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Tom-Anita Morgan

> our cookbook  - 
 
Spanish Anchovy Lover's Pesto Pizza with Cherry Tomatoes and Sausage...We love to create pizzas. Sometimes we plan out what we are going to include as toppings and sometimes we just see what is in the frig and get creative. Here's the pizza of the day...
Makes:                One 11 inch diameter thin crust pizza
Prep Time:          20 minutes
Cooking Time:
     Sausage:       10 minutes in skillet
     Pizza dough   10 minutes in skillet
     Whole pizza    8-10 minutes in 450* oven

INGREDIENTS:
1/3 # prepared pizza dough
1 andouille sausage, skinned and crumbled
1 chorizo sausage, skinned and crumbled
6 oz of pesto sauce, we make our own. This time we added a small package of sage leaves which gave it a delicious flavor.
1/2 basket of cherry or plum tomatoes, halved
1 dozen kalamata olives, quartered
8 Spanish anchovies (These are hard to find here but delicious when available)
3/4 C shredded mozzarella
1/4 C grated Parmesan
2 T extra virgin olive oil
some fresh basil leaves
PREPARATION:
1. Roll out the dough on a floured board and let rest while the sausage is cooked. Flip and roll several times while sausage is cooking. 
2. Add the oil to a 12 inch saute pan and cook the crumbled sausages over medium-high heat until thoroughly browned; about 9-10 minutes then reserve.
3. Wipe most of the oil and any crumbles out of the pan and lower the heat to medium. Lay the pizza dough in the bottom and saute for about 4-5 minutes then flip and cook on the other side for 4-5 minutes. The dough should then be mostly cooked with some medium brown spots on both sides. Remove from the pan and lay on a cutting board.
4. Spread the pesto sauce on the pizza crust evenly.
5. Cover with shredded mozzarella then half of the Parmesan cheese.
6. Spread the tomato halves and sausage on top of the mozzarella.
7. Lay the anchovies on top of each of the eight sections which you will serve.
8. Sprinkle with the other half of the Parmesan cheese.
9. Cook on a heated pizza stone on the middle rack in a 400*F oven for 8 10 minutes or until the cheese is melted and edge of crust is starting to brown.

PLATING:
1. Cut the pizza into eighths.
2. Serve on warm plates
A link to our blog for other great recipes!
http://tomandanitamorgan.blogspot.com/
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maria nasir's profile photoBalvinder Ubi's profile photoPanthoul Loth's profile photo
4 comments
 
Pesto is one of my most favourite spreads, but as we don't get fresh basil here, I usually make mine with mint or spinach. This pizza looks oh-so-good :)
+Tom-Anita Morgan
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Tom-Anita Morgan

> our cookbook  - 
 
Rosemary Braised Lamb Shanks and Easy Garlic Mashed Potatoes...Since lamb is a traditional dish served for Easter we thought it would be good to post a lamb shank recipe. We love lamb and have cooked it many different ways over the years and it's always delicious. Here we have combined it with garlic mashed potatoes made the easy way: right in the cooking pot with an immersion blender, a tool that has become an integral part of cooking. This is real comfort food, a delicious blending of flavors in a rich brown gravy poured over the lamb shanks and mashed potatoes.
Serves:              2
Prep Time:       30 minutes
Cooking Time:    2 hours 30 minutes
  
INGREDIENTS:
Lamb Shanks/Veggies:
2 lamb shanks (1-1 ½ # each; 1 ½ # size provides a man-sized portion)
1 medium-large yellow onion, skinned and quartered
1 bunch baby carrots, trimmed and scrubbed
1 14.5 oz can whole, skinned tomatoes
6 cloves of garlic, skinned and smashed
650 ml of cooking grade burgundy(3/4 bottle)
10 oz low salt chicken broth
10 oz low salt beef broth (Some additional may be required to get liquid to cover 75% of the shanks.)
2 T extra virgin olive oil
1 bundle fresh 4” thyme stalks, tied together
1 bundle fresh 4” rosemary stalks, tied together
2 fresh 4” Rosemary stalks for garnish
2 t corn starch, mixed in a little hot water
Easy Garlic Mashed Potatoes:
1 # Yukon Gold or French redskin potatoes
3 T granulated garlic
1 T unsalted butter
½ C no fat or low fat half and half

PREPARATION:
Lamb Shanks/Veggies:
1. Select a Dutch oven just large enough to hold the lamb shanks, veggies and liquids. Pour the olive oil in and over high heat, brown both sides of the shanks. (About 10 minutes.) Then reserve the shanks.
2. Lower the heat to medium and add the onions, carrots, garlic, thyme and rosemary. Saute over medium heat until the everything has started to brown. (About 10 minutes.)
3. Remove the carrots and reserve. Then add the liquids, tomatoes and lamb shanks and bring to a boil. (The shanks should be at least 75% covered.) Then reduce the heat to a low-medium simmer and cook for two hours or until the shanks are fork tender, turning the shanks every 30 minutes. Add back the carrots for the last 30 minutes.
4. Remove the shanks and carrots and any tomatoes remaining whole and place in a 200*F warming oven with the plates. Remove the thyme and Rosemary bundles, add the cornstarch and water and using an immersion blender, blend the garlic and onions until the mixture is smooth. Leaving the cover off, simmer for another thirty minutes or until the sauce is thickened to gravy.
Easy Garlic Mashed Potatoes:
1. Skin the potatoes and boil for 20 minutes or until fork tender.
2. Pour off the water. Turn off the heat and add the butter, garlic and half and half.
3. Using the immersion blender(after washing the immersion part), blend the mashed potatoes to the consistency you want.

PLATING:
1. Place one shank on each warmed plate.
2. Put a scoop of mashed potatoes next to the shank.
3. Place the carrots and tomatoes artistically on the plate.
4. Pour the gravy over the shank and potatoes and garnish with an uncooked sprig of Rosemary.
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Steve Solomon's profile photoAshok Jacob Philip's profile photoHotShot Chef's profile photoGrill Master John's profile photo
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+maria nasir Wouldn't that be fun to share a dinner! We'd love to have you over.
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Paul Edwards

> our cookbook  - 
 
An Italian Easter Cookie

Summary

Yield 48 cookies
Preparation time 15- 20 mins
Cooking time 10 mins + 5 mins resting
Main Ingredient Flour

Ingredients

For the cake

1/2 cup butter

3/4 cup white  sugar

3 eggs

1 teaspoon vanilla essence/extract

1 - 2  tps almond extract

1/4 cup milk

1/4 cup vegetable oil

3 3/4 cups all-purpose/plain flour

5 teaspoons baking powder

For the icing/frosting

4 cups icing/confectioners' sugar

1/4 cup butter, softened

1 teaspoon vanilla essence/extract

1 teaspoon almond extract

3 tablespoons milk

3 drops real food coloring (optional)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). 

2. In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil. Combine the flour and baking powder, stir into the wet mixture. 

3  Roll dough into 1 inch (2.5 cm. ) balls. On a lightly floured surface, roll the balls out into ropes about 5 inches (12 cm) long. Tie into loose knots and place cookies 1 inch (2.5 cms.) apart onto baking paper

4  Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown. Set aside on a rack to cool 

5  To make the icing, cream together the confectioners'/icing sugar, butter, vanilla almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired. For a more colorful appearance divide the mixture into thirds and use one drop of different colored food coloring.

