RECIPE PALETTE FUN

Cream Cheese Sugar Cookies

INGREDIENTS

1 cup butter, softened
3 oz. cream cheese, softened
1/2 cup sugar
1 egg
pinch of salt
2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
3 cups flour


PREPARATION

Cream butter and cream cheese until fluffy; add sugar and mix.

Add egg, salt, vanilla, and almond extract; mix well.

Add flour. Wrap dough in plastic and chill several hours or overnight.

Roll out on floured surface and cut out cookies (keep on the thicker side). Bake on ungreased sheet at 375°F, until edges begin to barely brown.

recipe source: http://blonde-designs.squarespace.com

and here:

http://www.niftythriftythings.com/2011/02/valentines-cookies.html

Chargrilled tomato and bread salad

Cooking Time
30 minutes

Ingredients (serves 4)

1/2 x 300g loaf ciabatta bread, cut into 1cm-thick slices
1 large red onion, cut into wedges
2 1/2 tablespoons olive oil
2 garlic cloves, unpeeled
250g cherry tomatoes, halved
1/2 cup fresh flat-leaf parsley leaves, torn
1/2 cup fresh basil leaves, torn
2 tablespoons red wine vinegar

Method

Preheat a chargrill pan over medium-high heat. Place bread and onion on a plate. Drizzle with 1 tablespoon oil. Cook bread, onion and garlic in batches, turning, for 3 to 4 minutes or until bread is golden. Transfer to a plate.

Place tomato in a bowl. Drizzle with 2 teaspoons oil. Toss to coat. Cook for 2 minutes, turning, or until just tender. Return to bowl. Roughly tear cooked bread. Add bread, onion, parsley and basil to tomato.

Peel garlic. Finely chop. Combine garlic, vinegar and remaining oil in a jug. Season with salt and pepper. Pour over tomato mixture. Toss gently to combine. Serve.

Notes
This salad is ideal for using up day-old bread.
Serve with Chicken or beef sausages, grilled beef or lamb steaks.

Salmon Tower

Ingredients

2 slices of wholewheat bread
cream cheese
dill, chopped
sliced cherry tomatoes (or you can use the regular ones)
smoked salmon

Directions:

1. Mix cream cheese with chopped dill.
2. Spread cream cheese mixture on the bread, top with salmon and tomatoes, repeat.
3. Time to eat!

for Valentine's Day breakfast, use a heart shaped cookie cutter to cut heart shapes out of the slices of bread

recipe here:
http://www.mangotomato.com/2009/02/salmon-tower.html

Banana and raspberry bread

Makes
10 slices

Ingredients

150g butter, softened
1 cup brown sugar
2 eggs, lightly beaten
2 ripe bananas, peeled, mashed (see notes)
2 cups self-raising flour
1 teaspoon baking powder
1/2 cup milk
1/2 cup fresh or frozen raspberries (see notes)
butter, to serve

Method

Preheat oven to 180°C. Grease base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.

Using an electric mixer, cream butter and sugar until pale. Add egg, in 2 batches, beating well after each addition.

Stir in banana. Sift flour and baking powder over banana mixture. Add milk. Stir with a wooden spoon until combined. Carefully fold in raspberries.

Spoon mixture into loaf pan. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely. Cut into 10 even slices.

Notes

You will need 1 cup mashed banana for this recipe. If using frozen raspberries, place on paper towel to thaw before using.

Serves: 20 people

Ingredients:
60 maraschino cherries with stems
3 tablespoons corn syrup
3 tablespoons butter, softened
2 cups sifted confectioners’ sugar
1 pound chocolate confectioners’ coating

Method:
· First of all, drain the cherries and dry by setting on paper towels.
· Take a medium bowl and mix butter and corn syrup until it forms a smooth paste. Then, add confectioners’ sugar and knead to form dough. Chill if it is required to soften it.
· Now, wrap each cherry in about 1 teaspoon of this dough and chill till it is firm and sets.
· Now, melt the confectioners’ coating in a double saucepan over low hear and dip each cherry with its step and place it on a waxed paper. Chill the dipped cherries until they are completed set.
· Store in airtight container in a cool place and consume in maximum 2 weeks.

