased cookie sheet and repeat with remaining dough.  Flatten dough balls slightly and bake for 10 minutes.  Cookies will look under-done, but they will be perfect.  Allow to cool on cookie sheet for 2 minutes, then remove to a wire rack and cool completely.  Makes around 40 cookies.    

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Banana Olive Oil Muffins






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Wholesome banana muffins made with spelt flour, hazelnut meal, olive oil and lightly sweetened with coconut sugar. The add of Greek yoghurt give these muffins a moist and tender texture. Perfect to make ahead for breakfast or lunchbox treat!



BatterTopping

  • 220 g Refined spelt flour
  • 50 g Hazelnut meal
  • 10 g Baking powder
  • 1 tsp Baking soda
  • 2 tbsp Coconut sugar
  • 2 tsp Cinnamon powder
  • 2 Eggs, lightly beaten
  • 90 ml Extra virgin olive oil
  • 2 Medium ripe bananas, mashed
  • 1 tsp Vanilla bean paste
  • 60 g Full fat Greek yoghurt

  • Extra 1 banana, sliced
  • 1 tbsp Coconut sugar
  • 1/2 tsp Cinnamon powder

  1. Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan or a 12-hole standard muffin pan with butter.
  2. Stir together the flour, hazelnut meal, baking powder and baking soda into a large bowl. Stir in coconut sugar and cinnamon powder. Make a well in the centre.
  3. Beat the eggs, olive oil, mashed banana, vanilla and Greek yoghurt together. Add to flour mixture. Stir mixture until just combined. Divide mixture evenly among holes in prepared pan.
  4. Top each with 1 slice of banana. Combine coconut sugar and cinnamon sugar and sprinkle on top of the banana. Bake for 20 minutes or until nicely golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.





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Sunday 20 January 2019

Spinach Pesto and Cheddar Stuffed Mushrooms






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For a quick and easy entree, try these flavourful stuffed mushrooms with one of kitchen essentials - Pesto, homemade or storebought and Cheddar cheese. Field mushrooms have an intense, robust flavour and a dense, meaty texture which make them a perfect container for the recipe, but flesh tomatoes would work just as great.



Spinach Pesto

  • 4 Jumbo field mushrooms
  • 60 g Kerrygold Cheddar dices

  • 70 g Baby spinach leaves
  • 30 g Toasted pine nuts
  • 30 g Parmesan, grated
  • 2 Garlic cloves, crushed
  • 60 ml Olive oil
  • Black salt & freshly ground black pepper

  1. To make the spinach pesto, place the spinach, pine nuts, Parmesan, garlic and oil in the bowl of a food processor and process until well combined. Taste and season with salt and pepper.
  2. Preheat oven to 200C/400F. Trim stems from mushrooms. Spoon the prepared pesto onto the mushrooms and top with Cheddar. Bake for 25 minutes or until mushrooms are tender and cheese is melted.





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Orange Chiffon Cake


Orange Chiffon Cake (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 28).

I wasn't familiar with the history of the chiffon cake until I read about it in Maida's book. An insurance salesman and hobbyist baker by the name of Henry Baker invented the recipe in 1927. It took Hollywood by storm and he provided celebrities and restaurants with specially made cakes for twenty years. In the late 40s, he sold the recipe to General Mills (Betty Crocker ) and they later revealed it's unique secret - vegetable oil as opposed to butter or shortening.

The cake is delicious and easy to make. When folding the egg yolk mixture with the egg whites, you don't want to overdo it and deflate the consistency. You also want to whip the egg whites past the peak stage but not until they are dry. Also, do not substitute the orange juice with lemon juice or the cake will fall.


The cake is very tall and light in texture. The whipped cream chocolate frosting is entirely optional but I can tell you that it compliments the cake nicely (the combination of orange and chocolate is one of my favorites). 


