Monday, November 29, 2010

Orange Muffins.

Orange Juice Muffins With Honey Spread.
These are great for a lunch box dessert or a quick breakfast!

Muffin Batter:
  • 2 c. Original Bisquick
  • 4 tbps. sugar, divided 
  • 1 large egg  
  • 1 tsp. grated orange zest 
  • 2/3 c. orange juice 
  • 1/4 tsp. ground cinnamon 
  • 1/8 tsp. ground nutmeg 
 Honey Spread: 
  • 6 tbsp. margarine or butter, softened
  • 6 tbsp. honey 

  To make muffins: Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups. 
In a nonreactive large bowl, mix together Bisquick, 2 tablespoons sugar, egg, orange zest and orange juice. Beat vigorously 30 seconds. Fill muffin cups about 2/3 full. Mix remaining 2 tablespoons sugar, cinnamon and nutmeg and sprinkle 1/2 teaspoon of mixture over top of each muffin. Bake in center of oven 15 minutes or until firm and beginning to brown.
  To make spread: Beat softened margarine or butter with honey until light and fluffy. Serve muffins warm with Honey Spread or reheat muffins to serve with spread. Makes 12 muffins to serve with 1 tablespoon Honey Spread each.
  Per muffin with 1 tablespoon spread: 194 calories, 43 percent calories from fat, 9 grams total fat, 18 milligrams cholesterol, 2 grams saturated fat, 2 grams protein, 27 grams carbohydrates, .41 gram total fiber, 334 milligrams sodium.

Mushroom Muffins.

Mushroom Muffins
  • 1 egg
  • 1/2 cup melted butter 
  • 1/4 cup milk 
  • 1 can cream of mushroom soup 
  • 1 3/4 cup flour 
  • 3 teaspoons baking powder 
  • 1/4 teaspoon salt 
  • 2 tablespoons chopped fresh parsley or chives (or 2 teaspoons dried) 

  In bowl, beat egg. Add melted butter, milk, and soup. Stir to combine. 
  In the bowl mix flour, baking powder, salt, and parsley or chives. Add liquid ingredients to flour mixture; stir just to combine. 
  Fill greased or paper-lined muffin cups with batter, and bake at 425F for 20 minutes. 
  Could serve in place of bread or rolls w stew, beef, soup or salad. Other ideas - perhaps add some chopped onions, or shredded cheddar, or cooked crumbled bacon.

Eggnog Muffins.

Eggnog Muffins
Enjoy this is great recipe! I just want to share it with you all! 

Makes 16 standart muffins.

  • 3 c. flour
  • 1/2 c. sugar 
  •  3 tsp. baking powder 
  • 1/2 tsp. salt 
  • 1/2 tsp. nutmeg 
  • 1 egg 
  • 1 3/4 c. prepared eggnog 
  • 1/2 c. oil 
  • 1/2 c. golden raisins 
  • 1/2 c. chopped pecans or almonds  
  Preheat oven to 350 degrees. Grease or paper-line muffin cups. 

  In large bowl, combine flour, sugar, baking powder, salt and nutmeg. In another bowl, combine egg, eggnog and oil. Stir into dry ingredients just until moistened. Fold in golden raisins and nuts. 

  Line muffin tins and fill cups 2/3 full. Bake for 20-25 minutes (or until done). Cool for 5 minutes before removing from cups to wire racks. 

Sunday, November 28, 2010

Pasta with aubergines.

Pasta with aubergines

  • 350g. of pasta
  • 1 good sized aubergine
  • half of white onion
  • 4 peeled ripe tomato
  • few leaves of fresh basil
  • oregano
  • extra virgin olive oil
  • salt
  • grated Parmigiano Reggiano cheese

  Peel  the aubergine and cut into very thin slices. Lightly salt the aubergine and leave it for one hour on a cloth to loose its bitter flavor. Slice and fry the onion. Add the aubergine and, after a few minutes, also the tomato, basil and oregano. Add salt and leave to cook for 5 minutes. Pour pasta into saucepan and sprinkle with lots of Parmigiano Reggiano.

Pasta carbonara.

Pasta carbonara
  • 350g. of pasta
  • 100g. of bacon
  • 40g. of butter
  • 2 egg.yolks
  • 1 medium sized onion
  • 100g. of white wine
  • 50g. Parmigiano Reggiano cheese
  • 2 tablespoons of fresh cream
  • 1 teaspoon of chopped parsley

  In a small pan, melt the butter and sauté the finely sliced onion and the diced bacon over very low heat. When the onion is soft, and the white wine and leave to evaporate. Inb a bowl, beat the egg yolks with the cheese and parsley and two tablespoons of fresh cream (optional). Cook the pasta and pour it in the bowl. Add the onion and bacon sauce. Mix well and serve warm.

