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RECIPE FOR MAKING THE COLOUR BLUE
If you wish to make the colour blue
take a piece of sky and put it in a pot
large enough to place on the flame of the horizon.
Stir into the blue a pinch of early morning red
until it dissolves. Pour everything
into a brass bowl that has been well washed
to eliminate all of the afternoon’s impurities.
Finally, sift in a few smidgens of gold from the sand
of midday until the colour adheres to the bottom of the bowl.
To prevent the colours from separating with time,
drop a charred peach pit into the liquid.
It will disintegrate, leaving no telltale
sign, not even – from the black ash – an ochre trace
on the golden surface. You may then raise the colour
to eye level and compare it with genuine blue.
The two colours will look so alike
that you cannot distinguish one from the other.
This was how I did it – I, Abraham ben Judah Ibn Haim,
illuminator from the town of Loulé. And I left the recipe
for whoever, one day, would imitate the sky.
Nuno Judice
Translation: Richard Zenith
Lemon Bars
Preheat oven to 350 Deg. F
Crust
One (1) Cup all-purpose flour
One half (1/2) cup margarine
or butter (softened)
One quarter (1/4) cup
powered sugar
One fourth (1/4) tsp salt
Filling
Two (2) large eggs
One (1) Cup granulated
sugar
Two (2) tsp grated lemon
peel - (I use the zest from
One(1) lemon
Two (2) Tbsp. lemon juice
One half(1/2) tsp baking
powder
One quarter(1/4) tsp salt
Crust
Mix flour, powdered sugar, and salt together. Mix or cut in the margarine or butter. Press in ungreased pan,
8x8x2 or 9x9x2. build up One half(1/2) inches on edges. Bake at 350 deg. F for 20 minutes.
Filling
Beat eggs until well mixed. Add remaining ingredients and beat until light and fluffy (about 3 minutes). Pour into hot crust and bake for 20 to 25 minutes until lightly browned.
Let cool.
Enjoy
Series: night
© Thocles Warszawski
New kid on the block - Fujifilm X-T4 with it's incredible in body image stabilization.
DIY (too) strong diffusion filter + Night Mood custom recipe by Paul Armstrong.
Goody salad, Spaghetti sauce, Tea biscuits, Beef & pasta stir fry, Sweet & sour chicken stir fry, Squares.
IDBX6416
80g unsalted butter, melted
200g digestive biscuits
600g full-fat cream cheese
100g icing sugar
300ml double cream
½ lemon, finely grated zest only, plus extra zest to serve
½ lime, finely grated zest only, plus extra zest to serve
100ml advocaat liqueur
12 maraschino cherries
1 tbsp desiccated coconut
Brush a 20cm loose-bottomed cake tin with a little of the melted butter and line the bottom and sides with nonstick baking paper.
Blend the biscuits to crumbs in a food processor (or place them in a bag and crush them with a rolling pin). Put the crumbs into a bowl then stir in the rest of the melted butter until well combined.
Spoon the mixture into the prepared tin and press down with the back of a spoon to create a level surface. Chill in the fridge for 30 minutes or 15 minutes in the freezer while you make the filling.
Whisk the cream cheese and icing sugar together using an electric hand-held whisk until well combined. Whisk in the cream to just soft peaks, then whisk in the zests and advocaat until soft peaks form again. Spread over the set base and chill in the fridge for at least 6 hours, or ideally overnight.
Decorate the top with a ring of maraschino cherries. Scatter over the lemon and lime zests and coconut, and serve.
This is an ancient recipe in an old Canadian Cookbook. My tried and true recipe for scones. And, I like to blob them onto the baking pan instead of forming or cutting them out..... I love a rustic looking scone.
Back in the day, it was just a recipe called Sweet Tea Biscuits (basic recipe). Under the main recipe... there were some variations. The first one was Currant Scones. So, as much as I've read about scones vs biscuits.... the only difference in these was .... the currants or raisins. I guess they didn't differentiate.
I added some lemon juice to the milk .... and, 1/2 tsp. Maple Flavouring and also some real Maple Syrup as well ...and then...when they came out of the oven...drizzled more Maple Syrup on them while they were hot.
These particular scones got slightly more brown than I like .... because I was doing the usual... 4 things at the same time.
"Somebody" said they were the best ever. ... and, that I should over brown them regularly.... hmppff .....
Recipe ➡️ www.cathyscakesalon.com/
gelatina-de-leche-orange-mexican-milk-
jello/
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Created by Creative Elegance Catering
creativeelegancecatering.blogspot.com/2024/11/garden-vege...
Garden Vegetable Terrine ~ It's Thanksgiving Time!
If you want to lighten up your Thanksgiving fare, try this light and tasty terrine packed with delicious vegetables and herbs, from tomatoes and squash to eggplant and basil. Consider serving this elegant terrine on grilled garlic toast, topped with crumbled goat cheese or sliced alongside a fresh tomato sauce.