6 Applying icing frosting to cakes/cookies. Store in airtight container

- See more at: http://www.allaboutcuisines.com/recipe/easter-cakescookies#sthash.5rtE0rsA.dpuf
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foodies+'s profile photo
 
+Paul Edwards we have asked in your last post not to upload link photos. Please upload your photo before copying and pasting the blog link. That way, Google will not automatically provide you with the link photo. Thank you.
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ROCHER A LA NOIX DE COCO (COCONUT MACAROONS)


French friday! I nearly forgot! lol 
In France, they are typically shaped into pyramids. You can also call these treats les congolais. A rocher coco and a congolais are the same cookie.
I am suggesting now sweet treats for Easter ...that look great but aren't that difficult to make and you can store them because I am sure many of you will have their hands full with preparations. These look good, taste even better and can be stored in an airtight container for up to 5 days , so you could make some today/tomorrow, but please never store them in a fridge because they'll turn mushy!

Ingredients
3 cups or 8 ounces (225g) dried, unsweetened coconut flakes
3/4 cup (150g) sugar
1/4 teaspoon salt
3 large egg whites
1/2 teaspoon vanilla or almond extract (optional)
Directions
Preheat oven to 350°F (180°C). Cover a baking tray with baking (parchment) paper or a silicone baking mat.
In a mixing bowl, stir together the coconut, sugar and salt until well combined. Stir in the egg whites and vanilla or almond extract if you are using it. Continue stirring until all of the coconut is wet with the egg white - about 1 minute. You can use your hands to mix as well.
Shape and press the coconut dough into 24 or so balls (they should be a little smaller than a golf ball) and place on covered baking tray. Pinch and  shape each ball into a pyramid. The macaroons can be placed close together on the tray as they do not spread when baking.
Place in preheated oven to bake for 12 minutes. Remove from oven and allow  to cool slightly before moving them off the baking sheet.
Optional chocolate: Allow the macaroons to cool completely before dipping in  chocolate. Warm the chocolate in a small bowl in the microwave until melted. Dip  each macaroon in the chocolate. Dipping the bottom gives more chocolate per  macaroon.
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Margaret McGill's profile photoLisa Watson's profile photoSylvie Sullivan's profile photo
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Definitely #crushtheorange...
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Thai Roast Duck with Red Curry (Gaeng Phed Ped Yang) is one of the most popular types of curries in Thai restaurants outside of Thailand. In Thailand, this recipe is often served at special events, such as a wedding or formal ceremony. It is a quite rich curry due to the duck but the pineapple (other fruit) is added to counter this richness. The fruit used in the curry is usually pineapple, which can be substitute with all kind of firm fruits such as: apple & pear. Rambutan will also goes well with the flavors. The tomatoes in this recipe are used to give it the umami taste. You can also just use leftover roast duck, turkey or chicken…it will make a very delicious curry! If you are used to eating Thai curries I think you will definitely enjoy this as it is a good variation.
Ingredients
- 600 gr Duck breasts fillet , 3 tbsp Fish sauce
- 2-2½ tbsp Homemade Red Curry Paste *
- 350 ml Coconut milk, 10 Cherry tomatoes
- 40 gr Pea eggplant/2 Apple eggplant-cut
- 200 gr Pineapple/Apple/Lychee-diced cut
- 1 Red chili & 2 Thai chilies-sliced
- 6 Kaffir lime leaves, Salt & Pepper
- 150 ml Coconut cream
- 1 cup Sweet/Thai basil leaves
- 1 tbsp grated Palm sugar

Directions
- If you`re using caned coconut milk, set the can in the fridge for 1-2 hours before using it. Open up the can & scoop out the thickened/solid coconut cream part to cook the curry paste with later on & save the left over coconut water/juice.
- Discard the kaffir lime leaves stems. Slice 3 of them into small pieces & thinly slice the rest. Set aside.
- Preheat the oven to 200° C/400° F. Score the duck breasts skin to allow the fat layer under the skin to render during cooking. Season the entire breast with enough salt & pepper. Heat a non-stick pan over medium low heat. When the pan is hot, place the duck, skin side down. Sear for 6-8 minutes until it begin to brown. The fat layer under the skin will begin to render & will be present in the pan as liquid fat. Flip the duck over to cook the other side as well for few minutes. Place the duck in the oven; roast for 8-10 minutes for medium rare (longer for well-done). Remove from the oven; allow the duck to rest 2-3 minutes before slicing. Slice the duck breasts into ± ½ inch thick pieces; set aside.
- In a wok/deep pan, heat 100 ml of the coconut cream over medium-high heat. Stir constantly until it bubbles (± 2 min). Put in the curry paste, small cut kaffir lime leaves & Thai chilies. Keep on stirring until the liquid becomes greasy (± 2-3 min). If you`re using a caned coconut milk & the oil won`t formed/separated out, add a bit coconut oil into the liquid. Add in the eggplants, coconut milk & the rest of coconut cream. Bring it to a boil & cook until the eggplants starts to soften.
- Put in the tomatoes, pineapple, fish sauce & palm sugar. Bring it to a simmer until the tomatoes starts to break & the flavor blended; stir occasionally. Season with some salt if it`s necessary.
- Add in sliced duck; stirring carefully to cover the meat with the liquid. Don`t stir too much, I will cause he ducks skin separate. Turn off the stove & put in the basil leaves. Garnish with sliced kaffir lime leaves & red chili. Serve the roast duck curry with steamed rice or noodles.
* You can just use left-over roasted duck, chicken or turkey.
** Click on the link of my previous post to see the recipe on how to make Homemade Thai Red Curry Paste:
https://plus.google.com/114576375513465539307/posts/JFoACUtkuv8

Recipe also at:
bebek panggang masak kari merah thailand thai roast duck with red curry gaeng phed ped yang | karinsactivity

#nomadkitchencounter  

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Karin Frauenfeld's profile photoLisa Watson's profile photoEddie McFerrin's profile photoazlelsweet's profile photo
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Hello +Enz F ..thank you..:) yes in Thailand they also serve this at special events..:) But outside of Thailand you can buy this anytime in a Thai restaurant..not only from duck, also can be from chicken..:) There are much similarity of foods between South Asian countries..:)
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SPICED UP POQUI-POQUI/ POKI-POKI

Here is another testimony to my Ilocano root. Being a grandson of a wonderful lady whose bloodline hailed from the province of Ilocos Sur, I was raised and grew up learning and, somehow, exemplifying many of the customs and traditions, and the way of life that are intrinsic to the people of the Northern Philippines. This cannot be denied by my penchant for some of the native Ilocano cuisines and delicacies. Our kitchen remains a talking cupboard of all the indigenous condiments and the local seasonings that my lola used to hoard. My lola has already passed away for more than five years now. Eventhough she is gone, it has been my habit to replenish her “potion” jar with her most loved stinky-smelling bugguong (fermented fish sauce). I do not know, It became part of my system already. Anyway, that fetid sauce is still proven useful to a number of my cooking preparation. My fondness to vegetarian and pescetarian dishes (though I am not really a conformist) is one my lola’s greatest legacies that I would never wish to trade for anything else.

