Showing posts with label black. Show all posts
Showing posts with label black. Show all posts
Thursday, March 27, 2014
Black forest soufflé
Black forest soufflé
Ingredients
- Canned cherries 1 tin 14 ounces
- Gelatin powder 1 ½ tbsp
- Granulated sugar ½ cup
- Egg 3 separated
- Milk 2 cups
- Chocolate chips 2/3 cups
- Vanilla essence 1 tsp
- Fresh cream whipped 12 ounces
Method
- Pour the canned cherries in a bowl. Take out 12 cherries for garnishing and slice the remaining cherries into quarters.In a sauce pan mix the gelatin and sugar. add in egg yolks and milk, heat over a low flame until the gelatin dissolves and eggs are cooked .After five minutes add the chocolate chips and vanilla essence.
- Stir to melt the chocolate chips. Chill the mixture until syrupy, stirring occasionally.In a separate bowl beat the egg whites until they turn stiff. In a another bowl beat the cream until stiff.
- Fold the egg whites into the gelatin mixture, then fold in the cream and fold in the chopped cherries.Pour into individual serving glasses and chill.
Monday, March 24, 2014
Spaghetti Squash New Mexican with Black Beans Lime
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| Cumin and chili roasted spaghetti squash ready for black beans and lime |
This is not your typical spaghetti squash recipe. Rather than using the squash as a mere substitute for pasta with red sauce, this recipe combines strands of spaghetti squash with Southwestern-inspired ingredients such as black beans, lime juice, tomatoes and roasted corn.
Wednesday, March 19, 2014
Black magic cake
Black magic cake
Ingredients for short cake
- Butter 2 ounces
- Caster sugar 1 ounce
- Flour 4 ounce
- Chilled water as required to make into a dough
Ingredients for sponge cake
- Eggs 2
- Sugar 2 ounce
- Flour 1 ½ ounce
- Coco powder 1 tbsp heaped
- Baking powder ½ tsp
Ingredients for filling
- Canned cherries 25 to 30
- Cherry syrup ½ cup
- Corn flour 1 tbsp mixed with ¼ cup water
- Fresh cream whipped 12 ounces with 1 ounce icing sugar
Method
- Make short crust pastry, bake in a 8 inch pie plate, remove and cool, make chocolate sponge, keep aside.
To assemble
- Put the baked short crust pastry on a cake platter, cover with any jam, cover with sponge, moist with cherry syrup, pipe cream on sides in round and leave the centre empty, put the prepared cherry sauce in centre, cover with second layer of cake, soak with syrup, cover the top and sides of cake with cream, decorate with grated chocolate on top and sides Fresh cream and cherries.
Monday, March 17, 2014
Black Onion Relish – I’ve Never Wanted a Hot Dog So Badly in My Life!
This quick and very dirty recipe for black onion relish was quite delicious on grilled salmon, but with every bite I became more and more agitated, thinking about how utterly perfect this would have been on a grilled hot dog.
If you’re one of these enlightened souls that enjoy grilled onions on their ballpark franks, you will love this sweet and smoky condiment.
There’s something about how the onion roasts in its own charred skin, buried in the white-hot coals, which brings a goodness not achievable in a pan. Believe me when I say, my next hot hog WILL be wearing this relish.
As usual, I played it straight with the seasonings, but if I had a dollar for every way you could adapt this relish recipe, I’d have enough money to pay someone to think of a real ending for this post. Enjoy!
Ingredients for about 1 1/2 cups:
2 yellow onions
2 yellow onions
1 red pepper
chopped parsley, to taste
cayenne, salt and pepper to taste
*Dress with oil and vinegar to taste - I used about 3 tbsp olive oil and 3 tbsp vinegar
Taste and adjust!
View the complete recipe
View the complete recipe
Friday, February 14, 2014
Black Currant and Balsamic Gastrique – Simple Complexity
This video recipe produced for About.com is my take on a classic French sauce, the Gastrique. In its most basic form it’s simply a caramelized sugar and vinegar reduction. The modern Gastrique is usually a vinegar reduction combined with some type of fruit, either fresh, or in jams and preserves. The reason for the “Simple Complexity” in the title is the fact that this sauce is ridiculously easy to make, yet the number of potential combinations is virtually infinite.
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