| Valentine's Day Recipes |
 |
|
|
| |
|
| » Valentine's Day Recipes |
Valentine's Day Recipes |
| |
FRUIT & NUT CLUSTERS
Ingredients:
8 oz. white chocolate, broken into pieces,1/3 cup sunflower seeds,1/3 cup almond slivers,1/3 cup sesame seeds 1/3 cup seedless raisins,1 tsp. ground cinnamon.
Directions:
Put the chocolate into a heat-proof bowl over a pan of simmering water. Do not allow the water to touch the base of the bowl, or the chocolate may become too hot. Or you can put the chocolate in a microwave-proof container and heat it on Medium for 3 minutes. Stir the melted chocolate until it is smooth and glossy. Mix all the other ingredients together, pour on the chocolate and mix well. Using two teaspoons, spoon the mixture into paper cases and leave to set. Store in an airtight tin.
|
|
|
Makes about 24 clusters.
AMARETTI- ITALY
Ingredients:
2 egg whites,1/4 teaspoon salt,1 cup sugar,1 cup chopped blanched almonds,3/4 teaspoon almond extract.
Directions:
1. Add salt to egg whites and beat until frothy.
2. Add sugar gradually, beating until mixture is stiff but not dry.
3. Add almonds and almond extract and fold in gently.
4. Drop almond mixture on buttered and floured baking sheet by the teaspoon, shape into small mounds, leaving room between each mound.
5. Let stand 2 hours.
6. Bake at 190 degrees celcius for 12 minutes or until they are delicately brown in colour.
Luxury Nut & Seed Loaf with Cranberry, Apple and Brandy Sauce
Ingredients:
225g bulgar wheat 3 x 15ml spoons Soya sauce 330ml hot water 175g pine nuts 175g pistachio nuts 175g cashew nuts 225g blanched almonds 110g sunflower seeds 110g hazel nuts 250g onion, finely chopped 110g poppy seeds 2 x 15ml spoons dried thyme 4 x 15ml spoons fresh and finely chopped parsley 4 x 15ml spoons olive oil 4 large free-range eggs, lightly whisked A little oil for pouring on roast
Directions:
1. Put the wheat in a mixing bowl and pour on the hot water and soya sauce.
Cover and let it puff up for 20-25 minutes. Crush nuts and seeds to a medium fine consistency. Mix together with the wheat. Stir in the parsley, thyme, eggs, onions and oil. Mix thoroughly and allow standing.
2. Oil a large baking sheet and line with greaseproof paper. Form a loaf shaped structure with the nut mixture, about 12cm wide, press firmly together and pierce the top with a fork. Pour on a little oil and drop some extra nuts and cap loosely with a foil hood. Bake in oven 375°F/190°CGas Mark 5 for about 40-45 minutes.
3. Take off hood, baste with oil on baking sheet and continue to bake for a further about 15 minutes. Place in a large serving dish, then cool, easing off the paper as you do so.Cover with the hood until ready to decorate.
For preparing sauce
Ingredients:
275g cranberries 150ml apple juice concentrate 275g cooking apples, cored and thinly chopped 60ml brandy 50ml water
Directions:
4. Cook all the ingredients together excluding the brandy for about 25 minutes. Add the brandy and re-heat for about 45 seconds. Serve as a supplement
Rosemary Roast Potatoes with Garlic
Ingredients:
10 average sized potatoes 4 x 5ml spoons of crushed dried rosemary 4 Crushed Garlic cloves 1 wine glass of olive oil (extra virgin)
Directions:
Clean the potatoes in their skins and chop into four. Cook for twenty minutes, and then toss in olive oil, crushed garlic and rosemary. Place the potatoes on a warmed baking tray and roast in hot oven for about 35 minutes at 375°F /190°C /Gas Mark. Serve immediately, the outside should be crispy.
Chestnut & Chocolate Ice Cream with Apricot Sauce
Ingredients:
220g bitter chocolate 220g canned chestnut purée 4 x 15ml spoons maple syrup 2 x 15ml spoons kirsch 1.2 Lt. double cream, whipped 220g whole canned chestnuts in syrup, drained 3 free range egg whites.
Directions:
1. Melt the bitter chocolate into maple syrup, over a pan of hot boiling water. Mix well together and stir into the chestnut purée. Beat in the cream and kirsch. Beat the egg whites until rigid and then fold into the mixture. Freeze for about two hours or so in a shallow tray covered with foil.
2. Scrape out and mix together in a mixer until smooth. Put in a bowl and stir in the chopped chestnuts. Spoon into a mould, cover and freeze for about 35 minutes before serving. Loosen the mould by slipping into hot water.
Put onto the serving dish, decorate with chestnuts, chop in half, and apricot sauce.
For preparing Sauce
Ingredients:
425g tinned apricots in natural juice 2 x 15ml spoons apple juice concentrate
Directions:
3. Strain the apricots from their juice.
Place apricots and apple juice concentrate together, and blend in a mixer until smooth.
4. Serve as a supplement with ice cream. Small amounts, as it is very sugary.
HOT BRANDY from Upper Hron
Warm up honey in the pot. When the honey is really warm, add geese lard or butter. At the end add clear alcohol or vodka. You can substitute sugar for the honey from which the Hriatuo will get golden color. Hriatuo is a good medicine against cough or common cold. Drink hot.
HRIATUO From CAKLOV-ZEMPLIN County
Fry a little butter in the pot, add a little granulated sugar, cook it until it turns to caramel. Add a little water, bring the mixture to a boil add a bit of ground coffee and pour in alcohol or vodka or slivovica to taste. Drink Hot.
|
| |
|
|
|
|
|
|
|
