A Collection of Video Recipes from hosting sites throughout the world
Saturday, March 7, 2009
Summer Fruit Brulee
Fruit:How To Make Summer Fruit Brulee
Ingredients:
700 g frozen berry fruits
110 g castor sugar
280 ml whipping cream
300 g greek yoghurt
180 g demerera sugar
Needed:
1 small pan
1 serving dish
1 large wooden spoon
1 sieve
1 electric beater or whisk
1 blow torch
Method:
Begin by putting all of the frozen fruit into a small pan and add the castor sugar.
Place the pan onto a medium heat and stir for 3-5 minutes until the sugar begins to melt (do not stir too much as this will result in the fruit turning to pulp)
Remove the pan of fruit and transfer onto a serving dish
Using the sieve, drain any excess liquid from the fruit mixture.
Put the fruit mixture aside and allow to cool
As the fruit mixture is cooling, whip the cream until it becomes thick
Add the Greek yoghurt to the cream and pour the topping all over the fruit
Cover with cling film and leave standing for two hours
A couple of hours before you wish to serve, cover the topping with the Demerera sugar.
Finally, use a blow torch to caramelise the sugar coating until it turns golden-brown.
Transfer the brulee into the fridge until you wish to serve
Serve a generous slice onto a serving plate and garnish with a few fresh berries and a sprinkling of icing sugar.
Malai Kulfi (Indian Ice Cream)
Indian Cuisine:How To Make Malai Kulfi
Ingredients:
410 g Evaporated Milk , chilled for at least 8 hours
200 ml Double cream
1 cups Sugar
2 Green Cardamoms , crushed
1/4 cup Pistachios , chopped
Needed:
1 Whisk
1 Large Bowl
1 Freezer
Method:
Add the chilled evaporated milk into a large bowl and whisk with an electric whisk until you have double the original amount.
In a separate bowl, whip the double cream and sugar.
Now gently fold the whipped double cream into the beaten evaporated milk.
Add the pistachions and cardamom gently fold them into the cream mixture
Pour the mixture in an air tight container and place in the freezer until the Kulfi mixture is semi-set
When you have a semi-set mixture, remove the container from the freezer and beat the Kulfi for 5-7 minutes
Place it back in the freezer until the time you require it for serving.
Chocolate Panna Cotta
Italian Food:How To Make Chocolate Panna Cotta
Ingredients:
400ml cream
200ml milk
40g sugar
a pinch of salt
120g GF dark chocolate, chopped
3 half gelatin sheets or 14g of gelatin powder
Needed:
1 saucepan
1 whisk
1 small bowl of cold water
6 lightly oiled moulds
Method:
Heat the basic ingredients
Pour the cream into the saucepan, add the milk, sugar and salt and warm on a medium heat.
Combine the chocolate
Before the mixture boils, add the chocolate, turn the heat off and whisk thoroughly. When well combined, remove the pan from the heat
Melt the gelatin
Put the gelatin sheets into a bowl of cold water and leave for approximately 1 minute.
When soft, remove and squeeze out excess water.
Add the gelatin to the chocolate mixture and whisk well.
Pour into moulds
Put the moulds onto a tray and fill each one nearly to the top with the chocolate mixture.
Put the panna cotta in the fridge and leave overnight to chill.
Remove from the moulds and serve
Run a knife around the inside of each mould and dip in warm water to help release them.
Drop them onto a serving plate, drizzle over some raspberry sauce.
Monday, March 2, 2009
Chocolate Mousse dessert
Ingredients:
12 eggs
400g of dark 70% chocolate
Method:
Seperate the eggs
Break the chocolate in small pieces and put it to melt slowly.
Once it's melted, add the egg yolk and mix it gently.
Whisk the egg white to stiff peaks and add to the chcolate/yolk mix.
Mix it until it becomes soft and liquid.
Fill some glasses with the chocolate mousse.
Grate some chocolate on top of each glass (if you want to mix colours you can take a different type of chocolate), that will create nuggets on top of the chocolate mousse.
Cover the glasses with a plastic film and put the chocolate mousse in the fridge for at least 1 hour.
Your chocolate mousse is ready to serve
FRITTATA OMELETTE
Ingredients:
8 eggs
6 strips bacon
1 clove garlic
1 potato
1 bunch Swiss chard
1/3 cup grated parmesan cheese
1/2 tsp red pepper flakes
salt & pepper
Mushroom Stuffed Chicken Breasts
Ingredients:
1 big basket mixed wild mushrooms (chanterelles, shitakes, white, etc.)
1 cup GF chicken stock
4 tbsp butter
2 shallot thinly sliced
1/4 tsp dried thyme
4 boneless, skinless chicken breasts
2-3 Tablespoons crème fraîche
2 Tablespoons olive oil
1/2 cup champagne or fruity/dry white wine
salt and pepper
Method:
1. Clean mushrooms and remove any sand.
Slice.
Save a few whole for presentation.
2. Melt half the butter in a frying pan on medium high heat with one tablespoon olive oil.
Cook shallots until transluscent then add mushrooms.
Cook for 4 minutes longer or until tender.
Remove to a plate to cool.
3. Pull off petit filets from chicken breasts (the thin strip).
Make a pocket in each breast by slitting along the thick edge 2/3rd's down and 2/3rd's across.
Do not cut all the way through!
4. Fill each pocket with 2-3 Tablespoons of sliced mushrooms.
5. Melt remaining butter and olive oil in a non-stick skillet on medium high heat. When fat is hot add chicken and brown on each side.
Cook 6-8 minutes until they are nicely browned (flip once).
6. Remove chicken breasts and add wine.
Let reduce by half.
Add chicken stock and reduce again by half.
7. Whisk creme fraiche into sauce and let it reduce until slighly thickened.
It should coat the back of a spoon.
8. Add chicken breasts back to sauce and allow to simmer for another two minutes basting the chicken breasts a few times to give a glaze.
9. Remove breasts to serving plates, reduce sauce more if desired and spoon over chicken!
Mushroom Risotto
Mushroom Risotto de Pino Ficara
by cookshow-intl
Ingredients:
100g butter
200g Arborio Rice
250ml dry white wine
mushrooms
50g grated parmesan
1.5 Litres GF vegetable stock - hot
Method:
When the rice is cooked (al dente) add butter, parmesan and the cooked mushroom. Stir, cover and let rest for 5 minutes.
Serve the risotto with mushrooms immediately
PS:
For a good risotto with mushrooms, it's good to use different kind of fresh mushrooms (always cook them before adding them to the rice), also very good to use dried porcini mushroom reconsituted in hot water or GF stock.
Subscribe to:
Posts (Atom)