Search This Blog


Wednesday, March 4, 2015

{St. Patrick's Day Cupcakes}

1 3/4 c. flour
1  4-serving size pkg. instant pistachio pudding and pie filling (unprepared)
3/4 c. miniature chocolate chips
2/3 c. sugar
2 1/2 t. baking powder
1/2 t. salt
2 beaten eggs
1 1/4 c. milk
1/2 c. oil
1 t/ vanilla

Cream Cheese Frosting:
1 block (8 oz.) Cream Cheese
1/2 c. butter
4 1/2 c. powdered sugar
1 t. vanilla

Stir together flour, dry pudding, chocolate chips, sugar, baking powder and salt.  In a separate bowl, beat eggs.  Whisk in milk, oil and vanilla.  Pour the wet mixture into the dry mixture and stir just until combined.

Line muffin tins with cupcake papers.  Fill each one 2/3 of the way with batter.

Bake at 375 degrees for 15-17 minutes, until a toothpick inserted into the center comes out clean.

If you're going to swirl the frosting onto the cupcakes, you'll need to double the recipe above.  To make the frosting, combine all ingredients in the bowl of a mixer and beat until fluffy.  You may need to add a little extra powdered sugar to achieve the right consistency if you are going to be swirling the frosting onto the cupcakes.

French onion soup

Preparation time: about 45 minutes
about 600 g/20 oz onions

50 g/2 oz (4 tablespoons) butter or margarine
850 ml/30 fl oz (4 cups) vegetable stock
150 ml/5 fl oz (5/8 cup) white wine
ground white pepper
30 g/1 oz (2 tablespoons) butter
8 slices baguette
50 g/2 oz (1/2 cup) grated Parmesan

Per serving:
P: 9 g, F: 21 g, C: 22 g, kJ: 1428, kcal: 341

1. Peel the onions, cut in half and slice finely. Melt the butter or margarine in a pan. Add the sliced onions and braise lightly over medium heat while stirring continuously.
2. Add the vegetable stock, bring to the boil, cover and cook for about 10 to 15 minutes until soft. Add the white wine to the soup and season with salt and pepper.
3. Pre-heat the oven grill. Melt the butter in a large pan, add the baguette slices and fry on both sides until golden.
4. Pour the onion soup into large, heat-resistant soup bowls, place two baguette slices in each and sprinkle with Parmesan. Put the bowls in the oven under the pre-heated grill until the cheese has browned lightly.
5. Serve the onion soup immediately.

Tip: Serve as a light meal.
If served as a starter, the quantities given will make enough soup for 6 people, but in this case use 45 g/11/2 oz (3 tablespoons) butter, 12 baguette slices and 45 g/11/2 oz (3/8 cup) Parmesan.
If you do not have heat-resistant soup bowls, you can prepare the baguette slices separately. To do this arrange the baguette slices on a baking sheet lined with greaseproof paper and sprinkle them with Parmesan. Put in the oven pre-heated to 220 °C/425 °F, Gas mark 7 (in normal oven; with fan-oven: about 200 °C/400 °F, Gas mark 6) and brown the baguette slices lightly for about 5 minutes. Put the baguette slices on the soup before serving.

Pheasant with sauerkraut and wine

A little more expensive
Preparation time: about 13⁄4 hours

1 onion
1 can sauerkraut, drained weight 770 g/13⁄4 lb
1 small bay leaf
a few peppercorns
a few juniper berries
250 ml/8 fl oz (1 cup) white wine
1 oven-ready pheasant of about 1 kg/21⁄4 lb
6 slices streaky bacon
200 g/7 oz black grapes
200 g/7 oz white grapes
some sugar
chervil or parsley
tomato segments

Per serving:
P: 58 g, F: 16 g, C: 19 g, kJ: 2108, kcal: 503
1. Preheat the oven, top and bottom. Peel and chop the onion, then mix it well with the sauerkraut, bay leaf, peppercorns and juniper berries. Season with salt, put in an ovenproof dish or casserole and pour the wine over it.
2. Rinse the pheasant inside and out under cold running water, wipe dry, cut into quarters and rub with salt inside and out. Position it on the sauerkraut so that as much as possible is covered by the pheasant. Arrange the bacon slices over the pheasant. Cover the soufflé dish or roasting pan and put in the oven.

Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (not preheated), Gas mark 6 (not preheated),
Cooking time: about 25 minutes.

3. At this point, remove the lid and cook for a further 30 minutes at the same oven temperature.
4. Meanwhile, wash the grapes, drain, cut in half and remove the pips.
5. Remove the cooked pheasant pieces from the ovenproof dish or casserole, cover and let rest for 10 minutes.
6. Add the grapes to the sauerkraut, mix well and season with sugar. Cover the ovenproof dish or casserole with a lid and return to the oven. Cook for about another 10 minutes at the same oven temperature.
7. Arrange the pheasant pieces on the sauerkraut on a preheated dish and garnish with chervil or parsley and tomato segments.

Accompaniment: Potato purée
Tip: Instead of pheasant you can also use partridge.

Sauerbraten (braised beef marinated in vinegar and herbs)

Takes some time
Preparation time: about 3 hours, excluding marinating

750 g\11/2 lb beef (such as topside, without bones)

For the marinade:
2 onions
1 bunch soup vegetables
5 juniper berries
15 peppercorns
5 allspice berries
2 cloves
1 bay leaf
250 ml\8 fl oz (1 cup) wine vinegar
375 ml\12 fl oz (11/2 cups) water or red wine

30 g\1 oz (2 tablespoons) clarified butter, coconut oil or cooking oil, e.g. sunflower oil
freshly ground pepper
375 ml\12 fl oz (11/2 cups) marinade liquid
50 g/2 oz honey cake
some sugar

Per serving:
P: 41 g, F: 16 g, C: 14 g, kJ: 1641, kcal: 392

1. Rinse the beef under cold running water and pat dry.
2. For the marinade, peel the onions and cut into slices. Prepare the green vegetables: Peel the celeriac and remove any bad bits. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and leave to drain. Remove the outer leaves of the leeks, cut off the root ends and dark leaves. Cut in half lengthways, wash thoroughly and leave to drain. Finely chop all three vegetables.
3. Mix together the onions and green vegetables with the juniper berries, peppercorns, allspice berries, cloves, the bay leaf, wine vinegar and water or red wine in a bowl. Add the meat to the marinade, cover with a lid and leave in the refrigerator for about 4 days, stirring the meat from time to time.
4. Remove the marinated meat from the marinade and pat dry. Pour the marinade through a sieve, reserve 375 ml\12 fl oz (1-1/2 cups) and put the marinade and vegetables to one side.
5. Heat the clarified butter, coconut oil or cooking oil in a pan or casserole. Add the meat, brown well on all sides and season with salt and pepper. Add the drained vegetables and brown briefly with the meat. Add some of the reserved marinade liquid to the meat. Cover and braise the meat over medium heat for about 30 minutes, stirring now and again and replacing the evaporated liquid by adding more marinade whenever necessary.
6. Chop the honey cake finely, add to the meat and braise for another 1-1/2 hours as described above.
7. Let the cooked meat rest for about 10 minutes with the lid on so that the meat juices are well distributed. Slice the meat and arrange the slices on a preheated dish.
8. Rub the braising residue together with the vegetables through a sieve, heat up again, season with salt, pepper and sugar and serve as sauce with the meat.

Accompaniment: Macaroni or potato dumplings, red cabbage and apple sauce or dried fruit. Soak 200 g\7 oz dried fruit in 500 ml\17 fl oz (2-1/4 cups) apple juice, cover and cook for about 30 minutes. Season with a little salt.