Cherry blondies (White Chocolate brownies)

Makes
15 pieces

Ingredients

100g butter, chopped
180g white chocolate, chopped
3/4 cup caster sugar
2 eggs, lightly beaten
3/4 cup self-raising flour, sifted
3/4 cup plain flour, sifted
1 cup (175g) pitted cherries (see note)
Icing sugar mixture, to dust

Method

Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm (base) rectangular slice pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Melt butter and chocolate in a medium saucepan over medium-low heat. Remove from heat. Set aside for 5 minutes to cool.

Add sugar, eggs and flours to pan. Stir to combine. Spread into prepared pan (mixture will be thick and may appear split). Press cherries into mixture. Bake for 30 minutes or until edges are firm and top golden. Cool in pan. Dust with icing sugar. Serve.

Notes
You could use a 415g can stoneless black cherries in syrup, drained, instead.

Shrimp Mashed Potatoes

Servings: 4 servings
Ingredients:

8-10 medium red new potatoes, skin on, sliced 1/4-inch thick
1/2 cup hot milk
8 tablespoon (1 stick) butter
1/2 cup sour cream
Salt and pepper
1 cup cooked and chopped shrimp
1 teaspoon paprika

Directions

Preheat oven to 375 degrees F.

Cook potatoes in boiling water for 15 minutes or until fork-tender in a medium pot. Mash potatoes in a mixing bowl. Add hot milk, butter, sour cream, and salt and pepper, to taste. With electric mixer, beat until moderately smooth. Don’t over beat them, a few lumps are nice. Add shrimp. Whip until mixed. Adjust thickness by adding more milk if desired. Stir in paprika for flavor and color. Reheat in oven, if needed.

Pauladeen.com
http://www.pauladeen.com/recipes/recipe_view/shrimp_mashed_potatoes/

Saturday, February 11, 2012
Day 42

Gale Gand's Strata
(serves 8)

5 cups of cubed French bread (with crust)
Grated cheese
10 large eggs
1 quart whole milk
1 teaspoon dry mustard
1 teaspoon salt
Filling ingredients (see Variations)

1. Butter a 9 x 13-inch baking dish. Put the bread cubes in the dish and sprinkle them with the cheese. In a large bowl, whisk together the eggs, milk, mustard, and salt. Pour the egg mixture over the bread cubes. Sprinkle the filling ingredients over the egg mixture and fold them in gently. Cover and chill for at least 4 hours and up to 24 hours.

2. Heat the oven to 350 degrees.

3. Uncover the baking dish and bake for 60 minutes, until the mixture has puffed up slightly and is golden brown on top, and the strata doesn't shimmy with uncooked custard when you shake the pan. Tent the dish with foil if the top is browning too quickly. Let cool for 5 minutes before serving. Serve by the spoonful, using a large serving spoon.

Recipe & Variations here:
http://www.housebeautiful.com/kitchens/recipes/strata-recipe

Sunday, February 12, 2012
Day 43

Strawberry Valentine Cookies

Ingredients

2/3 cup butter, softened
2/3 cup sugar
1 egg
1 tablespoon lemon juice
2 cups all-purpose flour
1/3 cup strawberry drink mix
2 teaspoons baking powder
1/2 teaspoon salt

GLAZE:
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon shortening

FROSTING:
1/3 cup butter, softened
2 tablespoons strawberry drink mix
1/8 teaspoon salt
3 cups confectioners' sugar
3 to 5 tablespoons 2% milk

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.

In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set.

In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies.

Yield: about 2 dozen.