Cake
2 cups sifted all-purpose flour
1 1/2 cups granulated sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup vegetable or canola oil
7 large eggs, separated
Finely grated rind of 2 lemons
Finely grated rind of 3 oranges
3/4 cup orange juice
1/2 tsp. cream of tartar

Chocolate Whipped Cream Icing (optional)
2 cups heavy cream
1 cup sifted confectioners sugar
1/2 cup unsweetened cocoa powder (preferably Dutch process)
Pinch of salt
1/2 tsp. vanilla extract

Preheat the oven to 325 degrees. You will use a 10x14" Angel Food pan (the kind that comes apart in two pieces). Do not butter the pan.

Whisk together the flour, sugar, baking powder, and salt. Use a spatula to make a trench in the middle of the bowl. Add the oil, egg yolks (reserving the whites), lemon and orange zest and the orange juice to the trench. 



Whisk the mixture together with the flour until it is smooth.


Beat the egg whites with the cream of tartar until they hold a stiff peak.


Fold 3/4 of the egg yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Just do this until the mixture is combined - do not overbeat it.


Pour the batter into the cake pan and bake for 55-60 minutes. (Note: Maida says to increase the oven temperature to 350 and bake an additional 10 or 15 minutes but I do not believe this is necessary. My cake was done after the initial 55 minute baking at 325. Press the top of the cake and it should bounce back slowly if it is done.)


Hang the pan upside down on a bottle neck or a funnel and allow it to cool completely.


After it has cooled, you can remove it carefully from the pan by running a sharp knife around the perimeter of the pan and the center section. Or you can freeze the cake - if freezing, leave it in the pan and wrap it in aluminum foil.


You can sprinkle the cake with confectioners sugar or opt to cover it with the following frosting (you can also use the frosting as a sauce on the side) -

Chill your mixer bowl and the whisk beater in the freezer (it only takes 5 or 10 minutes). Now whip all the ingredients (heavy cream, confectioners sugar, cocoa, salt and vanilla extract) together until it holds a shape. Frost the cake and you will need to refrigerate it. Maida also says that strawberries are nice to add as a garnish.




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Saturday 19 January 2019

Pink Funfetti Cupcakes with Raspberry Buttercream {Valentine's Day Cupcakes}


I have really grown to love raspberries over this past year.  I owe it to those soda shops where you can get fruit puree in your soda.  Diet Mountain Dew with fresh raspberry puree is my go-to.  

I took my favorite go-to vanilla cupcake recipe and added pink sprinkles.  They turned into the prettiest pink speckled cupcakes with a nice vanilla flavor and a hint of almond.  Then, I topped them with a beautiful raspberry buttercream frosting.    
This frosting has real raspberry flavor.  Thanks to freeze-dried raspberries, you get the fresh berry flavor without adding extra moisture from fresh fruit.  Plus, no food coloring is needed to achieve this beautiful raspberry color.

The frosting is a perfect balance of tart and sweet.  However, if you don't care for raspberries, you could always use freeze-dried strawberries.  Also, this frosting will have seeds, because raspberries have seeds :)

If you are a raspberry lover, you have got to make these cupcakes.  
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Pink Funfetti Cupcakes
(Printable Recipe)

3 sticks unsalted butter, room temperature
2 c. sugar
5 large eggs
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. buttermilk
1/4 c. pink sprinkles

Preheat oven to 325 degrees.  Cream butter and sugar until very light and fluffy; about 5 minutes.  Add the eggs, one at a time, beating after each.  Scrape down the bowl.  Add the vanilla extract and almond extract and mix well.  In a separate bowl, sift together the flour, baking powder, baking soda and salt.  In 3 parts, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry.  Mix until just combined. Stir in sprinkles.  

Line a muffin tin with paper liners and spray with cooking spray.  Fill liners 2/3 full.  For regular cupcakes: Bake about 23 minutes or until a toothpick inserted in the center comes out clean, but be careful to not over bake. Yields: 28-30 cupcakes.  Cool completely and top with frosting.  