Pasta with onion sauce.

Pasta with onion sauce.
  • 400g. of pasta
  • 300g. of white onions
  • 50g. of butter
  • 30g. Parmigiano Reggiano cheese
  • 50g. of milk cream
  • salt

  Sauté the sliced onions in the butter. Add the milk cream. Leave to gently cook for approx.  7\8 minutes. Drain the pasta. Sauté the pasta in the saucepan. Pour everything in an oven dish. Sprinkle with grated Parmigiano Reggiano cheese and grill in the oven.

Pasta with sweet pepper sauce.

Pasta with sweet pepper sauce

  • 400g. of pasta
  • 2 red sweet peppers
  • 3 tomatoes
  • 10g. of extra virgin olive oil
  • 5 leaves of fresh basil
  • hot pepper
  • salt

  Cut the sweet peppers and the tomatoes into small pieces, cook in the oil and basil for 20 minutes. When cooked, pureé the mixture. Pour back into the pan and add the chopped hot peppers and olive oil. Cook the pasta and mix it with the adding two leaves of finely chopped fresh basil. Do not add cheese.

Italia in the plate. Pasta.

Pasta with tomato sauce and the basil

  • 400g. of pasta
  • 400g. of tomatoes
  • 1 garlic
  • 40g. of extra virgin olive oil and fresh basil
  • Parmigiano Reggiano cheese

  Put into a medium frying-pan the olive oil and let cook the garlic on a low flame for few minutes. Add the 400 g. tomatoes crushed, salt and pepper and let cooking for 15 minutes. In the meantime cook the pasta for about 10\15 minutes, strain them and mix them together with the tomato sauce into the frying-pan, sprinkle with grated Parmigiano Reggiano cheese before to serv.

Wednesday, November 10, 2010

Pheasant stewed. Savoury, festively etc.

Pheasant stewed with vegetables
  • 2 pheasant
  • 4 oz. butter
  • 4 oz onions, sliced thinly
  • 3 oz carrots, chopped
  • 1|2 oz plain flour
  • 1 tablespoon goose or duck fat
  • 1 pint of white wine
  • 8 oz mushrooms
  • 2 pints chicken stock
  • 1 small glass of cognac
  • Salt
  • Pepper

   Preheat the oven to 200C. Melt the butter in a casserole. Put in the birds and braise them, then place in the oven to cook for 15 minutes. Remove the birds and carve into quarters. Lower the oven heat to 190C. Put the onions and carrots into the casserole and let them sweat for about 10 minutes. Warm the wine and the stock and gradually pour them over the birds. Continue cooking for 30 minutes. Slice the mushrooms and fry them in the goose or duck fat. If you have none, try bacon fat. Add them to the pheasant. Pour the cognac into the mushroom pan, heat gently, then set it alight, pour over contents of the casserole and cook for a further 15 minutes.

Nut torte...yummy:-)

Chopped Nut Torte

  • 10 egg whites
  • 12 oz. ground or chopped nuts
  • 1 lb. confectioner’s  sugar
  • 2 tablespoons honey
  • 4 oz. sweet butter
  • 4 oz. confectioner’s sugar
  • 4 oz. toasted, ground almonds

  Beat the egg whites. Add the confectioner’s sugar and beat again. Mix together the nuts and the honey and add to the egg white mixture, beating well. Pour into two pans,  greased and sprinkled with bread crumbs and bake in preheated oven at 350 degrees for one hour. Remove and cool.

  Mix together the butter and sugar. Add the almonds. Fill the cooled torte layers and ice as desired.

Vanilla torte.

Vanilla Torte

  •  3 cups flour
  • 1\4 cup butter
  • 6 large egg yolks
  • 1 cup sugar
  • 1\2 cup milk
  •  2 teaspoons vanilla


  • 1\2lb.unsalted butter
  • 1 cup powdered sugar
  • 2 large egg yolks
  • 12 oz strawberry or apricot jam
  • Juice of 2 oranges
  • Juice of 1 lemon

   Sift the flour. Add small pieces of chilled butter. In a separate bowl, beat egg yolks and sugar and add to the flour. Add milk and vanilla. Knead lightly and form 4 balls of dough (for 4 layers). Wrap in plastic and refrigerate for 6 hours or overnight. Roll out the dough less than 1\2 inch thick. Cut the dough into 9 circles, on to a cookie sheet. Pick with a fork a few times. Repeat with the rest of dough. Bake in preheated 350 degrees oven until golden, but not brown, about 10 minutes. Allow to cool.