Recipe here:
http://www.tasteofhome.com/Recipes/Strawberry-Valentine-Cookies

Originally published as Strawberry Valentine Cookies in Simple & Delicious January/February 2008, p16

Monday, February 13, 2012
Day 44

Mixed mushroom and sage risotto

Ingredients (serves 4)

2 tablespoons olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
200g Swiss brown mushrooms, sliced
1 1/2 cups arborio rice
3 cups salt-reduced chicken stock
1/2 cup dry white wine
1/4 cup fresh sage leaves
150g button mushrooms, quartered
100g enoki mushrooms, trimmed
1/2 cup finely grated parmesan cheese

Method

Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based flame-proof casserole dish over medium heat. Add onion, garlic and Swiss brown mushrooms. Cook, stirring, for 5 minutes or until softened.

Add rice. Stir to coat. Add stock and wine. Stir to combine. Bring to the boil. Cover with foil. Transfer to oven. Bake for 17 to 20 minutes or until liquid has almost absorbed.

Meanwhile, heat remaining oil in a frying pan over high heat. Add sage leaves. Cook for 1 minute or until crisp. Transfer to a plate lined with paper towel. Add button mushrooms to pan. Cook, stirring, for 5 minutes or until tender. Add enoki mushrooms. Cook for 1 minute. Remove from heat.

Remove dish from oven. Stir in cheese. Season with salt and pepper. Divide between bowls. Top with mushroom mixture and sage leaves. Serve.

Double-choc strawberries

Makes 12

Ingredients

150g dark chocolate, chopped
250g strawberries, chilled
90g white chocolate, chopped

Method

Line a tray with baking paper. Place dark chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, until smooth.

Dip 1 strawberry into dark chocolate. Place on prepared tray. Repeat with remaining strawberries and dark chocolate. Refrigerate for 10 minutes or until set.

Place white chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, until smooth. Dip 1 strawberry in white chocolate to coat tip. Return to tray. Repeat with remaining strawberries and white chocolate. Refrigerate for 5 minutes or until set. Serve chilled.

Notes
Chocolate-dipped strawberries are best made the day they're served.

Broken Glass Jello

Ingredients:

4 small boxes of jello (3 oz), different colors
1 can sweetened condensed milk (Like Eagle or something, got it?)
2 envelopes unflavored gelatin
water

Directions:

Dissolve each box of jello separately, using just one cup of boiling water per flavor. Pour into individual containers (small tupperware works well) and chill overnight.

Once solid, cut the flavors of jello into small blocks and mix together carefully in a glass 9×13 pan.

In a separate bowl, dissolve 2 envelopes unflavored gelatin in 2 cups hot water. Let cool a bit and stir in the condensed milk. Cool to touch and pour cooled milk mixture over jello and chill overnight.

recipe here:
http://justjennrecipes.com/broken-glass-jello/2007/04/29/

February 14, 2012
Day 45

Tomato & rocket bruschetta

Makes 4

Ingredients

3 garlic cloves
4 vine-ripened tomatoes,seeds removed, chopped
2 tbs chopped basil leaves
1/4 cup (60ml) extra virgin olive oil,plus extra to drizzle
4 slices of ciabatta or other Italian woodfired bread
1 cup wild rocket leaves
Balsamic vinegar, to drizzle
Shaved parmesan, to serve

Method

Finely chop 2 of the garlic cloves, then place in a bowl with the chopped tomatoes and basil. Stir in 2 tablespoons of the oil, season well, then set aside.

Brush bread on both sides with the remaining 1 tablespoon of oil. Heat a chargrill pan over high heat, then grill bread for 1 minute each side until charred. Halve remaining garlic clove, then rub one side of the bread with the cut side of the garlic.

When ready to serve the bruschetta, pile the tomato mixture on top of the grilled bread. Top with rocket, drizzle with extra oil and balsamic vinegar, and garnish with parmesan.