Raspberry Buttercream
From: Jenn@eatcakefordinner
12 Tbl. unsalted butter, room temperature
pinch of salt
1 (1.4 oz.) pkg. freeze-dried raspberries (I use Trader Joes)
4 c. powdered sugar
2 tsp. vanilla extract
3-4 Tbl. milk

Add the freeze-dried raspberries to a food processor.  Make sure to take out the white packet that's in the package and discard.  Pulse the raspberries until they're a fine powder; set aside.  In a large mixing bowl, combine the butter and salt and mix (using a hand mixer or stand mixer) until creamy. Add the raspberry powder and mix until combined.  Add one cup of powdered sugar and vanilla and mix to combine.  Add remaining powdered sugar, one cup at a time, adding milk as you go, until desired consistency is reached.  Spread or pipe onto cooled cupcakes.  I used a 1M Wilton piping tip.  

Base Cupcake Recipe adapted from: Ina Garten

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Wednesday 16 January 2019

Instant Pot Thai Red Curry with Chicken

Thìs ìnstant Pot Thaì Red Curry wìth Chìcken ìs delìghtful (and addìctìng!) ìt makes a perfect meal when paìred wìth Jasmìne Rìce, and comes together so quìckly ìn the ìnstant Pot. Perfect for a busy weeknìght meal.
Ingredìents
  • 3 Tbsp Thaì red curry paste preferably Maesrì or Mae Ploy brand
  • 14 oz. (1 can) regular-fat coconut mìlk 
  • 1 lb boneless chìcken breasts or thìghs slìced ìnto thìn bìte-sìze pìeces
  • 1/4 cup  chìcken broth
  • 2 Tbsp  fìsh sauce more to taste
  • 2 tsp  brown sugar or to taste
  • 1 Tbsp lìme juìce
  • 1 cup red and/or green bell pepper cubed
  • 1 cup carrots slìced
  • 1/2 cup onìon cubed
  • 1/2 cup canned bamboo shoots
  • 4  lìme leaves slìghtly bruìsed *
  • 12  Thaì Basìl leaves

Instructìons
  1. Select ‘Saute’ and stìr ìn red curry paste and 1/2 can of coconut mìlk untìl mìxture ìs bubbly, about a mìnute or two.
  2. Press 'Cancel'.
  3. Stìr ìn chìcken, remaìnìng coconut mìlk, and chìcken broth.
  4. Close ìnstant Pot and make sure steam release handle ìs ìn the ‘Sealìng’ posìtìon.
  5. Cook on 'Manual' (or 'Pressure Cook') mode for 4 mìnutes.
  6. Do a Quìck Release of pressure and open the ìnstant Pot.
  7. Stìr ìn fìsh sauce, brown sugar, lìme juìce, bell pepper, carrots, onìons, bamboo shoots, and lìme leaves.
  8. Press 'Saute' and cook untìl vegetables are crìsp-tender, 3 to 5 mìnutes.  (Be sure not to overcook.  Vegetables wìll contìnue to cook ìn the resìdual heat.)
  9. Taste and adjust wìth more fìsh sauce, brown sugar or lìme juìce.
  10. Stìr ìn the Thaì basìl leaves.
  11. Serve wìth ìnstant Pot Jasmìne Rìce.
Recipe Adapted From paintthekitchenred.com

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OLD FASHIONED BAKED CAKE DONUTS

