Heavens kitchen

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Post by robs_falling_angel on Wed Jun 25, 2008 12:54 pm

here you can post cooking recipe....


Mushroom Soup with Basil

1 liter stock
750 grams small white champignons
50 grams butter or margarine
40 grams flour
2 tablespoons dry sherry
3 egg yolks
200 g cream fraîche
1 bunch fresh basil (or use flat parsley)
salt, freshly ground white pepper

Rinse champignons under cold running water and drain or pat dry with paper towel. Melt fat and lightly fry the mushrooms in it. Dust with the flour and pour 1 liter stock over it. Simmer for 10 minutes. Mix sherry with cream fraîche and egg yolks and add to soup. Add the chopped herbs and season with salt and pepper. Serve with one semmelknoedel per portion.

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default Re: Heavens kitchen

Post by robs_falling_angel on Thu Jun 26, 2008 10:33 am

Bell Pepper Salad
1 lb. assorted bell peppers (red, yellow, green)
4 tablespoons olive oil
1 can tomatoes
1 onion, cut into rings
3 garlic cloves, chopped
4 tablespoons balsamic vinegar
1 teaspoons hot mustard
salt and pepper

Clean the bell peppers and cut them into 1 x 1 inch big pieces. Briefly fry them in the oil (do not allow them to brown), cover the skillet and let cook on medium-low for about 10 minutes. Dice the tomatoes and add to the bell peppers and fry for another 15 minutes (make sure that the peppers don't get too soft). Combine salt, pepper, mustard, vinegar, garlic, onion rings and add to the tomato-pepper-mixture. Let cool.

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default Re: Heavens kitchen

Post by Dial808 on Mon Jun 30, 2008 11:11 am

Well, this is the only food that I can cook (not the only CAKE, the only FOOD !), but I assure you it's very good and tasty !
PENGUIN CAKE
INGREDIENTS:
- 5 eggs
- 200 grams of sugar
- 200 grams of margarine (softned) (if you don't like it, you can use use butter, but marge is better)
- 200 grams of flour
- 5 table spoons of cocoa - powder
- 1 sacket of baking powder (16 grams)
- Nutella (softned at bain - marie)
- whipped cream
- 1 table spoon of Rhum liqueur (I use a saffron liqueur, but, if you don't have it, I think Rhum will be good)
- icing sugar
PREPARATION:
Mix egg with sugar until the mixture will be frothy. Add softned margarine and mix.
Mix cocoa - powder with flour and add it to the mixture very slowly.
When the mixture is homogeneous, add the sacket of baking - powder and the table spoon of liqueur.
Pour the mixture into the mould (of about 25 centimetres diameter) (previously covered with flour and butter).
Put the mould into the oven.
Bake the cake for about 30 minutes at 200 degrees centigrade.
After the baking, let the cake stand for about 12 hours.
Cut the cake into 2 egual slices ("disks").
Spread each slice with softned Nutella.
Spread each side with whipped cream.
Put one slice on the other one.
Dust the cake with icing sugar.
ENJOY YOUR MEAL ! Wink
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default Re: Heavens kitchen

Post by robs_falling_angel on Thu Aug 14, 2008 3:27 pm

Almost Flourless Chocolate Cake

RECIPE INGREDIENTS
12 ounces bittersweet or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

3/4 cup sugar
4 large eggs
4 large egg yolks
2 teaspoons vanilla extract
1/2 teaspoon salt
3 tablespoons all-purpose flour

Cocoa powder

Rec Image
DIRECTIONS
Preheat oven to 350 degrees F.

Butter a 9-inch-diameter springform pan. Stir chocolate and butter in large wide metal bowl set over saucepan of simmering water until melted and smooth. Remove from heat. Cool 10 minutes, stirring occasionally.

Using an electric stand mixer and whisk attachment, beat sugar, eggs, egg yolks, vanilla and salt in large bowl until very thick ribbon falls when attachment is lifted, about 8 minutes. Sift flour over egg mixture, then fold in. Fold egg mixture into cooled chocolate mixture. Transfer batter to prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with moist crumbs attached, about 50 minutes.

Using small knife, cut around pan sides to loosen cake. Cool cake in pan on rack (cake will fall). Remove pan sides. Transfer cake to platter. Sift cocoa powder over cake and serve.

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default Re: Heavens kitchen

Post by robs_falling_angel on Fri Sep 19, 2008 11:42 am

Sacher cake

Ingredients: Six eggs (separated), butter, chocolate, flour, sugar, chocolate icing, apricot jam.

