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For the crust: 3 cups flour 1/2 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 stick cold, unsalted butter, cut into cubes 1/4 cup vegetable shortening 2 eggs, lightly beaten 1 teaspoon vanilla extract 2 to 3 tablespoons cold milk For the filling: Preheat the oven to 325 degrees F. In the bowl of an electric mixer, beat the ricotta cheese with the sugar until combined. Add the eggs one at a time, beating well after each addition. Add the orange zest, cinnamon, chocolate, and pine nuts and stir to combine. Pour the filling into the pastry-lined pie pan. Using your fingers, lightly moisten the edges of the pastry with a bit of cool water. Place the second portion of pastry over the top of the pie and cut the edges to match those of the bottom crust. Press edges together then fold inward to make a raised edge. Crimp the edges decoratively using either your fingers, a fork, or a crimping tool. Make several small slits in the top of the pastry to allow steam to escape while baking. Bake the pie for 1 hour, or until the pastry is light golden brown and the filling is just set. If the edges of the pie begin to get too brown, shield them with a piece of aluminum foil wrapped around the pie. When the pie is set, remove it from the oven and allow to cool on a wire rack. Serve the pie either slightly warm, at room temperature, or chilled. |
Saturday, March 22, 2008
Italian Easter Pie
Monday, March 17, 2008
Riceballs Recipe
1 1/4 cups Short-grain rice
1 1/3 cups Water
2 teaspoons Black sesame seeds
50g Smoked salmon, chopped
2 tablespoons Finely chopped pickled ginger
2 Finely chopped onions
Method:
Wash the rice thoroughly in a sieve under running water until the water runs clear. Place the rice in a heavy-based pan with the water and bring it to the boil. Reduce the heat to very low, cover and cook for 15 minutes. Remove the pan from heat and stand, with the lid on for 20 minutes. Dry-roast the sesame seeds in a frying pan over low heat, constantly shaking the pan, for 1 to 2 minutes, or until the seeds begin to pop. Combine the salmon, ginger and spring onion in a small bowl. Using wet hands, form 1/3 cup rice into a ball; push 2 teaspoons of the salmon mixture into the center of the rice and reform the ball around it. Repeat with the remaining rice and salmon, keeping your hands wet to prevent the rice from becoming sticky. Arrange the balls on a serving platter and sprinkle with the sesame seeds.
Apple Chicken Stir Fry recipe
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup carrots, thinly sliced
1/2 teaspoon vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon oil
1 tablespoon water
2 cups cooked rice
Directions:
Stir fry cubed chicken breast in 1/2 teaspoon vegetable oil in non stick skillet until lightly browned and cooked. Remove from skillet. Stir fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir fry 2 minutes. Remove from heat; stir in apples. Add to chicken. Serve hot over cooked rice.
This recipe from CDKitchen for Apple Chicken Stir Fry serves/makes 4
Tucker Surprise Jerky recipe
2 hrs"> Ready in: > 2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 3 lb
Ingredients:
1 cup Soy sauce
4 ounces Mesquite smoke (hickory works well also)
1/4 cup Water
1/4 cup Cayenne pepper
3 pounds roast
Directions:
Go to the butcher and have them slice a 2 or 3 lb rump roast into slices as thin as bacon(It sometimes takes a while to convince them that you really want it as thin as bacon) put soy sauce and mesquite smoke in a gallon size ziplock bag. if the smoke came in a 4 oz bottle, use the water to rinse the bottle, pour water into bag. Add pepper. Close bag and let sit for a couple of hours. Trim all fat from the beef. Add beef to the mixture. Let sit for 5 or 10 minutes(I've not had any trouble if left overnight) Remove meat from bag one or two at a time, and lay on trays from dehydrater(I've never made it without a dehydrater). Put trays in dehydrater, opening vents to about half.Egg strip bundles recipe
1 tablespoon White sesame seeds
10 Spring onions
5 Eggs
1/4 teaspoon Salt
1/4 teaspoon White pepper
3 teaspoons Cooking oil
2 tablespoons Rice vinegar
2 tablespoons Japanese soy sauce
Method:
Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan at once to prevent burning. Trim the white ends from the spring onions and discard; take off the outside layer and discard. Make a bunch of the green stems, then trim them all to the same size, cutting off the skinny tip. Plunge 2 spring onions at a time into a large pot of boiling water and cook for about 30 seconds or until softened. Remove with tongs and place in iced water. Repeat for all the spring onions. Drain well and dry lightly on paper towels. Cut each spring onion in half lengthways using a small sharp knife.
Beat the eggs with the salt and pepper until they are foamy. Brush a medium sized frying pan with the oil, and place it over medium heat. Pour in half the eggs, cover and coco for 2 minutes. Run a spatula around the edge of the omelet to loosen it, then turn the omelet over and cook it for a further 2 minutes. Remove the omelet from the pan and cook the remaining egg mixture. Trim the curved edges from the omelets to make a square shape. Cut thin strips of omelet about 7 cm long and 5 mm wide.
Gather together 8 strips of egg, carefully wrap one piece of spring onion 4 or so times around the middle of the bundle, tucking in the ends. Repeat with the remaining egg strips and arrange the bundles on a serving platter. Combine the vinegar, Japanese soy sauce and sesame seeds, drizzle over the bundles and serve.
Sunday, March 16, 2008
Nasi Goreng
2 1/4 teaspoon 1/3 cup 3 cloves 1 2 1 teaspoon 1 teaspoon 1/2 teaspoon 400g 200g 1 cup 2 teaspoons 1 tablespoons 4 1/2 1 3 tablespoons | Eggs Salt Cooking oil Finely chopped garlic Finely chopped onion Seeded and very finely chopped red chilies Shrimp paste Coriander seeds Sugar Raw prawns, peeled and deveined Rump steak, finely sliced Long grain rice, cooked and cooled Kicap manis (sweet soy sauce) Soy sauce Finely chopped onions Finely shredded lettuce Thinly sliced cucumber Crisp fried onion |
Method :
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Chasen's Shirley Temple Cocktail
Ingredients
Directions
- Place a few ice cubes in a highball glass.
- Add ginger ale and grenadine, stir gently; add enough additional ice cubes to fill the glass.
- Garnish the glass with a split orange slice that straddels the side of the glass.
- Add a maraschino cherry and serve with a straw.