These donuts are great to serve to a crowd, at a breakfast meetìng, or just to have as a snack ìf you’re cravìng somethìng sweet. And you’d never know they weren’t frìed ìn oìl. They’re so delìcìous and they even have the quìntessentìal whìte rìng around the outsìde that gìves them an authentìc old fashìoned look!
Ingredìents
  • 2 cups all purpose flour
  • 3/4 cup whìte sugar
  • 2 tsp bakìng powder
  • 1/2 tsp ground cìnnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp sea salt
  • 3/4 cup low fat buttermìlk
  • 2 eggs
  • 2 tbsp canola oìl
  • canola oìl bakìng spray to grease donut pan
  • donut bakìng pan
  • large pìpìng bag fìtted wìth a large round tìp
For Dìppìng
  • 1/2 cup sugar
  • 2 tsp cìnnamon
Instructìons
  1. Preheat your oven to 425 degrees Fahrenheìt and grease a donut pan wìth some oìl spray.
  2. Add the flour, sugar, bakìng powder, nutmeg, cìnnamon and sea salt to a large bowl and whìsk them together untìl they’re combìned.
  3. ìn a separate bowl or a large lìquìd measurìng cup combìne the buttermìlk, eggs, and oìl, whìskìng them together wìth a fork.
  4. Dump the wet ìngredìents ìnto the dry ìngredìents. Usìng a rubber spatula, fold the wet ìngredìents ìnto the dry ìngredìents untìl a batter begìns to form and the flour begìns to dìsappear.
  5. Be careful not to over-mìx as thìs wìll make the donuts tough and dry. Stop mìxìng as soon as the last streak of flour dìsappears and spoon the batter ìnto the pìpìng bag fìtted wìth a large round tìp.
  6. Pìpe a small amount of batter ìnto each of the 12 greased donut cups ìn a cìrcular motìon and be careful not to over-fìll. Thìs batter rìses up quìte a lot so fìllìng the cups only half-way works perfectly.
  7. Bake the donuts at 425 degrees Fahrenheìt for about 7-9 mìnutes. Thìs recìpe makes 24 donuts so you’ll have to repeat thìs process agaìn a second tìme unless you have two donut pans.
  8. As soon as the donuts have browned slìghtly on the tops and they sprìng back to the touch, remove them from the oven and tìp them out of theìr tìns. Mìx the remaìnìng 1/2 cup sugar and 2 tsp cìnnamon together ìn a bowl and as soon as you’re able to handle the donuts wìthout burnìng your hands, dìp each sìde ìnto the cìnnamon sugar mìxture and set them on a coolìng rack to cool completely.
Recipe Adapted From thebusybaker.ca

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Tuesday 15 January 2019

It’s Not Difficult! - 5 Simple Tips That Will Make You Healthier






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Introduction



We all know the importance of healthy eating. Nothing can replace a balanced diet, and the food is the most critical factor that directly influences health. After all, the foods we eat enter our organism - all other factors such as exercise and environment are external.

Although healthy eating can also be tasty, the truth is that all unhealthy foods taste great, and that is the only reason why we would consider eating them. So instead of telling you to ditch sweets, smoking and start exercising 6x every week, here we are going to focus on small improvements that can bring significant changes, without requiring too much effort and willpower. Let's begin!

Drink A Glass Of Water Before Each Meal (And One After Waking Up)


Our bodies consist mostly of water, and can't function without it. And yet, so many of us suffer from chronic dehydration. Our lives are too fast, and with so many things on our minds, it is easy to forget to drink water. It's funny how we never forget eating junk food.

One of the best features of water is that it has zero calories, but it can trick your stomach, making you feel full.
Drink a glass of water before eating. This simple strategy will make your digestive system think it has food in it, killing off hunger, and making you eat less. So in one shot, you will reduce your total calorie intake, and increase your daily water consumption.

The second part of this tip is to drink water as soon as you wake up. This will have many benefits - although idle, you sweat during sleep, which makes you lose water, and makes your blood thicker, which puts increased pressure on your heart. Drinking water immediately after waking up dilutes your blood, relieving your heart.







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Boost Your Breakfast To Kickstart Your Day


Starting your day with a quality breakfast will be a cornerstone of healthy eating habits. Instead of opting for something easy, go for something smart.

Yes, cereals are convenient, but the ones you eat are probably filled with unhealthy junk (more later in the text). If you have to eat them, pick something whole-grain, with minimal additives and sweeteners. But it would be much better to ditch them for something that will fill you up, so you don't have to binge around noon.
"Wakey, wakey! Eggs and bakey!" A delicious omelet is not only super satisfying but actually more healthy than you might think. Proteins and fat are packed with energy and are digested slowly, giving your body a steady supply of gasoline to go through your packed work schedule.

