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BUTTERSCOTCH DUMPLINGS WITH GRILLED BANANAS AND CUSTARD
Preparation time: 30 minutes mins Cooking time: 30 minutes mins Serves: 4-6
INGREDIENTS2 bananas, halved lengthways brown sugar, to coat Dumplings: 40g butter 150g self-raising flour 2 eggs milk, to combine Butterscotch sauce: 1 litre milk 125g brown sugar 40g butter Custard: 400ml of milk 4 egg yolks 75g caster sugar 1/2 teaspoon vanilla extract
METHOD1. To make dumplings, rub butter into flour until mixture resembles fine crumbs. Stir in eggs and enough milk to form a sticky dough. 2. To prepare sauce, bring milk, sugar and butter to a simmer in a camp oven or large saucepan. Drop tablespoons of dumpling mixture into sauce. Simmer for 30 minutes or until dumplings are cooked through. 3. Meanwhile, to make custard, heat milk in a heavy-based saucepan until hot. Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until custard is thick enough to coat the back of a spoon. Strain. 4. Sprinkle bananas all over with brown sugar. Cook on a barbecue hotplate or in a heated frying pan until browned. 5. Serve dumplings with custard and bananas.
NOTESFor a boozy hit, try adding 1 tablespoon of brandy to the custard.
COCONUT PANNA COTTA WITH MANGO SLICK AND PALM SUGAR CARAMEL
INGREDIENTS300ml coconut cream 300ml milk 1/3 cup caster sugar 3 sheets gelatine mango sauce 1 mango, peeled, chopped 1 tablespoon grated palm sugar zest of one lime caramelised mango 2 mango cheeks, cut into 4 pieces, whole 1 teaspoon olive oil
METHOD1. To prepare the panna cotta, stir the cream, milk and caster sugar in a medium saucepan, over a low heat, for about 3 minutes or until the sugar dissolves. Do not boil. Remove from heat. Soften the gelatine sheets in a little warm water. Remove and squeeze out excess water. Add to hot milk mixture and stir until dissolved. Strain and cool to room temperature. 2. Pour mixture into four ramekins and refrigerate until set. 3. To prepare the mango sauce, place all ingredients in a medium saucepan. Just cover with water and allow to gently boil or until the mix is pulp like. Remove from heat. Cool slightly. Blend until smooth. 4. To prepare the caramelized mango, brush mango with oil. Heat a non stick frying pan. Add mango. Cook until lightly browned on each side. Remove from pan. Refrigerate until cold. 5. To serve, turn out the panna cotta on four plates, top with a piece of caramelized mango and drizzle the sauce around the plate. Serve immediately.
NOTES1. Palm sugar is made from the sap of the palm tree and sold in hard cake form. It is available from the Asian aisle of the supermarket. 2. Lightly oil ramekins before using to help when un-moulding panna cotta onto plates. 3. For a firmer result refrigerate panna cotta overnight. 4. Panna cotta would also be great served with drizzled honey and fresh berries.
5. Use this vibrant mango sauce to stir through yoghurt, pour over ice-cream or as a base for a tropical fruit smoothie.
LEMON AND ALMOND TORTINA WITH CARAMELIZED FIGS AND CITRUS MASCARPONE
Veronica & Shadi (QLD)
INGREDIENTS125g mascarpone cream zest of 1/2 lemon 2 figs, halved 2 teaspooons caster sugar 1 tablespoon sweet sherry 1/4 cup pistachio nuts shelled, lightly toasted icing sugar, for dusting tortina 115g caster sugar 2 eggs, separated 100g almond meal juice of 1 lemons zest of 1/2 lemon syrup 1/2 cup white sugar 125ml water 4 figs, very ripe, diced zest of 1/2 a lemon 2 teaspoons sweet sherry
METHOD1. Preheat oven to 180C. Grease four holes of a muffin pan (1/3 cup/80ml). 2. To make tortina, whisk sugar and egg yolks until pale and foamy. Stir in almond meal, juice and zest. Whisk egg whites until soft peaks form. Fold into almond mixture. Divide mixture among prepared pan holes. 3. Cook in the oven for about 25 minutes or until golden and firm to touch. Stand tortina in pan for 5 minutes. Remove and place on a cake rack to cool slightly. 4. Gently combine mascarpone and zest in a small bowl. Refrigerate until required.