Stuffed onions

Good value
Preparation time: about 70 minutes, excluding cooling time

1 1/4-11/2 litres/ 31/2 pints (9 cups) water
2 large onions, about 750 g/ 11/2 lb together
15 g/ 1/2 oz butter or margarine
2 tablespoons whipping cream
freshly ground pepper
375 g/1 3 oz Thuringian mince (spiced minced pork)
2 tablespoons chopped parsley

Per serving:
P: 19 g, F: 25 g, C: 9 g, kJ: 1403, kcal: 336

1. Bring the water to the boil in a saucepan. Meanwhile, peel the onions. Put the onions in the cooking water with 1 teaspoon of salt and par-boil covered over low heat for about 20 minutes.
2. Remove the onions from the water with a skimming ladle and leave to cool. Measure off 75 ml/3 fl oz (3/8 cup) from the cooking liquid. Preheat the oven. Cut the onions in half horizontally and scoop out 3–4 layers. Chop the pieces of onion that have been scooped out from the inside into small pieces.
3. Melt the butter or margarine in a pan. Cook the onion pieces in it gently for 3–4 minutes while stirring. Stir in the cream and the measured cooking liquid, season with salt and pepper and put in a flat casserole dish.
4. Mix the minced meat with 2 tablespoons of parsley and fill the onion halves with it. Place the onion halves in the casserole dish. Put the dish on a shelf in the oven without covering.

Top/bottom heat: about 200 °C/ 400 °F (preheated),
Fan oven: about 180 °C/ 350 °F (preheated), Gas mark 6 (preheated),
Cooking time: about 35 minutes.

5. Sprinkle the onion halves with the remaining parsley and serve with the sauce.
Accompaniment: Potato purée, or baguette.

Variation: Stuffed onions in vegetable sauce. Prepare and stuff the onions as described above. Also clean and wash 1 bunch soup vegetables, cut into small dice or strips and braise gently with the chopped scooped-out onion. Then add 125 ml/4 fl oz (1⁄2 cup) of the cooking liquid and cook the vegetables for about 10 minutes. Stir in the whipping cream and 1 teaspoon drained capers, season with salt and pepper and add the vegetable sauce to the casserole dish. After cooking in the oven, purée the vegetables if desired, season to taste with salt and pepper and serve with the onion halves.

Tuesday, March 3, 2015

Double Pistachio Cake and Frosting

For the Cake:
1 pkg. white cake mix
1/2 cup oil
3 eggs
1 sm. pkg. pistachio instant pudding
1 cup water
few drops of green food coloring
For the Frosting;
1 1/2 cup cold milk
1 pkg. Dream Whip
1 pkg. pistachio instant pudding
few drops of green food coloring
hand full of shelled pistachios

For the Cake:
Mix all ingredient together and bake at 350* for about 35 minutes.
For the Frosting:
Beat until thick, then frost cake when cool. Keep refrigerated.
Sprinkle finely chopped pistachios on top

Asian Appetizer Kabobs

12 oz chicken, boneless, skinless
1/3 cup soy sauce
3 Tbsp rice wine
 1 Tbsp garlic, minced
1 Tbsp ginger, fresh, minced
1-½ Tbsp sugar
1 tsp sesame oil
1 small white onion cut into 1" pieces
12 medium button mushrooms, cleaned
8 oz mixed color peppers, fresh cut 1" cut
12 skewers, 10"

Combine soy sauce, rice wine, garlic, ginger, sugar and sesame oil in a bowl. Trim chicken and cut into strips, each about ¾" wide and 2-3" long. Place chicken strips in marinade reserving ¼ to 1/8 cup . Cover with plastic wrap and marinate for 8 -10 hours in the refrigerator. Remove chicken and discard marinade. Cut skewers to 6" length. Thread the chicken, onions, mushrooms and peppers alternately onto the skewers. Grill about 5 -6 minutes each side, basting occasionally with reserved marinade. Serve hot.