By opting for a protein and fat rich breakfast, your blood sugar is less likely to suddenly drop later, which is the primary cause of binging. Yes, you might still get hungry, but a tasty, healthy snack such as fruit or salad, or a smoothie will do.


Healthy, But Still Tasty Substitutions


There are many small tweaks you can make and significantly reduce your caloric intake, or just make your meals healthier. The best of all, you don't even have to pretend it tastes good, as it certainly does!

This site is filled with recipes that are both healthy and tasty, and your only job is to browse through them, finding something you like. If you want to make tweaks, you can look up for substitutions, switching an ingredient here and there for its healthy substitute.

Although they might feel insignificant, those slight changes add up over time, and that is the only thing you need to look and feel better.


Learn to read the Labels


Learning how to read food labels is one of the best things you can do for yourself. Reading the back side of products is not super complicated, and it will help you much better understand what goes into your body.

But beware, it can be heartbreaking! Food manufacturers use tricky tactics to mislead consumers into thinking that their products are healthy. You will probably find out that some of your favorite "healthy" foods are exactly the opposite.

You can completely ignore the claims that are displayed on the front side; those are 99% marketing tricks. Turn the product over, and read the label - manufacturers are obligated by law to present accurate information, no lies there if you know how to decipher it.


It Goes Beyond Food


While food is the most significant factor, other things you do off the table still contribute to your health. Take some steps to be more active and distress.

You don't have to run five miles every day, start by 15-minute walks. It will help you not only get the blood flowing and counter that all-day sitting but also destress, especially if you walk through nature - a local park will do.
For activity/destress combination, yoga and pilates are also great. If you don’t have time for that, you can practice deep breathing and meditation technique that you can do anywhere.

And don't neglect sleep. Try to sneak in an hour more of nightly sleep by going to bed earlier. If that's impossible, fit a 30-minute afternoon nap just after work. It will help you re-energize, making that workout you wanted to postpone more likely to happen.

Lastly, do some checkups. First, get some blood tests, to make sure everything is in order. Also, consider a DEXA scan. It will tell you much more about your body than a simple scale ever will giving you exact information about your body fat percentage, but also amount of muscle, bone density, and other valuable body composition parameters.
Those will help you determine what your current position is, and what moves you need to make in the future if you want to have a balanced, healthy, and good looking body.






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Conclusion



As you can see, the title wasn't a clickbait; it really isn't difficult. Drinking water, eating eggs, reading labels, and switching from full fat to low-fat cheese won't kill you. And taking a 30-minute afternoon nap is not exactly torture.

So no excuses, go ahead and implement at least one tip into your routine. Picking something simple like a 15-minute walk every day will have a positive impact on your health long term. That's all it takes to start healthy habits - a small step in the right direction, as simple as that.


This is a guest post written by Brandon Lee


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Thursday 10 January 2019

Lamb's Lettuce Salad with Persimmon, Macadamia and Chicken






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Lamb's lettuce, also known as corn salad or mâche, has a distinctive, tangy, nutty flavour and soft texture. It is delicious in salads or soups. This beautiful winter green is packed with water and beta-caroten. It is best during the months of early summer through to autumn, but will grow well into early winter. Named after its resemblance in shape and size to lamb's tongue.



SaladDijon Vinaigrette

  • 2 medium Soft boiled eggs, peeled and halved
  • 2 Ripe yet firm persimmons, peeled and sliced
  • 80 g Lamb's lettuce (you can use baby spinach or watercress)
  • 150 g Grilled chicken leftover, sliced
  • 50 g Macadamia nuts, roasted and salted
  • 50 g Dried cranberries

  • 45 ml Olive oil
  • 15 ml Macadamia oil
  • 40 ml Apple cider vinegar
  • 1-2 tsp Dijon mustard
  • Sea salt
  • Fresh ground peppers


  1. Bring a medium saucepan of water to the boil over high heat. Boil the eggs for 5 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half.
  2. Peel and slice persimmons. Arrange lamb's lettuce and persimmon slices on serving plates. Top with sliced chicken, macadamia nuts, cranberries and egg halves.
  3. Place everything for the dressing in a jar and shake vigorously to emulsify the dressing. Drizzle over the salad, toss and serve immediately.