In one of my previous posts, I was able to showcase how to cook Dinengdeng/ Inabraw (Exotic Vegetables simmered in fermented fish sauce), one of the famous and most well-loved Ilocano vegetable dish that my lola taught me. A couple of days ago, there were abundance of fresh long Japanese eggplants (aubergine in British) in our local market. I bought several pieces in a whim and instantly pictured in my mind an equally-loved and also one of lola's personal favorite Ilocano dish called Poqui-poqui. For some reasons, the name may sound smutty if literally translated in Tagalog, especially to someone who is mentally exploited or green-minded. Other Ilocano terminologies like warek-warek, kabatiti and utong are just part of the normal everyday conversation but may seem naughty for unfamiliar ear. If you are a fellow Pinoy, you may already know what I am talking about but to give my non-Filipino speaking friends some hint, those italicized words are actually terms baptized to a number of Ilocano vegetables and dishes that when interpreted verbatim in Tagalog dialect, would give a sexually-suggestive connotation. To prolong your agony some more, I am leaving you a little research job to find out their exact translations. These evocative vocabulary and phrases, though unclear as to their origin, are just among the by-products of the multifaceted and rich culture of the Ilocanos.

Poqui-poqui or poki-poki is a healthy and tasty Ilocano dish made from the flesh of the grilled eggplants, traditionally sautéed in garlic, onion, tomato and black pepper, and combined with lightly beaten eggs. It is quite similar to frittata because of the addition of egg except that poqui-poqui is loosed and squishy, and has a mushy texture - that is in contrast to its Italian counterpart which is rather firm and omellete-flat. A deconstructed frittata indeed. The grilling of the eggplant produces that distinct aromatic taste but since I would rather have mine quickly boiled until the skin slightly softened to peel, I added some minced meat and infused additional spices like paprika, curry and cayenne to compensate for the smoky flavor. It is another experimental tweaking of the old dish I have grown up with which turned out a success; great to be served as starter with bread or as side dish to fried tuyo (dried salted fish) and roasted meat. Another righteous meal that you can prepare for your family on Good Friday; just do not forget to omit the meat ingredients and you are all set for breakfast or snack. Though the appearance of the dish is not as visually appealing as the usual torta, it is surely packed with fantastic flavors that once you start to pop, you cannot stop until you drop.

INGREDIENTS:
- 4-6 pcs. long eggplant
- ½ lb. ground beef or pork (optional)
- 3 cloves garlic, minced
- 1 small onion, chopped
- 3 small tomatoes, chopped
- 1-inch turmeric, grated
- ½ tsp. yellow curry powder
- ½ tsp. paprika powder
- ½ tsp. cayenne powder
- ½ tsp. ground black pepper
- ½ tbsp. patis (fish sauce)
- ½ tsp. salt
- 3-4 eggs, lightly beaten
- 1 pc. small tomato for garnish (optional)
- 2 tbsps. vegetable oil

PROCEDURE:
Boil or grill the eggplants until the skin is brown or charred and soft enough to peel. Allow to cool.

Remove the skin and coarsely chop the flesh of the eggplants. Further shred the vegetable fibers using a fork. Set aside.

In a saucepan, heat the cooking oil. Sauté the garlic, onion and tomatoes until very fragrant.

If adding some meat, toss them in at this point. Cook until the color turns light brown.

Add the eggplant and turmeric. Mix well until well blended.

Season with curry, paprika, cayenne, black pepper, salt and patis. Mix thoroughly until all the ingredients are incorporated well.

Create a hole in the middle of eggplant mixture and gradually pour in the eggs. Stir gradually until the egg is cooked but the eggplant is still mushy.

Remove from heat and garnish with sliced tomato. Serve with bread or steamed rice. Enjoy!

**Number of Servings: 4 to 5

My blog post here: http://enzaladang-utak.blogspot.com/2014/04/poqui-poqui-poki-poki.html

#filipinofood  
#filipinorecipes
#eggplantrecipe
#goodfriday  
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Enz F's profile photofoodies+'s profile photoBrittany M's profile photo
10 comments
 
+Enz F and to you!
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All around the world we eat spaghetti. In a light recipe I mix salmon, from the North Sea, to the fresh taste of mojito cocktail.
SPAGHETTO QUADRATO AL SALMONE E MOJITO. RICETTA LIGHT
Dai Mari del Nord a quello delle Antille la passione per la pasta unisce popoli e culture.
Se poi la pasta è anche uno spaghetto ... quadrato ... è anche divertente!
Nella pasta, simbolo della cucina italiana, si armonizzano salmone e mojito.
 Il gusto ed i colori lievi e delicati dei  Paesi del Nord e quelli freschi ed esplosivi dei Caraibi. 
    Anche se la nostra è una ricetta light e la dieta in genere si fa da soli, il mojito si gusta in compagnia.
Invitate qualcuno a condividere con voi la cena!
Per due piatti (dove il mojito è una libera interpretazione)
Spaghetti 160 gr
Salmone 200/250 gr
 Mezza zolletta di zucchero
Rum cubano
Un lime
Menta
Pereroncino e cipollotto fresco
In una padella antiaderente facciamo appassire in poca acqua la cipolla tritata molto finemente e poco peperoncino.
Il gusto finale del piatto è molto fresco e delicato. Facciamo quindi attenzione al peperoncino: in una ricetta che richiama i sapori dei Caraibi non può certamente mancare ma non deve dominare.
 Aggiungiamo poi lo zucchero e caramelliamo leggermente la cipolla.
Uniamo il salmone tagliato in cubetti, saliamo e lo facciamo cuocere.
Il salmone non è un pesce magro, durante la cottura ho scolato due volte il grasso che rilascia in cottura ed il gusto non ne ha perso.
Buttiamo la pasta ed intanto grattugiamo la scorza del lime e tritiamo la menta.
Ho utilizzato la menta romana che cresce spontanea e profumatissima nel mio giardino, a Cuba usano la Hierba buena una pianta locale che in Italia non abbiamo. Spesso per il mojito si utilizza la menta, ma la mia è una libera interpretazione ed anche voi siete liberi di utilizzare l'aroma che preferite.
Quando la pasta è pronta la versiamo nella padella del salmone e condiamo, generosamente, con la buccia di lime grattugiata e la menta.
Mantechiamo con mezzo bicchierino di rum ed il succo di una fettina di lime.
Accompagno a questo piatto una canzone che ne esalta lo spirito giramondo.
 Daft Punk - "Around the world"

http://www.passionelight.it/2014/04/spaghetto-quadrato-al-salmone-e-mojito.html
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Tom-Anita Morgan's profile photoPassione Light's profile photo
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Thanks! See you. Lorena
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Here a simple healthy recipe 
carrots and apple healthy sponge cake
This cake is very delicious,light and healthy,the combination of apples and cinnamon will make your house smell divine.

My kids love it so sometimes I make it for breakfast also it does stay for a few day on the counter,  you will just need to cover it with a kitchen towel.

Also I highly suggest to make it with your children,it can be a great activity at the end of the day kids love to stay around mommy
Ingredients:

100 grams flour for cake

100 grams whole wheat flour

125 ml vegetable oil

100 grams brown sugar

175 grams apple chopped up

175 grams carrots shredded

75  grams nuts I used almond chopped

2    eggs

2   tablespoon honey

2   teaspoon cinnamon

1 teaspoon baking soda

pinch of salt

a sprinkle of love (don’t ever forget that)

 

Method:

In a bowl whisk   eggs and sugar,honey,oil and then add the apples,carrots and nuts.

