Any good recipes to share ?!
Any good recipes to share ?
Answers:
This time of year, I love to fix grilled asparagus as a side to whatever is on the grill. Take fresh asparagus & trim ends, then rinse well. Marinate in a ziplock back with spicy italian dressing for at least an hour. Take large piece of foil and place asparagus in center, then add a few cloves of garlic & a little bit of butter. Seal pouch & place on grill, turning with tongs til done.......Yummy!!
grill a chicken breast. smother over your favourite barbecue sauce, top with fried smoky bacon and slices of cheese. melt the cheese on top............. heaven.
Fresh Cherry Cake with a Hint of Cinnamon
140g self-raising flour
? tsp ground cinnamon
50g golden caster sugar
1 egg
4 tbsp milk
85g butter, melted
350g juicy, ripe cherries
icing sugar, for dusting
FOR THE TOPPING
25g plain flour
? tsp ground cinnamon
25g golden caster sugar
25g butter, at room temperature, diced
Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.
To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.
For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.
Divine!
This is one of my favorites:
Tuna Slam Sandwich
1 can tuna
mayonnaise
bread
Mix tuna and mayo. Put on bread. Eat and enjoy!
Tex Mex Salad
3-4 med.tomatoes -chopped
1/2 large green pepper chopped/cubed
1/2 large yellow or red pepper chopped/cubed
3 Tbsp. olive oil
3 Tbsp. red wine vinegar
1 clove garlic minced
2 tbsp. chopped broadleaf parsley
1 tbsp. chilli powder
2 cups rotini pasta cooked and drained
1/4-1/2 cup cheddar cheese cubed
salt /pepper to taste
Combine tomatoes and peppers in a large bowl.
Combine oil, vinegar, garlic, parsley, salt, pepper and chilli powder in a cup, mixup well. Pour over tomatoe mixture. Sprinkle cubed cheese and pasta into tomatoe mixutre, gently stir., Chill for 1hr before serving to enhance the flavours
Never had any complaints on this salad..everyone loves it*!~
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Oatmeal raisin cookies
1cup all purpose flour
1 cup old fashioned rolled oats
1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar
1/2 cup pcked light brown sugar
2 egg whites
2 tbsp. canola oil
1 tsp. vanilla extract
1/2 cup raisins
Preheat oven to 350F.
Coat 2 baking sheets with cooking spray
Combine first 5 ingredients, beat at medium speed sugars, egg whites, oil and vanilla till blended thick.
Reduce speed to low, gradualy beat in flour mixture. Stir in raisins.
Drop tbsp. onto bake sheets 2" apart.
Bake 12-15 min. Makes 24
(85 calories / cookie , 1 gram fat)
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Tiramisù alle fragole
Strawberry Tiramisù (tiramisù means "cheer me up")^^
Ingredients
STRAWBERRIES, lots (I bought an entire flat from the open market)
SAVOIARDI(ladyfingers), lots (I used two 500-gram packages, I think).
MASCARPONE, lots (upwards of 500 grams, or about 17.5 ounces)
EGGS, whites and yolks separated (enough to match the amount of mascarpone, use another recipe to judge)
SUGAR
WHIPPING CREAM (2 pints)
Directions
Take lots of strawberries, washed and hulled. Cut them up and then smash them to release the juice. Sweeten to taste. If there's not much juice, add water, or smash more strawberries (the more, the better).
Separate the eggs and set whites aside.
With yolks, sugar, and mascarpone, make lots of mascarpone cream. You need a lot of cream.
Whip one pint of cream and fold into the mascarpone cream.
Last of all, whip the egg whites to hard peak and fold quickly into the mascarpone cream.
Line the bottom of a very, very large, high-walled casserole dish with savoiardi. (I used a dish about 15"X11")
Drip strawberry juice and mush over the layer of savoiardi.
Spread with a generous amount of mascarpone cream. Cover with savoiardi and repeat until the dish is almost full.
Place in the refrigerator for 24 hours so the savoiardi can soften and the flavors can mix.
To finish, cover with a generous layer of whipped cream and garnish with strawberries (I dipped them in white and dark chocolate.).
Try this Italian cake: it is a summer dish.
How about a nice Schnitzel? Served with pan fried potatoes.
It is easy to cook and you can find it on the following site:
I have also made the German Potato Salad - easy to make and tastes good.