Garden Vegetable Terrine
Serves 10
Makes one terrine
Recipe Ingredients
1 teaspoon fine sea salt, divided, plus more for water
2 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
2 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
4 red and yellow bell peppers, cored and quartered
2 large carrots, cut diagonally into (1/4-inch-thick) slices
1/2 medium eggplant (about 1/2 pound), cut into (1/3-inch-thick) rounds
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoon sugar
1 teaspoon finely chopped fresh thyme
1 small shallot, finely chopped
1/4 teaspoon ground black pepper
1 1/4 teaspoon unflavored powdered gelatin
1 cup low-sodium vegetable broth, divided
1/2 cup grape tomatoes, halved
8 large fresh basil leaves, divided
Preparation
Bring a large pot of salted water to a boil.
Boil vegetables 1 variety at a time, in the order listed, until softened and easily sliceable (squash and zucchini, 4 to 5 minutes. Peppers, 12 to 13 minutes. Carrots, 7 to 8 minutes. Eggplant, 3 to 4 minutes).
As vegetables are cooked, transfer to a paper towel-lined sheet tray and set aside.
In a 9 x 13-inch dish, whisk together oil, vinegar, mustard, sugar, thyme, shallot, 1/2 teaspoon of the salt and black pepper.
Add vegetables 1 at a time, coating well and arranging them in groups in the dish. Cover and set aside at room temperature for 1 hour.
Line an 8-inch loaf pan with plastic wrap, allowing extra to hang generously over the long sides.
Sprinkle gelatin over 1/4 cup of the broth in a medium bowl and set aside for 5 minutes.
Meanwhile, in a small pot, bring remaining 3/4 cup broth and remaining 1/2 teaspoon salt to a boil.
Pour hot broth over gelatin mixture and stir until dissolved.
Pour 1/4 cup of the broth mixture into the empty lined pan.
Arrange tomatoes in the bottom, cut sides down, and top with half of the basil.
In layers, arrange half of the squash, zucchini, peppers and carrots, allowing each vegetable to make a complete layer, and spooning some of the gelatin mixture generously over the top of each layer
Arrange all of the eggplant and remaining basil over the top to make 2 more layers and then repeat with remaining vegetables.
Pour any remaining broth mixture over the top and gently shake and tap the pan to distribute.
Fold over plastic wrap to cover terrine, and arrange in a shallow dish to catch any drips.
Add a few small, evenly distributed weights to the top to gently press down on the vegetables (a rectangular plate with 2 cans on top, for instance).
Chill until firm, about 8 hours or overnight.
Gently loosen edges of terrine with a small knife and then carefully invert onto a platter; remove and discard the plastic wrap.
Using a very sharp knife, cut into slices and serve with toasted garlic toast and top with crumbled goat cheese (feta would be wonderful here) if you like.
Posted 4 hours ago by Creative Elegance Catering
Labels: brunch dinner light lunch side dish terrine Thanksgiving Vegetable terrine vegetables
* Lay meat so skin side is up.
* Slather skin with melted fresh butter.
* Broil for 45 minutes or until skin turns fire engine red and begins to crack.
* Drown skin with fresh garlic juice.
* Broil for another 60 minutes or until done.
* Call Fire Department to serve.
Sitting in the garage on a beautiful afternoon, looking for recipes. Came across this one and almost died!
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white crème de menthe*
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (12 oz) fudge topping
3 tablespoons white crème de menthe or crème de menthe-flavored syrup*
4 drops green food color
1 container (8 oz) frozen whipped topping, thawed (3 cups)
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
3. Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.
*Use 1/4 cup milk plus 1/2 teaspoon peppermint extract for the 1/4 cup crème de menthe. Use 3 tablepsoons milk plus 1/4 teaspoon peppermint extract for the 3 tablespoons crème de menthe.
Nutrition Information:
1 Serving: Calories 385 (Calories from Fat 145); Total Fat 16g (Saturated Fat 4g); Cholesterol 5mg; Sodium 330mg; Total Carbohydrate 57g (Dietary Fiber 1g); Protein 5g Percent Daily Value*: Iron 6% Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com
INGREDIENTS
1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
1/4 cup margarita mix (from 33.8-oz. bottle)
2 tablespoons tequila
12 shelled deveined uncooked large shrimp with tails left on
DIRECTIONS
1. Soak 4 bamboo skewers in water for 30 minutes. In 1-quart resealable food storage plastic bag, combine cilantro, garlic, margarita mix and tequila. Add shrimp; seal bag and shake to coat. Refrigerate 30 minutes to marinate.
2. Meanwhile, heat grill.
3. When ready to grill, thread shrimp on skewers; discard marinade. Place shrimp on gas grill over medium heat or on charcoal grill 4 to 6 inches over medium coals. Cook 5 to 7 minutes or until shrimp turn pink, turning several times.