In a separate bowl sift flours,baking soda  salt and cinnamon.

Add the flours mixture to the first bowl and mix for a bit.

In a cake pan spread some butter and put the parchment paper around

Bake in the oven for 45 minutes at 350

Buon Appetito

http://bellacibo72.wordpress.com/2014/04/16/carrots-and-apple-healthy-sponge-cake/
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marzia molatore's profile photoLoretta Sebastiani's profile photoCara Weldon Cara's profile photo
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I can imagine, Marzia. Thanks a lot. I'll try your recipe and let you know my opinion. +marzia molatore 
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marzia molatore

> our cookbook  - 
 
Easter is around the corner so its time to make something special and delicious so why you don't make this lovely Easter bread?It super delicious stuffed with cold cuts,cheese and hard boiled eggs

Tortano/Easter bread recipe:
talian food is about tradition and this delicious savory bread is a must  for the Neapolitans at Easter.

Every year before Easter the family get together to make this delicious,amazing bead..Lets say “its a family affair”

The day after Easter we go for a picnic at the beach or at the park for a nice “scampagnata” with friends and we bring the leftover tortano with other food of course and we all eat together

Tortano is a savory bread stuffed with cheese,salami,mortadella,prosciutto and boiled eggs.

The secret for a great result,like my nonna said,is that you must use “sungia”/Italian pork fat but if you don’t have it use  shorting or  oil

Another little trick is to do it the day before so it can rise slowly and the result will be outstanding

I  hope you will try it out and maybe you can start your own tradition with your homemade tortano for Easter

However this savory bread  is also great as a buffet bread

 

Ingredients:

 

550 ml water

28 gr fresh yeast

1 teaspoon sugar

pepper

150 grams  Italian pork fat (sugna) or shorting

4  boiled eggs cut in pieces

100 grams salame

100 grams ham

100 grams mortadella

100 grams provolone

100 grams scamorza or any other kind of cheese that you have in your fridge

50 grams Grana Cheese

Salt, pepper (2 teaspoons each)

4 egg for decoration

1 lightly beat egg for paint the tortano before the oven

A sprinkle of love

 

Method:

Dissolve in a bowl the yeast with the water and sugar and after a minute  salt and shorting . Add little by little the flour and knead into a soft and elastic dough.Let it rise for an hour or until double the size.I suggest to put your dough in the oven cover with a kitchen towel with the light on.

206 tortano foto 4Cut all your cured meat and your cheese and put it in a side

After few hours take your baby tortano put it on a working board and spread it out trying to give a rectangular shape remembering to leave a small piece of dough for the decoration

 

 

208 tortano foto 5

Spread some fat or oil on your dough and after put all your cold cuts,cheese and boiled eggs on it.

Now its time to roll it gently and slowly,be very careful because its heavy.

You have to roll it and give it a circle shape,now whit your 2 finger press in 4 different spot and put the 4 uncooked eggs and the leftover pasta dough cutted in stripes ,you will need 8 stripes

214 tortano foto 6

Its time to let your baby tortano rest and rise for few hours (I did it for 3 hours)or overnight after that you have to spread the lightly beated egg over it,put it in a  ring mold pan greased with shorting 35 cm /13 inch wide and cook it for 35/45 minutes until is nice and gold.

Enjoy and Buon Appetito

 

 

005 tortano foto 2

 

 http://bellacibo72.wordpress.com/2014/03/28/tortanoeaster-bread/ 
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marzia molatore's profile photoLisa Watson's profile photo
3 comments
 
thank you +maria nasir im a bread lover so for me this kind of bread full of cheese and cold cuts is heaven +Lisa Watson the egg under the crust are just for decoration,they are fresh and they will cook in the oven with the bread my kids will use them to decorate
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Thai Beef/Chicken Phanaeng Curry
Phanaeng curry (gaeng Phanaeng) is a type of Thai curry that is generally richer, sweeter & creamier than the other Thai red curries. Vegetables are not usually added to Phanaeng curry, but Pea eggplant could be a possibility. Besides of the basic red curry & dried spices, it traditionally also includes toasted peanuts. Palm sugar usually will be used in the cooking process & then dress the curry with thinly sliced kaffir lime leaves & red chilies. The dish typically contains thick coconut milk resulting in a dry curry dish (very thick gravy around the meat), unlike other red or green curry, which is more soup-like.
Phanaeng curry is NOT originate from Penang island in Malaysia.. nothing to do with the island itself..it is originally Thai food..so the info that you will get from wikepedia is completely wrong. I has nothing to do with Peranakan cooking in Malaysia..neither with Indian curry.
Ingredients
- 600 gr Beef/Chicken-bite size/thinly sliced
- 2 Red chilies-thinly sliced, Salt
- 6 Kaffir lime leaves, 1 tbsp Palm sugar
- 1 tbsp Fish sauce, ½ tsp Sugar
- 400 ml thick Coconut milk, 1/8 tsp Nutmeg
- 30 gr Pea eggplants (optional)
- 3 tbsp Phanaeng curry paste **
- 1 tbsp Nam pla prik * (optional)

Directions
- If you`re using caned coconut milk, set the can in the fridge for 1-2 hours before using it. Open up the can & scoop out the thickened/solid coconut cream part to cook the curry paste with later on & save the left over coconut water/juice.
- Discard the kaffir lime leaves stem; then slice 2 of them into small pieces & thinly slice the rest; set aside.
- Warm up the coconut cream in a wok/deep pan over medium-high heat until the oil from the coconut milk separated out & a thin film formed. If you`re using a caned coconut milk & the oil from coconut milk won`t formed (separated out), add a bit of coconut oil into the coconut milk.
- Reduce the heat to medium; add in the phanaeng curry paste & stir continuously for 3-4 min until it fragrant. Stir in the meat until the liquid coats the meat evenly. Add in the pea eggplants & then pour in coconut water/juice; bring it to a boil. Reduce the heat to low; let it simmer until the meat is tender enough to your liking and the liquid reduced & thickened; stir occasionally. If the liquid becomes too dry, add just a bit more water (not too much). Stir in remaining ingredients except for the thinly sliced kaffir lime leaves & chilies. Cook until the flavor blended. Add more salt or sugar if it`s necessary.
- Remove from the heat & sprinkle the thinly sliced kaffir lime leaves & chilies on top. Serve the phanaeng curry with steamed Jasmine rice.


* To make the Nam Pla Prik (Chilies marinated in fish sauce)-only if you want to have the curry to be more spicy: Put 2/3 cup of Thai chilies together with 450 ml of fish sauce in a jar. Seal the jar & keep it for a week to mature before using.

