10 outubro, 2013

My five star recipes

Postado por Camila Rafaela Felippi às 10/10/2013 02:24:00 PM
1. Fairy Cakes Recipe
Ingredients:
  • 100g / 4 oz Self Raising Flour
  • 100g / 4 oz Soft Margarine
  • 100g / 4 oz Caster Sugar
  • 2 Eggs
  • 1 Cup of icing sugar

Time 30min
Serves: 8
Instructions:
  • Place all the ingredients in a large bowl and mix for about 2-3 minutes until well combine together.
  • Put the cake cases on a baking tray
  • Spoon a tablespoon of the mixture into each of the  cake cases.
  • Bake for about 15-20 minutes at 180°C, 350°F.
  • Remove the cakes from the oven and allow to cool.
  • Mix some icing sugar with a little water to make a thick paste.
  • Decorate he cakes with the icing and place selected sweets or anything you fancy on the top.

2. Lemon syllabub
Ingredients:
  • 284 tub whipping cream
  • 50g caster sugar
  • 50ml white wine
  • zest and juice from ½ lemon
  • almond thins or berries, to serve

Time 10min
Serves: 4
Instructions:
  • Whip the cream and sugar together until soft peaks form.
  • Stir in the wine, most of the lemon zest and the juice.
  •  Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

3. Pear & blackberry crumbles
Ingredients:
  • 700g (or 4 large) ripe English pears, peeled and cubed
  • 100g golden granulated sugar
  • 250g blackberries
  • 200g plain flour
  • 100g unsalted butter, cold, cut into small pieces
  • 85g shelled pistachios, roughly chopped
  • 100g demerara sugar
  • ice cream, to serve (optional)

Time 45min
Serves: 4
Instructions:
  • Heat oven to 190C/fan 170C/gas 5.
  • Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins.
  • Add the blackberries and bring back to the boil, then remove from the heat.
  • Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
  • Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs.
  • Add the pistachios and demerara sugar, then stir to combine.
  • Sprinkle crumble evenly over the cooked fruit.
  • This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time.
  • Remove from the oven, cool slightly, then serve with ice cream, if you like.

4. Joy's Prizewinning Trifle
Ingredients:
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (8 ounce) container sour cream
  • 1 (9 inch) angel food cake
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 3 kiwis, peeled and sliced
  • 1 pint fresh strawberries, sliced 
  • 1 (15 ounce) can crushed pineapple, drained
  • 1 sprig fresh mint

Time 30min
Serves: 1 trifle
Instructions:
  • In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
  • Cut the cake into thirds, horizontally.
  • Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices.
  • Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture.
  • Repeat layering until all ingredients are used.
  • Make fan garnishes of whole strawberries by slicing from just below the stem.
  • Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint.
  • Refrigerate until serving

5. Portobello Mushroom Burgers (vegetarian)
Ingredients:
  • 4 portobello mushroom caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoons minced garlic
  • salt and pepper to taste
  • 4 (1 ounce) slices provolone cheese

Time 15min
Serves: 4
Instructions:
  • Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. 
  • Pour over the mushrooms. 
  • Let stand at room temperature for 15 minutes or so, turning twice.
  • Preheat grill for medium-high heat.
  • Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. 
  • Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. 
  • Top with cheese during the last 2 minutes of grilling.

3 comentários:

Aniinha Gonzalez on 10/14/2013 7:08 AM disse...

huuuuuuuuuuum que delicia!

Viviana Sparks on 10/14/2013 7:55 AM disse...

Hello Camila!
I'm peckish now.... but I don't know to cook very well!!!
I loved your posts about your dog Naquy and about the puppies. Congradulations, you're an angel! I love animals a lot, I have eleven dogs, and you??

Kisses sweetheart!!

Ed Moor on 10/14/2013 10:50 AM disse...

Great idea Camila, I hope you have fortune in your journey of languages. I'll follow you to know what you do. Sometimes I'll back here. Hugs, ED.

Postar um comentário

.

.