Shredded Kale and Sungold Tomato Crostini
(makes 6-8)

Ingredients:

about half a bunch dinosaur or another broad-leafed kale variety, finely shredded
6-8 slices of a baguette
1 clove garlic
handful sungold or another grape or cherry-sized tomatoes, halved
about 1 Tb olive oil
salt and pepper to taste
2 squeezes fresh lemon juice
sprinkle grated parmiggiano-reggiano, grana padana, pecorino romano, ricotta salata, or any other type of hard Italian cheese

Preheat oven or toaster oven to 375. Place bread evenly on a tray and brush tops lightly with olive oil. Bake until toasted. Cut garlic clove in half and rub exposed end over the tops of the bread.

Gently toss the shredded kale, remaining olive oil, tomatoes, salt, pepper and lemon juice in a bowl and taste for seasoning. Top each crostini with a small pile and sprinkle with grated cheese. Serve immediately.

recipe here:
http://noteatingoutinny.com/2010/09/02/shredded-kale-sungold-tomato-crostini/

Wednesday
February 15, 2012
Day 46

Kale Chips

Ingredients:

1 - 2 bunches Kale
Olive Oil
chopped garlic
sea salt
cracked pepper
(any other kind of seasoning you like)

Directions:

Preheat oven to 425 degrees.
Remove kale from stalk, leaving the greens in large pieces.
Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale.
Place kale on baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on it as it can burn quickly.
Turn the kale over and bake with the other side up. Remove and serve.

recipe here:
http://www.theluxuryspot.com/2011/03/05/yum-alert-kale-chips/
(tweaked to my taste)

(my notes: cover baking sheet in foil for easy clean up - I like my oven at 350 - bake Kale for 15-20 minutes and DO watch it so that the kale does not burn)

Thursday
February 16 2012
Day 47

Potato and egg bake

Ingredients (serves 4)

600g desiree potatoes, cut into 2cm pieces
1 red onion, chopped
80g pancetta, chopped
200g cherry tomatoes
olive oil cooking spray
1 tablespoon thyme leaves
4 eggs

Method

Preheat oven to 190°C. Combine potatoes, onion, pancetta and tomatoes in a bowl. Stir to combine. Divide mixture between four 4cm-deep, 10cm x 15cm (base) ovenproof ramekins. Spray tops with oil. Bake, turning the mixture twice, for 40 to 50 minutes or until potatoes are tender.

Remove from oven. Sprinkle with thyme. Using a spoon, make 1 hole in the centre of each mixture.

Carefully break 1 egg into each hole. Return to oven and bake for 10 minutes or until eggwhites have just set. Season with salt and cracked black pepper. Serve.

Notes

Tip: You can also bake this in a family-sized 6cm-deep, 20cm x 30cm (base) ovenproof dish. The cooking time will be the same.

Shrimp Po'Boy

Ingredients:

1 pound shrimp (shelled and deveined)
1 tablespoon oil
1 tablespoon creole seasoning (see below)
1 baguette (cut into 4 sandwich sized lengths and sliced in half)
1 cup lettuce (shredded)
2 large tomatoes (sliced)
1/4 cup remoulade sauce (see below)

Directions:

1. Toss the shrimp in the oil and creole seasoning to coat.
2. Skewer and grill the shrimp until cooked, about 2-3 minutes per side.
3. Assemble sandwich.


Remoulade Sauce
(makes 1/2 cup)


Ingredients:

1/4 cup mayonnaise
1 tablespoon creole mustard
1 tablespoon ketchup
1 teaspoon horseradish
1 small clove garlic
1 tablespoon lemon juice
1 teaspoon capers
1 green onion (chopped)
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
hot sauce to taste

Directions:

1. Blend everything in a food processor until smooth.


Creole Spice Blend
(makes 4 tablespoons)


Ingredients:

2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried leaf thyme

Directions:

1. Mix everything.

recipe:
http://www.closetcooking.com/2010/02/shrimp-po-boy.html

Friday
February 17 2012
Day 48

I'm late with this one - Feb 17 is my birthday - so this is a version of the birthday cake my sister is making for me for our lunch tomorrow :)

Passionfruit cheesecake

Preparation Time
20 minutes

Ingredients (serves 2)