** Click on the link to my previous post to see the recipe for the Phanaeng curry paste.
https://plus.google.com/114576375513465539307/posts/JFoACUtkuv8

Recipe also at:
http://karinisafrauenfeld.blogspot.de/2014/04/kari-phanaeng-sapiayam-thailand-thai.html

#nomadkitchencounter  

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maria nasir's profile photoKarin Frauenfeld's profile photoLynette Jones's profile photoEddie McFerrin's profile photo
4 comments
 
Thank you +Christin Richter , +Neha Gour & +maria nasir ...:) Glad to hear that you also like this curry. Yes of course you can also add more spices Neha Gour to your desired flavor..:) I`m sure it tasted great
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PINOY TINAPA DEVILED EGGS

During the celebration of Eastertide, which also coincides with the spring season, eggs are used to represent new birth and fertility as the earth renews itself and awakens after a long hibernation from the cold winter. For Christian believers, a Paschal egg resembles an empty tomb which signifies the resurrection of Jesus. There was an old practice of painting Easter eggs in red dye that could be dated back during the time of the early Christians of Mesopotamia to symbolize the blood of Christ that He shed in the cross.

It is worthy to note a number of egg traditions that exist in many countries in the world. The most popular of them all is the Easter egg hunt, a game wherein decorated hardboiled eggs or colored egg-shaped chocolate candies are strategically placed somewhere else, and the parents would ask the children to find those eggs that could either be inside the house or secretly buried in the garden. The one who gets the most number will get the prize. In some parts of England there is a traditional game known as “egg tapping” or “egg jarping”. In this event, the players will have to hit each others’ eggs. The owner of the unbroken egg will be declared the winner while the losers will have to eat their eggs. Egg jarping competition is annually held at Peterlee Cricket Club during Easter Season. Egg dumping practice is also common in the countries of Austria, Bavaria, Bulgaria, Hungary, Croatia, Latvia, Lithuania, Lebanon, Macedonia, Romania, Serbia, Ukraine and German-speaking Switzerland. There is also the traditional “egg rolling” occasion popularly held at the United States White House lawn, a yearly event in which the parents and children would push the eggs along through the grass using wooden spoon. Similarly, in United Kingdom and Germany, participants would also roll the eggs down the hillsides. Also in UK and Germany, there is the so-called “Egg dance” or “hop-egg”. The objective of this contest is to dance among the egg that are laid on the ground avoiding as much as possible to damage or step on them. The old egg decorating and painting is also a tradition still common in Bulgaria, Greece, Cyprus and some Mediterranean countries. In Germany, eggs are used as ornament for Easter egg trees. A pysanka is a Ukrainian Easter egg decorated with wax used as a symbolic gift to family members and important friends. In the Philippines, the arrival of the Western Easter bunny has also crept into some Filipino Easter practices. Egg hunt has also become part of the celebration in several churches in the country. Malls and hotels hold mini-fairs that feature rides and egg hunting competition for children. How amusing isn’t it that these little proteins in calcium shell brought to us by the mother of the groovy “chicken dance” and whom we associate the idiomatic expression “chicken run”, became a lovely epitome of a worldwide festivity.

And what is the best way to make with all those Easter eggs is to transform them into some Deviled Eggs. I know the name is quite the exact opposite of what we are celebrating today but it does not relate to anything evil or sinful in nature. “Deviled” was only a term coined to a dish prepared with hot spices. The expression “deviled” in food was first used during the 18th century. In 19th century, it was commonly referred to spicy and zesty dishes.

Deviled Eggs or Eggs Mimosa are hard-boiled eggs cut in half, and stuffed with the mixture of its own yolk and any ingredients depending on preference and the country of origin which would be anything like mayonnaise, mustard, sour cream, horseradish, wasabi, caviar, pickles, Tartar sauce, Worcestershire sauce, vinegar, chutney, salsa, mushroom, cheese, capers, olives and some spices e.g. cayenne, chipotle, turmeric, pimientos, garlic, jalapeno, poppyseed, thyme, cilantro, parsley, shallots, curry, paprika, dill and a lot more. Sometimes garnished with shrimps, ham, anchovies or bacon, they are usually served chilled as a side dish, an appetizer or even part of the main course.

Believed to have originated way back in the ancient Rome, deviled eggs are still a popular holiday food across Europe until today. They call it, “ceuf mimosa” in France, “ouă umplute” in Romania and “fyllda ägg” in Sweden. They are also a regular table fare in Hungary and refer to them as, “töltött tojás”, wherein yolks are mixed with white bread soaked in milk, mustard and parsley. Surprisingly, a variation called "Russian eggs" is popular in Belgium, the Netherlands and Germany and they are usually filled with caviar and served in remoulade sauce. It did not actually come from Russia but its name was only derived as it is served on a bed of macédoine, which is also known as Russian salad. In Midwestern and Southern parts of the United States they are also called dressed eggs apart from salad eggs and commonly served as hors d'oeuvres. In the Philippines where they have gained wide acceptance as well, stuffed eggs are locally referred to as “rellenong itlog”.

My very own variation is of course a Filipinized version with the meat flakes of tinapa or smoked fish as one of the ingredients. Tinapa is the Filipino cooking terminology for smoked fish. It is a common breakfast item usually served with fresh tomatoes and a lot of rice. The Philippine fishes frequently processed into tinapa are galunggong (mackerel scad), tamban (gold-striped sardinella) and bangus (milkfish). It is very easy to find tinapa in our local market as it has been a regular commodity of Filipinos, poor or rich alike. Nowadays, tinapa is not only considered as viand for a meal, it has also become an important component to a number of Filipino dishes like pancit palabok (garnished rice noodles) and ginisang monggo (sautéed mung beans).

So there we have it – a dish with an evil-inflicted name on a holy Easter Sunday. What a divine irony! Happy Easter to you all!

INGREDIENTS:
- 5 eggs, hard-boiled and peeled
- 2-3 tbsps. tinapa (smoked fish) flakes
- 4 tbsps. mayonnaise with pickle bits
- 2 tbsps. cheese pimiento spread
- ¼ tsp. cayenne powder
- ¼ tsp. ground black pepper
- ¼ tsp. salt
- ½ tsp. paprika (to taste and for garnish)
- 3 tbsps. green onions (to taste and for garnish), minced

PROCEDURE:
Divide an egg into two parts. Make sure to slice it through the egg yolk. Style it into preferred cuttings though a lengthwise incision would already suffice. Separate the yolk from the white. Set aside the egg white. Do the same to the rest of the eggs.

Place all the egg yolks in a mixing bowl. Mash them using a fork.

Add-in the mayonnaise, cheese spread, cayenne powder, black pepper, salt and paprika. Continue mashing until well blended.
Toss in the tinapa flakes and green onions and mix well until all ingredients are evenly distributed. Use a blender or food processor if making a big bunch.

Scoop the egg yolk mixture or pipe in an icing bag and fill them back into the cavity of egg whites, forming a mini lump on top.

Sprinkle with some paprika and garnish with remaining green onions. Refrigerate for 30 minutes to 1 hour.

Serve chilled. Enjoy!