   Mix butter with sugar. Add yolks and beat them for about 5 minutes. Sprinkle 1 baked layer lightly with juices. Spread jam over the top of the layer. Spread about 1\4 inch of butter cream filling on top of jam. Add second layer. Repeat process until all four layers are in place. Cover  sides with butter cream.

Monday, November 8, 2010

White gazpacho! No cooking.

(for  2 person)
  • 2 medium cucumbers, peeled, cut into quarters, and seeded
  • 1 cup  canned chicken broth
  • 1\2 cup light sour cream or lowfat yogurt
  • 2 scallions, cut into 2 inch pieces 
  • 2 tablespoons fresh lemon juice
  • 1\2 teaspoon salt
  • 1\4 teaspoon hot-pepper sauce
  • 1\4 cup diced red bell pepper
  • 1\4 cup diced yellow bell pepper 
  • Seasoned croutons

In blender or food processor, combine cucumbers, chicken broth, sour cream or yogurt, scallions, lemon juice, salt and hot-pepper sauce. Blend until smooth. Top with peppers and croutons, and serve.  

Peanut-butter Muffins.

Fine textured, moist and golden, they aren’t too sweet and have a good nutty flavor – you could serve them with a curry or chicken dinner, or with roast pork. For breakfast, pass them with butter, into which you’ve beaten a little money.

Makes about 16 standard muffins

  • 2 cups (8\250g) all-purpose (plain) flour
  • 1\3cup  (2oz \60g) firmly packed brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 1\3 cups   (11 floz|330 ml) milk
  • 1\4cup (2 oz \60ml) chopped roasted peanuts, salted or unsalted
Preheat an oven to 400 F (200С).  Butter standard muffin tins.
In a large bowl stir and toss together the flour, brown sugar, baking powder a ТВ salt.  Set aside. In a medium bowl beat the peanut butter briefly until smooth, them beat in a few spoonfuls of the milk. Beat  in the remaining milk, then beat in the melted butter and eggs. Stir in the peanuts. Add to the combined dry ingredients and dtir just until blended.
Spoon into the prepared muffin tins, filling each cup about three –quarters full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in the tins for 5 minutes, then remove.

Poppyseed Muffins

 Poppyseeds have a subtle but unique flavor – a little earthly and a little spicy at the same time – and they add nice crunch. Their flavor is complemented by a sweet lemon glaze (recipe follows). Wheat germ is usually available toasted, in jars. Roast unprocessed wheat germ in a dry frying pan over medium heat, stirring almost constantly, untly lightly browned. If you prefer to omit the wheat germ, increase the amount of flour to 2 cups (8 oz\250g). if you like, spoon the batter into a half-dozen large muffin cups and serve these giants for breakfast.

Makes about 12 standard muffins
  • 1 1\2 cups (6 oz\185g) all-purpose (plain) flour
  • 1\2 cup (1 1\2 oz\40g) toasted wheat germ
  • 1\3 cup poppyseeds
  • 1\3 cup (3 oz\90g) sugar
  • 1 tablespoon baking powder
  • 1\2teaspoon salt
  • 1 cup (8fl oz|250ml) milk
  • 1 egg
  • 1\4 cup (2oz|60g) unsalted butter, melted
Preheat an over to 400F (200C). Butter standard muffin tins.
In a large bowl stir and toss together the flour, wheat germ, poppyseeds, sugar, baking powder and salt.set aside. In a small bowl whisk together the milk, egg, and melted butter until smooth. Add to the dry ingredients and stir just until blended.
Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Cool in the tins for 3 minutes, then remove.

Lemon glaze
A thin coating  of glaze adds a flair to muffins.
Makes about 1\4 cup (2fl oz|60 ml), enough for 12 muffins

  • 1 cup (5 oz|155g) confectioners (icing) sugar, sifted
  • 2 tablespoons fresh lemon juice, or more, if needed
  • 2 teaspoons lemon zest
  • Pinch of salt
Combine all the ingredients in a small bowl ans well briskly until smooth and well blended. If the glaze is too stiff, beat in a few drops more juice.  Brush or spoon over breads and muffins while they are still warm.

Apple-Cheddar Muffins. Tasty couple.

