03/02/10

Fully Fresh Pesto Pasta - In Pictures

Fresh Tagliatelle / 100g Walnuts / 75g Basil Leaves / 75g Coriander / Light Oil / 100g Parmesan / 2 Cloves Garlic / 1 Lemon (not pictured) / Salt (1)

BOIL water in pan, add salt

GRATE parmesan

ADD walnuts, basil, coriander, parmesan and garlic to food processor (2)

WHIZZ for thirty seconds

DRIZZLE oil slowly into turning mixture (3)

ADD lemon rind and juice, mix again, adding oil if mixture needs loosening

THROW pasta in water (4)

BOIL for three or four mins then drain

STIR pesto mix into pasta

GARNISH with parmesan shavings and walnuts

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thewaytoaheart: Pizza Grilled Cheese 4 slices of breadbutter...

Thu, 08 Nov 2012 23:09:21 -0800

thewaytoaheart:

Pizza Grilled Cheese

4 slices of bread
butter or margarine
4 slices of mozzarella cheese
pepperoni (mini or regular cut into pieces)
Parmesan cheese (opt)
pizza sauce for dipping

Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up. Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired. Make 2 sandwiches

thedrunkenmoogle: Master Chief Mojito (Halo...

Thu, 08 Nov 2012 11:10:13 -0800

thedrunkenmoogle:

Master Chief Mojito (Halo cocktail)

Ingredients:
50ml Bacardi Rum - White (or 100ml Bacardi Mojito)
125ml Mountain Dew Energy
1/4 Lime (squeezed)
2 sprigs Mint
Crushed Ice

Directions: Crush some ice (around 4 cubes per drink) and add it to your glass. Squeeze your lime over the ice and place it in the glass. Take two sprigs of fresh mint (wash it if necessary), give it a bit of a twist to crack the leaves and let the flavour spread easily. Add to the glass. Add the Bacardi, then the Mountain Dew. Stir, serve with a straw, and get ready to save the universe again.

A note from the creator:

I’ve spent the last few weeks working on a cocktail to drink in the launch of Halo 4 on November 6th. I was keen to have Halo 4 branded Mountain Dew Energy as one of the key ingredients. I’ve tried all sorts of combos and, to be honest, they were mostly disgusting. Though an honourable mention must go to Jack Daniels & Mountain Dew Energy, the absolute best I’ve found is the Master Chief Mojito.

Drink created and photographed by Mike from The Little English Halo Blog.

hightealover: Intense croquembouche challenge for the one I...

Fri, 07 Sep 2012 00:46:33 -0700

hightealover:

Intense croquembouche challenge for the one I love <3

thecakebar: Croquembouche Tutorial! *note: the technique shown...

Fri, 07 Sep 2012 00:46:19 -0700

thecakebar:

Croquembouche Tutorial!

*note: the technique shown here (making ur own mold out of paper/parchment) is a good option considering the next best option is to buy a $140 croquembouche mold (to make the triangle tower with the cream puffs)

* I have croquembouche tutorials, and recipes under the “croquembouche” tag under my tumblr :)

*this is the first tutorial I post that talks about making your own DIY upside down mold

* In case you’re wondering a Croquembouche is a french pastry cake used at weddings or other big occasions. It takes the place of a regular cake. The Croquembouche is basically layered pastry puffs held together in a triangle by caramel.

fuckyeahdessert: Creme brulee, when made right, satisfies the...

Fri, 17 Aug 2012 16:55:40 -0700

fuckyeahdessert:

Creme brulee, when made right, satisfies the senses in every way possible. There is the enticing scent of burnt sugar with a hint of real vanilla bean, the defining moment when you first crack your spoon down on the crispy top layer and the elegant, smooth, rich, slightly sweetened custard awaiting your tastebuds at the end. Perhaps this is the reason why creme brulee is the perfect dessert for any occasion, served at fancy, up-scale restaurants all around the world. It really is pretty simple to make you just have to make sure you follow the directions carefully.