**Number for Servings: 4 to 6

Check out my blogpost here: http://enzaladang-utak.blogspot.com/2014/04/pinoy-tinapa-deviled-eggs.html

#deviledeggrecipe #filipinofood #filipinorecipes #easter 
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maria nasir's profile photoLisa Watson's profile photo
3 comments
 
A great write up, +Enz F ! I didn't know about so many different and interesting traditions associated with eggs...specially loved reading about the egg dance :))
The Deviled eggs look mouthwatering good...I love your unique twist to this traditional recipe :)
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Snack with taleggio cheese and dog rose 

1 roll of puff pastry - taleggio cheese - almonds - jam dog rose

Derived from the puff pastry circles of 10 cm in diameter. 
Spread the disc of pastry with jam in the middle put a piece of cheese and an almond. Fold the edges to give the shape of a rose. 
Put in a hot oven, 180 degrees for 10 minutes.
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maria nasir's profile photoLisa Watson's profile photo
2 comments
 
I love that jam +Michela Corradini !  I always stock up on the plum version of it when I go to Italy.I love this idea: simple just impressive!
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Egg less Mango Crème brulee
 
 
Ingredients:
2 ataulfo mangoes
250gm (1 cup) mascarpone cheese
200 ml (3/4 cup) thick yogurt( drained for 24 hours) or you can use Greek yogurt
1 tsp ground ginger
2 tbsp light brown sugar
8 tbsp raw brown sugar
 grated rind and juice of one lime
 
Method:
Slice the mangoes on either side of the seed. Discard the pit and peel the fruit. Slice and then chop the fruit and divide (3 tbsp) it among 4 ramekins. Beat the mascarpone cheese with the yogurt. Fold in remaining chopped mango, ginger and light brown sugar. Divide the mixture among the ramekins and level off the tops. Chill for two hours.
Sprinkle 2 tbsp of brown sugar over the top of each dish, covering the creamy mixture. Place under a hot broiler for 2-3 minutes or until melted and browned. Let cool, then chill again before serving.
 
 
Recipe also at http://www.simpleglutenfreekitchen.com/2012/05/eggless-creamy-mango-brulee.html

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Details here
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#frenchfriday
#nomadkitchencounter  
17
Balvinder Ubi's profile photo
12 comments
 
Good for you +Loretta Sebastiani !  We all need restful time to recharge ourselves :)... We do not celebrate Easter but do hang out with friends whenever there is a holiday :)
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Panna Cotta

So, here we are on French Friday, and I'm posting panna cotta, which is actually an Italian deseert. Hmmmm......you say....has living on the border between France and Ital y finally addled Lisa's brain so much that she can't tell what's french and what's italian? ( Please no comment +Sylvie Sullivan ! LOL!)  Well, not really, though I do live in an area of France that is SO Italian that 90% of the locals have last names that are Italian (but of course said with a french pronunciation!).  Panna cotta is a dessert on ALL the menus of all the local french restaurants around here.  Now, I'm not sure if that's the same in the rest of France (+Cuisine et Cigares can you help me there ?),

Panna cotta is  a delicious and very impressive dessert to make at home (impress your friends and awe your enemies!)

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Ingredients (for four people)

Sheets of gelatin - 2 1/2 sheets
Whole milk - 250ml (1 cup)
Cream - 250ml (1 cup): (I use creme fleurette: a sort of whole single cream they use often in France)
Granulated white sugar - 60g
Vanilla extract - 1 tsp or 1 vanilla bean

Instructions:

Choose the forms you want your panna cotta to set in. I used champagne glasses this time, but you can use tea-cups, or any other bowl- or glass-shape you like. If you would like to un-mold the panna cotta onto a plate for serving, rinse the forms in cold water and add the finished mixture while they are still wet.

Put the gelatin sheets in a bowl of cold water.

Put all the other ingredients into a pot and heat until just simmering. Do NOT let it boil!

Take the pot off the heat and leave it to cool for at least 5 minutes. Squeeze the excess water from the gelatin and stir it into the mixture. For those of you who have never dabbled in gelatin before, it becomes a sticky, gooey thing after soaking it. Don't panic! Just throw it in the milk and it will dissolve when you stir it in. Oh, and an added note: I tried a couple of times to use gelatin in powdered form and it doesn't work for this recipe.....

Pour the mixture into the glasses/cups and put in the fridge to set for at least 4-5 hours. It is better to make this dessert the day before you need it! If you would like to keep the panna cotta in its mold , like I did here, use a wooden spoon to help you pour the liquid in so that it doesn't splash. 

For the sauce I made a raspberry sauce, but you can just about make any kind of sweet sauce that you like: any juicy fruit, or a caramel sauce are very good.

300g fresh (or frozen) raspberries
50g (1/4 cup) of white granulated sugar
2 Tbsp of water

Put all ingredients in a small pot. Heat until the mixture starts to simmer then remove it from the heat. Blend the sauce and then strain it to remove the seeds. Cool the sauce and then put it in the fridge until you are ready to serve the panna cotta. Add the sauce at the last minute.

http://www.italiankiwi.com/panna-cotta/

#frenchfriday  
#nomadkitchencounter  
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Arturo González's profile photoAzlin Bloor's profile photoLisa Watson's profile photoCook & Note's profile photo
26 comments
 
+Lisa Watson I saw. Will write about it in an email tomorrow. x
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Pork tenderloin stuffed with sun-dried tomatoes , spinach and olives on tagliatelle with cream, leeks and broccoli

Delicious lunch or dinner. Pork lightly seasoned with rosemary and garlic, filled with sun-dried tomatoes , olives, baby spinach leaves. Tagliatelle with leek and broccoli in cream sauce. Try this interesting combination.

For 4 people :

    Pork tenderloin about 500g
    4-5 sun dried tomatoes
    A few green olives
    A handful of fresh spinach
    two cloves of garlic
    Pack egg tagliatelle 500g
    Broccoli about 500g
    Leek about about 150g
    Cream 300 ml
    Salt, pepper , rosemary
    Olive oil

  Wash, dry  tenderloin and cut lengthwise, gently mash with hand or with the pestle. Spiced with salt, pepper, cut into strips dried tomatoes put on the middle lengthwise, add olives, fresh spinach leaves and chopped garlic cloves. Roll up in to roulade and tie with twine, season with rosemary, salt and pepper. Preheat oven to 180 ° C . On the hot large frying pan pour a little olive oil and evenly fry tenderloin fry on each side (quick frying). Then put on a baking sheet and into the oven for 15 minutes. Take from oven let it rest for 2 minutes and then cut.

  Washed broccoli, cut florets and cook for 2 minutes in salted water, then chill in cold water and drain. Time to wash and cut leek into slices . Boil the tagliatelle in salted water al dente ( preferably at the time when the meat ends up in the oven ) . In a large skillet or saucepan heat 2 tablespoons of olive oil add leek, stir fry 1-2 minutes, add broccoli and stir gently, add cream and season to taste with salt and pepper. Put cooked tagliatelle to hot sauce stir cook together 1-2 minutes and serve with slices of stuffed tenderloin.