5. Place figs on an oven tray lined with baking paper. Sprinkle with caster sugar and drizzle with sherry. Cook in the oven for 8-10 minutes or until the sugar is melted and the figs are slightly soft. 6. To prepare the sugar syrup, bring all ingredients to a boil in a medium saucepan. Simmer until reduced to a syrup. Strain and set aside. 7. To prepare the pistachio dust, process nuts to form a fine dust. 8. Place one tortina on four plates and dust with sifted icing sugar. Spoon over the mascarpone. Place a fig half on the side and sprinkle over pistachio dust. Spoon over a little syrup. Serve immediately.
NOTES1. You can make these rich little tortina cakes a day in advance. Store in an airtight container. 2. Be gentle when whisking or beating mascarpone cheese overworking can cause it to split. 3. Freeze extra tortina in a freezer proof container for up to a month. Defrost at room temperature. Serve plain with a dusting of icing sugar for afternoon or morning tea or add to lunchboxes. 4. Figs are delicate and easily bruise. Store them in egg cartons in the refrigerator to keep them in tip top condition.
JAFFA FRIANDS WITH CHOCOLATE GANACHE, CHANTILLY CREAM AND ORANGE SALAD
Tanja & Gen (QLD)
INGREDIENTS120g pure icing sugar 35g self-raising flour 100g butter, melted 3 egg whites, lightly beaten 60g almond meal 1 orange, zest only, finely grated 100g dark chocolate, chopped finely extra icing sugar, for dusting ganache 125ml thickened cream 200g dark chocolate, chopped chantilly cream 600ml thickened cream 55g icing sugar 1 teaspoon vanilla extract
syrupy orange slices 200g caster sugar 200ml orange juice 2 naval oranges, peeled, sliced thinly
METHOD1. Preheat oven to 180C. 2. Lightly grease six friand tins and place onto a baking tray. 3. Sift icing sugar and flour into a medium bowl. Add butter, egg whites and almond meal. Stir until just combined. Add zest and chocolate. Stir until just combined. 4. Carefully spoon mixture into friand tins until 1/2 full. 5. Bake for 25 minutes or until a skewer inserted in the centre of one comes out clean. Cool in pans for 10 minutes before turning out on to a wire rack to cool completely. 6. To prepare the ganache, place all ingredients in a microwave proof bowl. Microwave on medium for 1-2 minutes stirring every 30 seconds or until mixture is smooth and combined. 7. To prepare the chantilly cream, using an electric beater, beat cream, icing sugar and vanilla together until soft peaks form. Refrigerate until required. 8. To prepare the syrupy orange slices, stir sugar and juice in a medium frying pan over medium heat until sugar has dissolved. Simmer for 5 minutes until slightly thickened. Add oranges. Remove from heat and stand 10 minutes. 9. To serve, place one tablespoon of ganache in middle of four plates. Dust friands with icing sugar and place on top. Serve with orange slices and chantilly cream in a ramekin or just on the side.
NOTES1. Store extra friands in an airtight container for up to 5 days or freeze for up to a month. 2. Syrupy orange slices can be made several hours in advance. Store, covered, in refrigerator. 3. Chocolate can be temperamental, so if you are not experienced at making ganache in a microwave, try bringing the cream to a boil in a small saucepan. Remove from the heat, add the chocolate and stir until smooth. 4. Turn syrupy oranges into a dessert of their own by substituting 2 tablespoons of the orange juice with an orange flavoured liqueur. Serve warm with ice-cream.
RICH CHOCOLATE CAKE
INGREDIENTS100 grams butter, diced 140g best-quality dark chocolate, broken into pieces 6 eggs, separated 140g ground almonds 1 tbsp kirsch or Cointreau (optional) 85g caster sugar Cocoa powder, for dusting Creme Fraiche to serve
METHOD1. Preheat the oven to 170C degrees. Line the base of a 23-centimetre springform cake tin with baking paper and butter. Dust the sides with a little flour. Melt the butter and chocolate, stir until smooth and leave for about 5 minutes to cool slightly. Stir in the egg yolks, ground almonds and liqueur, if using. 2. Put the egg whites into a bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir two tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder. 3. Spoon the mixture into the prepared tin and bake for 30 to 35 minutes until well risen and just firm. Cool in the tin