50g Arnott’s Nice biscuits, finely crushed
15g unsalted butter, melted
1/4 tsp ground cinnamon
100g cream cheese, at room temperature
2 tbs caster sugar
2 tsp milk
1/2 tsp vanilla essence
125ml (1/2 cup) thickened cream
60ml (1/4 cup) fresh passionfruit pulp
2 tsp caster sugar
2 tsp water
1/4 tsp gelatine powder
Double cream, to serve

Method

Combine the biscuit crumbs, butter and cinnamon in small bowl. Divide half the biscuit mixture between two 250ml (1-cup) capacity serving glasses or ramekins and press firmly to cover the base. Place in the fridge to chill.

Use an electric beater to beat the cream cheese, sugar, milk and vanilla in bowl until very soft. Use a clean electric beater to beat the cream in another bowl until soft peaks form. Fold into the cream cheese mixture in 2 batches.

Spread half the cream cheese mixture gently over the biscuit mixture. Top with the remaining biscuit mixture, then the remaining cream cheese mixture.

Stir the passionfruit pulp and sugar in a small bowl until sugar dissolves. Place the water in a small heatproof bowl. Sprinkle with gelatine. Place the bowl in a small saucepan. Add enough boiling water to the pan to come halfway up the side of the bowl. Use a fork to whisk until gelatine dissolves.

Stir the gelatine mixture into the passionfruit mixture. Pour over the cheesecakes. Cover with plastic wrap and place in the fridge for 2 hours or overnight until set.

Top the cheesecakes with double cream.

Notes
Cook's tip: You'll need 2-3 fresh passionfruit for this recipe.

Too cute! Looks like fun for kids :)

Berry-apple fairies

Preparation Time
5 minutes

Ingredients (serves 2)

1 blueberry bagel
3 tsp light cream cheese
1 strawberry, sliced
4 currants
50g fresh blueberries
1/2 small apple

Method

Cut the blueberry bagel in half horizontally. Toast until golden. Place, cut-side up, on serving plates. Spread the cream cheese over the cut side of each bagel. Place 1 strawberry slice at the edge of each bagel to make a head. Top each strawberry slice with 2 currants to make eyes. Divide fresh blueberries between the bagel halves to make a body. Thinly slice apple. Arrange the apple on the sides of the bodies to make wings.

Christmas Ice Cream

Ingredients:

1 cup whole milk
1/4 teaspoon salt
5 large egg yolks
3/4 cup sugar
2 cups chilled heavy cream
2 tablespoons dark rum
1 teaspoon vanilla
1/4 tsp nutmeg
1/4 tsp cinnamon
4 cloves (whole)
1 pkg crystallized (candied) ginger
1 pkg candied fruits for fruitcake

Directions:

Bring milk, cloves, several pieces of ginger (to your taste), and salt to a boil in a saucepan over medium heat. Turn to low and simmer for 2-3 minutes, stirring constantly. Remove from heat. Let steep for 1 hour at room temp.

Remove ginger and cloves. Rewarm the mixture. In a large bowl, whisk together yolks and sugar. Gradually add about 1/4 cup of the hot milk, whisking constantly. Slowly add yolks and milk to the saucepan whisking constantly. Cook over low heat, stirring constantly with a silicone spatula, until mixture lightly, coats back of spatula. Place a mesh strainer over a clean bowl and pour mixture through. Add cream, vanilla, cinnamon and nutmeg. Stir until thoroughly combined. Cover and chill completely. Once chilled, freeze in ice cream maker. 5 minutes before complete add the rum, a few tbs of the candied fruit pieces and a piece or two of chopped up ginger. (These should be added to taste, more ginger=spicier, more fruits=more to chew on).

The rum will keep the custard from freezing completely in the mixer so you will need to transfer it to an freezer safe container and let it harden for at least 4 hours.

Recipe here:
http://scoopalicious.blogspot.com/2011/12/spicedish-saturday-december-christmas.html

Saturday, 18 FEB 2012
Day 49