Here is a pretty simple recipe and there shall be more to follow. Remember if you ever need any tips and tricks MESSAGE ME!

Ingredients:

2 cups heavy cream

1/2 vanilla bean

1/4 cup white sugar

3 large egg yolks

1 quart hot water

2teaspoons turbinado sugar*

Directions:

Preheat the oven to 325°F.

Split the vanilla bean in half, length-wise and scrape out the pulp using a paring knife. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 10 minutes.

Meanwhile, in a medium bowl, whisk together 1/4 cup sugar and the egg yolks until well-blended and mixture becomes thick and pale yellow.

Add the cream in a slow, steady stream, stirring constantly. (To stabilize the bowl so you can pour in the liquid with one hand and stir with the other, wrap the bottom of the bowl with a wet towel or simply place the bowl in the sink over the drain.) Use a spoon to skim off any foam on the top layer of the mixture that resulted from stirring.

Pour the liquid into four (4-ounce) round ramekins until the liquid just reaches the top of the lower rim.** (Depending on the size, you may be able to fill up to six ramekins.) Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

Bake just until the creme brulee is set, but still trembling in the center, about 40-45 minutes.

Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Cover each ramekin with plastic wrap or in tupperware if refrigerating overnight.

Remove the creme brulee from the refrigerator and let sit at room temperature for 15-20 minutes prior to browning the sugar on top just before serving. Sprinkle 1/2 teaspoon turbinado sugar onto each ramekin and spread evenly on top.* Using a torch, melt the sugar to form a crispy top. Serve plain or with fresh berries on the side.

NOTES:

I’ve tried using various types of sugars to make the burnt topping and Sugar in the Raw turbinado sugar is my winner. The topping comes out perfect everytime… the crispness is there, the taste is there, the sugar burns evenly, and the amber color adds a nice, finishing touch. If you don’t feel like purchasing an entire bag of Sugar in the Raw, just stop by your local Starbucks and pick up a few packets… one packet is enough to top two ramekins.

Another thing I’ve noticed in my countless trials and errors is that the vanilla bean specks seem to always settle on the bottom. I discovered a remedy for this by accident when I forgot to skim off the top layer of the foam once before pouring in the liquid. The process is actually quite simple and the extra steps required is well worth not having to see specks of vanilla bean gone to waste on the bottom of the ramekin.
After scraping off the top layer of foam from the bowl, stir the liquid mixture once around the bowl to bring up the vanilla bean specks and pour the liquid into each ramekin until halfway full. Empty the liquid from each ramekin back into the mixing bowl and wipe the outer rim of each ramekin clean. There will black specks of vanilla bean on the bottom of the ramekins. Now, pour the liquid back into the ramekins as you would have, following the rest of the recipe. You will notice that the black specks of vanilla bean from your initial pouring actually float to the top! Now, you will be able to savor the taste of real vanilla bean in every bite!

sucredoux: Classic Cheesecake (by daynadaynadayna)

Tue, 07 Aug 2012 02:51:03 -0700

sucredoux:

Classic Cheesecake (by daynadaynadayna)

prettyfoods: Vegan S’mores Cupcakes (by The Scootabaker)

Tue, 07 Aug 2012 02:46:33 -0700

prettyfoods:

Vegan S’mores Cupcakes (by The Scootabaker)

johncuntaylor: unrequitedamour: Nutella Mug Cake Ingredients 4...

Tue, 07 Aug 2012 02:42:55 -0700

johncuntaylor:

unrequitedamour:

Nutella Mug Cake

Ingredients

4 tablespoons self rising flour

4 tablespoons sugar

1 egg

3 tablespoons cocoa powder

3 tablespoons Nutella

3 tablespoons milk

3 tablespoons olive or vegetable oil

Method

Combine all ingredients in a large coffee mug.

Whisk well with a fork until smooth.

Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.)

Top with whipped cream and a little chocolate sauce if desired.

(via)