Instructions: Stir half of the sugar into the butter until stiff, then briefly stir in the egg yolks and the liquid-but-still-luke-warm chocolate. Mix and beat the egg whites and the rest of the sugar into a meringue. Mix both masses, while carefully adding the flour. The combination should be neither too liquid nor too firm, but should have the approximate consistency of the meringue. Bake in a medium oven. The cake should be well cooled before glazing, so it is a good idea to prepare it a day in advance. Round off the upper edges of the cake with a knife. Spread the top and sides with a thin covering of hot jam, then cover with chocolate icing.

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default Re: Heavens kitchen

Post by rob_fla on Sat Oct 25, 2008 1:21 am

Wow Kathrin! You know a lot about cooking! I can't cook...not even an egg tja
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default Re: Heavens kitchen

Post by robs_falling_angel on Tue Dec 09, 2008 10:20 am

Snow cookies

Makes about 132

1-1/4 cup soft butter
1/2 cup shortening
1 cup granulated sugar
2 eggs
3/8 teaspoon LorAnn almond oil (www.Lorannoils.com) or 2 to 3 tsp. almond extract
1 cup finely ground blanched almonds
3-1/2 cups sifted flour
Confectioners' sugar

Cream shortening, butter and granulated sugar; add eggs and beat until light. Mix in almond oil and ground almonds. Add flour to creamed mixture and mix thoroughly. Chill dough or not.

When ready to bake, preheat oven to 325 F. Scoop dough into small balls (I use a 1-1/4" ice cream type scoop) and place on ungreased baking sheets about 2" apart. Slightly flatten top with a dampened cloth-covered glass. Bake until set but not brown, about 14-16 minutes. Sift confectioners' sugar over cookies as soon as you take them out of the oven. Cool on cookie sheet. When thoroughly cool, but not cold enough to stick to cookie sheet, remove cookies from cookie sheet and roll in additional confectioners' sugar.

Note: Recipe by Kathy Smith of Lincoln Park, NJ: "I learned to make cookies from my mother, who made approximately 40 different varieties at Christmas. I only make 15 or 20 different varieties. This year I started making the dough in October and had 10 varieties in the freezer when I decided that was enough and I was definitely not going to try anything new. That was a laugh - as soon as I sent the e-mail with my intentions to my siblings, I saw a wonderful recipe for toasted pecan shortbread and made it. Last week I baked some of most of the varieties in the freezer for my sister from Maine (who will not be in NJ for Christmas) and in baking and tasting the Fingerklatschen, I came up with the idea of combining that recipe with my mother’s very fragile Almond Fingers. They were a hit at Thanksgiving, thus the Almond Snow Cookies."

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default Re: Heavens kitchen

Post by robs_falling_angel on Sun Feb 01, 2009 1:41 am

Deep chocolate sour creme pound cake

RECIPE INGREDIENTS
For the Cake:
2 1/4 cups self-rising cake flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking soda
2 sticks (1/2 pound) unsalted butter, softened
1-1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream
2 ounces bittersweet or semisweet chocolate cut into 1/4 inch pieces
For the Glaze:
1 cup sugar
1/2 cup water
Decadent Soft Chocolate Cream (See Recipe)
Softly whipped cream, for serving

Lightly butter a 10-inch loaf pan and line the bottom with parchment or wax paper; butter the paper. In a medium bowl, whisk together the flour, cocoa and baking soda.

In a large bowl, using an electric mixer, beat the butter with 1 1/2 cups of the sugar at medium speed until blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. On low speed, alternately beat in the sour cream and the dry ingredients in 3 batches. Add the chocolate pieces and beat just until combined. Scrape the batter into the prepared pan. Bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the cake cool on a rack for 15 minutes, then unmold and let cool right side up.

FOR THE GLAZE:
In a small saucepan, combine the 1 cup of sugar with the water and simmer for 5 minutes, stirring to dissolve the sugar. Brush a thin layer of the glaze over the cake and let set. Brush the cake with the glaze 2 more times, allowing it to dry between glazings.

Cut the cake into 3/4-inch-thick slices and serve with the Decadent Soft Chocolate Cream (see recipe) and whipped cream.

Active Time: 35 Minutes
Total Time: 1 Hour 55 Minutes

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default Re: Heavens kitchen

Post by robs_falling_angel on Mon Feb 09, 2009 11:22 am

Baked Cod Casserole
RECIPE INGREDIENTS
2 tablespoons extra-virgin olive oil, divided
2 medium onions, very thinly sliced
1 cup dry white wine
1 1/4 pounds cod, cut into 4 pieces
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups finely chopped whole-wheat country bread (about 2 slices)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 cup finely shredded Gruyere or swiss cheese

Rec Image
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DIRECTIONS
Preheat oven to 400°F.

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.

Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.

Toss the bread with the remaining 1 tablespoon oil, paprika and garlic powder in a small bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

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