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High Heel Kitchen Recipes
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High Heel Kitchen Recipes
High Heel Kitchen Recipes

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Old Fashioned Orange Marmalade:
6 Oranges, peeled
1 Lemon, unpeeled
11 cups cold water
7 cups Sugar

Remove all white membranes from peeled oranges and slice thin. Slice unpeeled lemon. Cover oranges and lemon with water. Let stand in refrigerator for 24 hours. Boil for 3 hours, add sugar and boil 1 more hour. Put into sterile jars and seal.

Makes about 4 pints.
#Recipe #recipeoftheday  
http://www.highheelkitchen.com/recipes/viewtopic.php?f=22&t=346

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Sweet Dreams! #EstasTonne #Dragon  

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Schokoladeschaumden Chocolate Puffs Switzerland Recipe

200g Sugar
1 teaspoon White vinegar
1 egg white
1 Tablespoon chocolate powder
1 teaspoon cocoa

Beat egg white until stiff. Still beating, gradually add sugar and vinegar.

The mixture must remain stiff. Add the chocolate and cocoa to the egg white mixture. Place in little spoonfuls on an ungreased cookie sheet. Bake it in a very slow 250 degrees (120 degrees C) oven for 15 to 16 minutes. Cool. Store in an airtight container.

http://www.highheelkitchen.com/recipes/viewtopic.php?f=4&t=2

#chocolatelovers #recipe #chocolate  

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Couscous Salad Recipe

1 cup cooked couscous
1 Tablespoon butter
1 red onion, chopped
1 red bell pepper, chopped
1/3 cup chopped fresh parsley
1/3 cup raisins
1/3 cup toasted sliced almonds
1/2 cup canned chick peas, rinsed and drained
1/2 cup creamy salad dressing
1/4 cup plain yoghurt
1 teaspoon ground cumin
salt and pepper to taste

Place 1 teaspoon butter in a saucepan and melt over medium-low heat. Add 1/2 cup couscous and stir until coated in butter. Add 1 cup water. Bring to boil, reduce heat to a simmer. Cover and cook until all water is absorbed. Season with salt and pepper, set aside to cool.

In a salad bowl, combine the couscous, red onion, bell pepper, parsley, raisins, almonds and chick peas. Stir and mix well.

Whisk together the salad dressing, yoghurt, cumin, salt and pepper.

Pour the dressing over salad, stir until well blended, chill and serve.

http://www.highheelkitchen.com/recipes/viewtopic.php?f=20&t=288

#recipeoftheday #recipe #saladrecipes  

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wow, like, wow!

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Amen!

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#Vegan   #Recipe   Tofu Whipped Cream #Recipeoftheday  

1 (13 1/4 ounce) box extra-firm silken tofu (example. Mori-Nu)
1/3 cup oil or 1/3 cup soy margarine
1/4 cup maple syrup (or honey if you're not vegan) or 1/4 cup sugar (or honey if you're not vegan)
1 tablespoon soymilk
1 1/2 teaspoons vanilla
1 teaspoon lemon juice
1 pinch salt
1 -2 tablespoon of your favorite liqueur (optional)

Whip ingredients together in food processor until very smooth.
Refrigerate for several hours before serving.

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Wedding Cake Recipe Traditional Persian Love Cake

Candied rose petals:
2 large egg whites
1/2 cup sugar
rose petals, from 2 organic roses

Cake:
1 cup cake flour
14 Tablespoons baker's sugar or superfine sugar, divided
1 + 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
3 large eggs, separated
6 Tablespoons water
1/4 cup canola oil
1 teaspoon grated lemon peel
1/4 teaspoon whole cardamom seeds, coarsley ground if desired (removed from about 5 green cardamom pods)

Frosting:
2 + 1/2 cups chilled heavy whipping cream, divided
1 pinch saffron threads
2/3 cup powdered sugar
1 teaspoon rose water
2 Tablespoons natural unsalted pistachios

For candied rose petals: Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites and sprinkle on both sides with sugar. Dry on non-stick rack at least 6 hours or overnight.

For cake: Preheat oven to 325 degrees F. Butter two 8-inch-diameter cake pans with 1+1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment.

Sift flour, 7 Tablespoons baker's sugar, baking powder and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients and whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 Tablespoons baker's sugar and beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans.

Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely (Can be prepared 1 day ahead- Wrap and store at room temperature.).

For frosting: Combine 1/2 cup cream and saffron in small saucepan- Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.

Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream- Beat until peaks form.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.

#Recipe #Weddings #Brides #Bridal

http://www.highheelkitchen.com/recipes/viewtopic.php?f=11&t=137

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Belgian Coffee Recipe

1 ounce Cointreau
1 ounce Baileys Irish Cream
6 ounces Hot Coffee

Combine, serve in coffee mug.

#Recipe #recipeoftheday #Coffee  
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