#porkrecipes #porktenderloin #tagliatelle

http://kowalskigotuje.blogspot.com/2014/04/poledwiczka-faszerowana-suszonymi.html
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Filip Kowalski's profile photoKirsten Larson's profile photofoodies+'s profile photoJen Rothfuss's profile photo
4 comments
 
That is a beautiful, restaurant quality dish, +Filip Kowalski! Very summery! Worthy of our Flipboard!
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Tom-Anita Morgan

> our cookbook  - 
 
Skirt Steak Fajitas with Tequila Orange Lime Marinade...his delicious meal of Marinated Skirt Steak Fajitas is a feast for the all the senses. The aromas rising from sauteing the marinated steak, the colors of the various foods, the tastes and the texture of the wheat-wrapped fajitas are almost enough to overwhelm me; wow, what a meal! Perfect for Cinco de Mayo which we celebrate every year. Here's the recipe:
Serves: 2
Prep Time: 15 minutes
Cooking Time: 25 minutes

INGREDIENTS: 
3/4 # skirt steak
1 each red and yellow Bell peppers, seeded and julienned
1 Poblano or Pasilla pepper, seeded and julienned
1 yellow onion, sliced into thin rounds
juice from 1 sweet orange or tangelo
juice from 2 limes
1 oz tequila
1 T fresh cilantro, chopped fine
1 jalapeno pepper, seeded and chopped coarse
2 T olive oil
2 cloves garlic, minced
2-3 large white wheat tortillas, warmed
3/4 cup of fresh guacamole; our Hot Guac! is excellent for this.
PREPARATION: 
1. Mix the orange juice, lime juice, tequila, cilantro, and jalapeno together and marinate the steak in it for 15 minutes to 1 hour in the refrigerator.
2. Saute the onion slices over medium heat until they have caramelized and partially turned brown. Reserve in a 200 *F oven with the serving plates.
3. Grill or saute the marinated steak until the internal temperature reaches 120 *F for rare or 130*F for medium rare. Let the steak cool and slice it into 1/4 inch slices then reserve with the serving plates and onions.
4. Pour the oil into a clean saute pan and saute(sweat) the julienned peppers and garlic for a few minutes until they start to soften.

PLATING:
1. We serve family style for this dish. To do so, we place a warm tortilla on a warm serving plate to soak up extra juices, then place the steak, onions and peppers on that tortilla and garnish with some fresh cilantro sprigs. Place the guacamole in a container that can be passed around.
2. Each diner gets a warm plate with a warm tortilla. They then help themselves to the steak, onions, peppers and guacamole, wrap them in their tortilla folding the bottom over so it doesn't drip and munch away.
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Tom-Anita Morgan's profile photoTammy Silva's profile photoabdelall shaheen's profile photo
7 comments
 
+Azlin Bloor Yum, Azlin! That's a great idea. We'll have to try that next time we make the fajitas.
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Joy Stewart

> our cookbook  - 
 
Gorgonzola & Spring Onion Scones

 Scones. Perfect, tender scones are the subject of today's post. Now I know that perfect scones which demand anything less than precision and coddling are virtually unheard of, but I'm here to share a great big secret about scone making for dummies: cream cheese. Cream cheese is a magical mystery ingredient that gives most any dough that combination of airiness and richness found in things like puff pastry. These qualities will be present in the finished product virtually no matter how much you work or re-work the dough. This combination was inspired by a bunch of garlic chives my friend gave me from out of her garden. Sadly, when I went to prep them I noticed that they'd spoiled (our warmer weather must have been too much for them to be stored out of the fridge; d'oh!), but those garlic chives inspired my next blog post, so I'm thankful instead of sad. Besides, green onions (or scallions, if you prefer) make a great substitute and are much easier to find. :) 

I served these scones alongside some kale sauteed in olive oil with a splash of apple cider vinegar, and some buffalo style spicy roast chicken drumsticks.

Makes 12 scones

2 cups plus 1/3 to 1/2 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup cold butter, chopped into small squares
1 egg, beaten to a froth
1/2 cup half n half
6 ounces cream cheese, softened to just before the melting point*
4 - 5 ounces Gorgonzola cheese, finely crumbled
8 spring onions, dark green parts discarded and the light green and whiter parts sliced finely

1. Preheat the oven to 400 degrees. Sift together 2 cups of the flour and the rest of the dry ingredients in a large mixing bowl.
2. In a separate mixing bowl add half n half, cream cheese, then gorgonzola with the frothy egg. Stir in green onions.
3. Add butter to dry ingredients and pinch flour into butter until it resembles coarse crumbs.
4. Add wet ingredients and mix until just combined.
5. Turn out onto a floured work surface and sift in up to an additional 1/2 cup of flour while gently kneading. Only add flour until the dough barely sticks to your hands.
6. Press the dough into a 9" diameter circle and cut into twelve wedges.
7. Arrange on a greased or parchment lined cookie sheet** and bake for 15 minutes at 400, then reduce heat to 350 and bake for an additional 5 minutes.
Serve the first few warm.

*Warmer than room temperature, and practically liquid throughout, but not hot enough to cook the egg when it is added
**An optional step before baking them is to brush an egg wash over the tops composed of 1 teaspoon water, 2 teaspoons half n half and one whipped egg.

This recipe can also be found on my blog (link in my profile)
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Joy Stewart's profile photofoodies+'s profile photo
14 comments
 
+foodies+ : Thank you! :D
And as to other cheeses: absolutely! Any blue cheese will do as a substitute. In addition most hard cheese will work in these scones; cheddar and green onion are rather popular as well! You could sub out gruyere, or another swiss cheese, even use manchego and swap out chopped ham for spring onions and enjoy it with fig jam. :)
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ひき肉のレタス巻き - Minced pork lettuce roll
Japanese Wednesday

This is my family recipe, it was my favourite dinner since I was small and today it’s my son's favourite. The picture is the meal that my son cooked when I had cold. That proves this is very simple one. Preparing the glass noodles (green beans noodle) are a bit lazy work but that's optional. It’s nice and light meal, I usually serve this without anything else because when you dig in to this with your hands, you won’t need anything else.
As usual, you’ll find more pictures and detail steps in my blog site.

Ingredients: (2-3 people)
500g minced pork
15cm leak –white part, minced
2 large slice of ginger, minced
2 medium size dried Shitake mushroom
3 tbsp soy sauce
1 tbsp sake
2/3 Tbsp sesame oil
1 tbsp potato starch
salt & black pepper
1 large head of lettuce
1 small pack of glass noodles/green beans noodles (optional)
vegetable oil for deep fry (optional)

Preparation:
1. In a small soup cup, place the dried Shitake mushrooms – stem side down, add a pinch of sugar (not included in the list of Ingredients) then pour some boiling hot water to cover the Shitake as much as they can float in the hot water. Leave it aside for about 15 min. Cut off the stems when it become enough soft.
* This is the quick way to restrain the Shitake - it is good enough when you want it for stir fry, etc. Otherwise it needs to be left in some cold water for over 1 hour - that drains better aromatic juice with complete Shitake taste.
2. Cut off the bottom stalk of the lettuce for about 0.5- 1cm, to loosen the first few leaves. Put it under running water, the stalk side up, then carefully remove the lettuce leaves one by one. Try not to break the leaves. Repeat the process until pealing all leaves. Leave it on a strainer to drain the water.
3. Mince the leak and ginger into 2mm cubes – this is worth doing by your hand. 
5. Once the Shitake mushroom is softened entirely until where was the stalk, then take them out from the water, squeeze them gently to drain out the liquid. Mince them in to 5mm cubes.
 
Method:
1. Put all ingredients from the Ingredients list until salt in a bowl, following the list order. 
2. Mix them well using your hands. Leave it aside.