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Thursday 3 January 2019

Roasted Entrecôte with Avocado Mayonnaise and Roasted Hokkaido






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Entrecôte, also known as Rib Eye steak, is tender and marbled and perfect for frying or grilling.
Because of the higher content of fat in the meat, entrecôte has to be handled a little differently from other cuts of beef. If you like your beef rare, this particular cut might not be right choice because undercooking means you will probably end up chewing chunks of luke warm and un-cooked fat. Instead, aim for medium-rare or even medium. This will give the fat time to melt and to infuse all that tasty meat with even more flavours.

Besides salting the steak generously, you can also use any spices and herbs that you love, but freshly milled black pepper is probably all you need.



EntrecôteAvocado Mayonnaise

  • 1-1.2 kg Entrecôte
  • Sea salt
  • Black peppercorns, crushed
  • 500 g Hokkaido pumpkin, cut into bite-sized pieces
  • 3 tbsp Beef tallow, melted
  • 2-3 Large garlic cloves, pressed
  • 3 sprigs Rosemary leaves
  • Belgian endive, cut into thin wedges
  • Parsley leaves for garnishing, optional

  • 2 Medium ripe avocado, halved, seeded and peeled
  • 1 tsp Dijon mustard
  • 1 tbsp Lime or lemon juice
  • 1 Garlic clove, peeled
  • 1/2 tsp Sea salt
  • 1 tbsp Mild olive oil



  1. Take entrecôteout of the refrigerator 2 hours before the preparation. Season the beef all over with salt and black pepper.
  2. Preheat oven to 200C/400F. Toss the diced hokkaido pumpkin with 1 tbsp of beef tallow. Season with salt and pepper. Roast the pumpkin for 25 minutes or until tender. Lower the oven temperature to 80C/175F. Leave the roasted pumpkin at the bottom rack of oven to keep warm.
  3. Heat the beef tallow in a large grill pan or skillet until very hot. Add in entrecôte
    ©angiesrecipes
    and brown on all sides. Add in pressed garlic cloves and rosemary sprigs. Transfer everything to a baking tray and roast at 80C/175F for 80 minutes until medium.
  4. Remove the entrecôte and cover with a layer of tin foil. Leave it aside to rest for 10 minutes while preparing the dressing.
  5. Combine all ingredients for avocado mayonnaise in your immersion blender jar and process for 1-2 minutes until smooth. Store in an airtight container in the refrigerator until ready for use. It will stay fresh for 2-3 days.
  6. Slice the beef and place them on a bed of roasted pumpkins and Belgian endives. Garnish with parsley leaves if desired.





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Carrot Loaf


Carrot Loaf
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 180.

Recently, I heard from a reader who wanted to make Maida Heatter's Carrot Cake in a loaf pan but had problems with the cake sinking. I knew there was a Carrot Loaf recipe in one of her books so I suggested that she might try it. In the meantime, I made it a few days ago. It is good but not really as flavorful as the carrot cake. Adding the icing to this might help although the consistency is a bit different. This is made with milk as opposed to oil which I'm sure contributes to the heaviness factor. 

2 1/2 cups sifted all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup raisins
1 cup grated carrots
3/4 cup chopped walnuts
1 cup dark brown sugar, firmly packed
2 eggs
1 cup milk
1/2 stick melted butter

Preheat oven to 400. Use the bottom rack. Butter and dust an 8-10 capacity loaf pan with fine, dry bread crumbs.

Sift together the flour, baking powder, baking soda, salt, and cinnamon and set aside.

Mix together the raisins, carrots, walnuts and sugar in a large bowl.


Beat the eggs lightly and beat in the milk and the melted butter.



Add the flour mixture - stir until blended.


Bake for 50-55 minutes or until a tester comes out clean.


Cool on a rack for 5 minutes before removing it from the pan.  


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