15 természetes gombaölő
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Vegyes szuper kaják kedvencektől
Lorraine Pascal graffiti tortája: http://www.lifestylefood.com.au/recipes/17994/graffiti-cake I can't believe you made this cake torta: http://www.bbc.co.uk/food/recipes/i_cant_believe_you_made_90494 sült fokhagyma és camambert sajt: http://www.cookingchanneltv.com/recipes/lorraine-pascale/camembert-and-roasted-garlic.html Claire Thomas csokis-diós karamella és más tv nézős nasik: http://thekitchykitchen.blogspot.hu/2012/04/movie-night-snacks-from-food-for.html mexikói ihletésű kaják: http://thekitchykitchen.blogspot.hu/2012/04/food-for-thought-mexican-inspired.html Fésűkagyló thai ízesítésű borsó pürével Nigellá tól: http://www.nigella.com/recipes/view/SCALLOPS-WITH-THAI-SCENTED-PEA-PUREE-5314 Bakig...
Wellington bélszín Rachel Allentől
If I have time, I like to place the Beef Wellington parcels in the freezer for about 15 minutes prior to cooking so that the pastry is very cold before going into the oven. Ingredients 4 beef fillet steaks (about 150g/5oz each) plain flour, for dusting 250 g ready-made puff pastry 2 tsp dijon mustard 1 egg (beaten) for the duxelles (mushroom stuffing): 2 tblsp olive oil 15 g butter 100 g shallot (peeled and finely chopped) 250 g mushrooms (finely chopped) salt and ground black pepper 75 ml dry white wine 75 ml double or regular cream 1 tblsp chopped tarragon 2 spring onions (trimmed and chopped) Method Tip in the mushrooms, season with salt and pepper and cook for 6-8 minutes, stirring occasionally, then pour in the wine and cream and add the tarragon. Bring to the boil then reduce the heat and simmer, uncovered, for about 10...
Posírozott tojás
Hogyan készül a tökéletes posírozott tojás Jamie Oliver szerint: " Get yourself a wide, casserole-type pan and fill it with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of sea salt. Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You'll see them begin to cook immediately – don't worry if the edges look a little scruffy. Depending on your pan, a really soft poached egg sho uld take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you're using them straight from the fridge). To check whether they're done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your ins tincts), put it back and give the eggs a minute or two more in the water to firm up. When they're ready, remove them to some kitchen paper to dry off...