3. Optional step: deep frying the green beans noodles
It is nicer if you add some deep fried glass noodles, but this takes time. I do omit when I don’t have time, it is totally optional to add it or not.
3.0 Place a kitchen paper on strainer, ready another few kitchen papers aside of it.
3.1 Open the package, take the noodle out from the package, and take off the string holding the noodles together. Give some wagging to the mass and try to lose it a bit (don't need to be loosen all free, just to make it a bit loose so the oil can go into the center easier).  
3.2 On a Chinese wok or a large deep pan, heat up some vegetable oil, enough amount for deep frying the noodles (about 2 cups in my wok).
3.4 Wait until the oil gets enough hot. Firstly do the test: drop a small string of the noodle into the hot oil. If the heat is enough high, then the noodle should start popping to rough whiter and thicker noodles. If not, keep heating the oil until the noodle gets popped. Once the oil is heated then place the whole noodle mass in. Turn over the noodles in the oil few times and allow all around the noodles to pop. 
3.5 Once the popping stopped and the most of the noodles are popped, hold up the noodles out from the oil, keep it over the wok/pan for another 5-10 sec before putting it in to strainer, this helps draining the remaining oil out from the noodle well, then place it on the kitchen paper on the strainer. 
3.6 Using the extra 2 kitchen papers, wag the noodle and make them into loosen threads - be careful, the noodle must be very hot and some hot oil may come out! 
3.7 If the center of the noodle mass remained without popping then put that remaining noodles back in the hot oil and repeat the process again. 
3.8 You may find some center bits cannot pop at all - that's fine, the noodles are fried enough anyway if the noodles start to get brownish. You should be able to break that down to small pieces by the kitchen paper. 

4. Clean and spread the olive oil in the wok/pan, heat it up on high heat.
5. Put all the mixture of step 2 into the wok/pan. 
6. Using the turner, separate the mixture into smaller meat ball bits, then stir fry them until all get cooked.
7. Add the deep fried glass noodles into the wok/pan, stir fry them together for another 1 minute and done.
8. Serve the minced pork in a pot with few large spoons – the meat is nice serving in hot as well as cold depend on the weather. Serve the fresh lettuce separately. Everyone use your hands to build your own rolls.

* Additions: I prefer to add some mayo in my rolls. Chilli oil is also nice if you like to have some kick. 
-
Original blog page: http://misaskitchen.blogspot.co.uk/2014/01/minced-pork-lettuce-roll.html


#japanesewednesday   #japanesefood  
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1
Koby Laffer's profile photoAlexandra Romualdez's profile photoMisa Klingberg's profile photo
12 comments
 
Thanks +Koby Laffer totally agree to your point.
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Yakitori Chicken, Japanese Skewered Chicken - Japanese Wednesday :

Yakitori or Japanese skewered chicken is one of those delightful recipes that are perfect for casual evenings with friends as well as for elegant parties.

There is absolutely nothing intimidating about making these gorgeous looking skewers, the main thing being the sauce which is very easy to make.

Tare sauce is used for basting and dipping the chicken, which is basically a thickened, sweetened soy sauce with slight variation in ingredients with different cooks.

Traditional recipes use sake or mirin which I couldn't find so I simply substituted that with some cider vinegar in my recipe. You can stick to using sake instead of cider vinegar. Also some recipes add garlic and ginger for a deeper flavour. I like to keep it simple with minimum ingredients that even my kids can put together and enjoy eating.

For Yakitori Chicken, Japanese Skewered Chicken :

1/2 kg boneless, skinless chicken
7-8 stalks spring onions

For Yakitori/Tare Sauce :

1/2 cup soy sauce
3 tablespoons sugar
3 tablespoons sake or cider vinegar
1 teaspoon plain flour

This Is What You Do :

Add the sauce ingredients into a small saucepan. Bring to a boil while stirring continuously. Cook till the sauce is slightly reduced and thickened. Remove from heat and set aside.
Cut chicken into bite size pieces, cut the spring onions into 1+1/2 inch long pieces.
Thread the chicken and onion pieces onto the skewers.
Brush the chicken and onions with Yakitori sauce, grill for 3-4 minutes, brush again with the sauce. Continue to grill another 5-6 minutes.

Serve immediately with the remaining sauce.

Makes 10-12 skewers


Recipe also at
http://www.foodaholic.biz/yakitori-chicken-japanese-skewered-chicken/

#japanesewednesday

#nomadkitchencounter

Read my food posts in an app here: http://goo.gl/8KERd in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here: http://goo.gl/Zca6W).

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missie keebler's profile photoTim Goral's profile photoCheong Davinia's profile photoSylvie Sullivan's profile photo
40 comments
 
Absolutely, +Sylvie Sullivan ! My list of bookmarked recipes to try is growing by the minute :)
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Sablée marcha tea pastries with ricotta cheese
Hallo guys! Yesterday I have finished my course for professional chef and today I celebrate my degree with these sablée matcha tea pastries with cream of ricotta cheese! I know I was in silence for a long time, but I had no time, a lot of problem with pc and so on... Now I'm back, I'm hope... I don't know what I will do in the future, I want only cook but I'm a journalist and I work hard every day... I have definitely to think about what I really want...
Makes about 40  mignon:
for pastry 
250 grams of flour 0
200 grams of cold butter
100 grams of powdered sugar or extra fine granulated
2 egg
a pinch of salt
7 grams of matcha tea
butter and flour for the molds
100 grams of chopped dark chocolate to cover the tarts once cooked

for the cream cheese
300 grams of fresh ricotta
200 milliliters of fresh cream to assemble
150 grams of icing sugar
a tablespoon of vanilla extract

for the gasket
some fresh strawberry cut into cubes or some wild strawberries
diced candied ginger to taste
unsweetened cocoa powder or chopped finely enough
almond flakes to taste
2 tablespoons of acacia honey
a few leaves of fresh mint

Prepare in advance sablée, because he has to stand in the refrigerator at least 2-3 hours. You can do it by hand or with the mixer (it would be better): anyhow, knead flour, sale, sugar and butter in a big way, then add the eggs and continue to work the dough with your fingertips until you have a solid mass. Wrap in plastic wrap and refrigerate for at least 2 the 3 hours, content in the mixture until the butter has cooled.

Meanwhile, butter and flour all the molds and put them in the refrigerator.

For the cream cheese, Sift twice ricotta, when it becomes silky smooth add the vanilla and knead with sugar until frothy, then add the whipped cream until stiff and store everything in the refrigerator.

When the dough is cold sablée, preheat the oven to 180 degrees. Spread the sablée to a thickness of 3 millimeters around on the work surface well floured surface and get some sheets with which to fill the tartlets. Prick the bottom of the tarts and bake for 10-12 minutes, to staining. Remove from the oven, allow to cool and remove from the molds.

While the pasta shells cooked, melt the chopped chocolate in a double boiler and, when the tarts are cool, spread a thin layer of chocolate on the bottom of each tartlet, so as to make them impervious to moisture resulting from cottage cheese.

With a pastry bag and the nozzle that you like the tartlets filled with ricotta cream, then garnish with the diced strawberry and mint, with candied ginger into small pieces, with the cocoa powder and the sliced ​​almonds and a drizzle of honey.

Store in refrigerator and serve them after they have been allowed to stand 10 minutes at room temperature.

Recipe in english: http://www.sicilianicreativiincucina.it/pasticcini-di-sable-al-te-matcha-con-crema-di-ricotta/?lang=en #dessertrecipes   #cheesecake   #italianfoodrecipe   #nomadkitchencounter   
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12 comments
Enz F
 
Surely another great mouthful. :)
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