Moist and gutsy, and especially delicious with pork, durk or chicken. They also travel well, making them good lunch box and  picnic fare.
Makes about 12 standard muffins

  • 1 large apple, such as Golden Delicious or pippin
  • 1 1\2 cups (6oz \185g) all-purpose (plain) flour
  • 1\4 cup  (1oz \30g) regular uncooked oatmeal (rolled oats)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1\2 teaspoon baking soda (bicarbonate of soda)
  • 1\2 teaspoon of salt
  • 1\2 cup (6 fl oz \180ml) milk
  • 2 eggs
  • 1\4 cup (2oz \60g) unsalted butter, melted
  • 1\4 cup (3oz \90g) finely grated Cheddar cheese 
  Preheat an oven to 400 А (200С).  Butter standard muffin tins. 
  Peel, halve and core the apple.
 Cut into 1\8inch (3mm) dice, set aside.
 In a large bowl, stir and toss together the flour, oatmeal, sugar, baking soda and salt. Set aside. In a medium bowl whisk together the milk, eggs and melted butter until smooth. Stir in the apple and cheese. Add to the combined dry ingredients and stir just until blended. Spoon into the prepareted muffin tins,  filling each cup about three-quarters full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the tins for 3 minutes, then remove.

Friday, November 5, 2010

Muffins. Diversity of tastes.

They are not just for breakfast at your desk. And they needn’t be bran! Serve our luscious muffins with casual lunches, serious dinners.
Muffin-Baking Basics
These recipes call  for  a standard muffin  tin (6 tablespoon\3 1\2 –fl ) oz 110ml cup capacity), usually yielding 12 muffins. Iа you bake the batter in oversize or miniature muffin tins, the yield will vary. So will baking times, with oversize muffins taking a few minutes longer to bake completely and miniatures a few minutes less. Be sure to test for doneness.
Finally, if you have only one muffin tin, bake the batter in batches; it will keep at room temperature until the first batch of muffins is done.

Potato Muffins
  Potato starch produces breads that are slightly chewy and have a subtle potato flavor. These muffins are wonderful for lunch with a green salad and cheese, or with any chicken dish. Or bake the batter in about 30 miniature muffin cups for placing out on the buffet table. Let them cool for about 10 minutes before serving – they are best just slightly warm or at room temperature. A flavorful caper-mustard butter (recipe follows) provides a nice contrast to the delicate muffins. 

makes  about  12 standard muffins

  • 1 cup all-purpose (plain) flour
  • 1 cup potato starch (potato flour)
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1\2 teaspoon salt
  • 1 1\2 teaspoons chopped fresh thyme or 1\2 teaspoon dried thyme
  • 1 cup milk 
  • 1\2 cup warm mashed potatoes
  • 1 egg
  • 1\2 cup unsalted butter, melted
  • 1\2 cup finely grated Swiss or Cheddar cheese

Preheat an oven to 400F, (200С). Butter standard muffin tins.
In a large bowl stir and toss together the flour, potato starch, sugar, baking powder, salt, and thyme. Set aside. In a medium bowl whisk together the milk and mashed potatoes, then add the egg, melted butter and cheese and whisk until well mixed. Add to the combined dry ingredients and stir just until blended.
Spoon into the prepared muffin tins, filling each cup about three-quarters full. Bake until a toth pick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Cool in the tins for 3 minutes, then remove.

Tuesday, November 2, 2010

Truffles with a note of citrous.


  • 225 ml cream 
  • 450g chocolate
  • 2 tablespoons unsalted butter
  • 1 tablespoon espresso powder
  • 2 tablespoons zest of orange
  • 2-3 tablespoon of liqueur Grand Marnier, Chambord or  Bailey's Irish Cream

 Put into heavy pan a cream and bring to boil (don’t boil), take away from fire. Add pieces of chocolate, butter, espresso powder, orange zest and liqueur.  Blend all with woody tablespoon until total dissolution of chocolate and butter.
 Refrigerate for 20 min in metallic cup. Remove from fridge and roll into cacao powder, finished balls bake into the fridge until to serve. Yummy! That tastes out of this world!

By the way, you can experiment with different additions, like a  vanilla, lemon zest, nuts, even chilli etc.

Monday, November 1, 2010

Chocolate cheesecake.

  • 175g  cookies
  • 75g  unsalted butter
  • 1 tablespoon cacao powder
  • 200g cheese Philadelphia
  • 250g  heavy cream
  • 250g dark chocolate
  • 3 tablespoons chocolate liqueur
  • 2 tablespoons icing sugar
  • 2 tablespoons cacao powder

Crumb the cookies and mix with melted butter.

Put and tamp down into the split form covered by parchment. 

To melt the chocolate, whip the cream.

Cheese (room-temperature) whip with sugar, add chocolate liqueur and mix well. Add whipped cream and melted chocolate, mixed slow by mixer. 
Put the filling on to the pastry and t out  in the fridge for 4 hours or night. Just before serving, dust with cocoa powder.