SOLIDS TEST RECIPES
BLACK FOREST CHEESECAKE | CHEESE RECIPES | JAMIE OLIVER
This is a great make-ahead dessert that will definitely impress your guests!
Total Time 1 hours 30 minutes
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
- To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
- Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
- Place in the hot oven for 10 minutes, or until darker in colour, then remove and leave to cool.
- Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat.
- Cook for around 20 minutes, or until reduced to a syrupy consistency. Leave to cool and set aside.
- Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200g of sugar to the yolks, then use an electric whisk to beat for 5 to 7 minutes, or until pale and fluffy.
- Whisk the egg whites until stiff peaks form.
- Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
- Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
- Place the cheesecake in the freezer to set overnight.
- When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally.
- Remove the cheesecake from the tin and place on a cake stand.
- Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special.
Nutrition Facts : Calories 489 calories, FatContent 31.8 g fat, SaturatedFatContent 19.3 g saturated fat, ProteinContent 6.9 g protein, CarbohydrateContent 45.9 g carbohydrate, SugarContent 39.1 g sugar, SodiumContent 0.5 g salt, FiberContent 1.5 g fibre
CLARIFIED BUTTER RECIPE | LAND O’LAKES
Clarified butter, or ghee, is pure butterfat–butter with the milk solids and water removed. It can be used as a sauce by itself, a base for other sauces or as a cooking agent. Make this delicious and versatile staple at home!
Provided by Land O'Lakes
Categories Sauce and Condiments Butter Cooking Dairy
Total Time 0 minutes
Prep Time 10 minutes
Yield 3/4 cup
Number Of Ingredients 1
Steps:
- Melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat.
- Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off clear yellow liquid, leaving behind the residue of milk solids that has settled to bottom of pan. Cover; store refrigerated.
- Use clarified butter for frying and sautéing. Use it in place of oil; it works the same, but adds a great buttery flavor.
Nutrition Facts : Calories 110 calories, FatContent 13 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 35 milligrams, SodiumContent 0 milligrams, CarbohydrateContent <1 grams, FiberContent 0 grams, SugarContent grams, ProteinContent <1 grams
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CANNING BUTTER | JUST A PINCH RECIPES
Whenever you find a sale on REAL butter, go ahead and stock up. You can freeze butter or you can home-can it. Canned butter lasts for years if the seals are secure and it's kept in a cool place.
Always pressure can butter instead of water-bathing it. Butter is dairy and non-acidic so the water bath method will not stop botulism. Canning butter is so easy and the best type of jars to use are half-pint, wide-mouth jars. The wide mouth makes it easier to get the butter out of the jars and opening a half pint at a time is convenient for most families.
From justapinch.com
Reviews 5
Category Spreads
Cuisine American
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Reviews 5
Category Spreads
Cuisine American
- Check for seals after it cools. Store canned butter in a dark cool, dark place, (a cardboard box works great). If you want the butter to be firm, then refrigerate a jar before you open it. Whatever you don't use, just store in the fridge until you need it again.
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LOBSTER BISQUE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My grandmother would make lobster bisque all the time, so I've always thought of it as comfort food. If you don't care to cook live lobsters, they can usually be cooked where you buy them. Just be sure to say that you want to keep the shells; they are the key to the most delicious soup! —James Schend, Taste of Home Deputy Editor
From tasteofhome.com
Total Time 02 hours 20 minutes
Category Lunch
Calories 373 calories per serving
From tasteofhome.com
Total Time 02 hours 20 minutes
Category Lunch
Calories 373 calories per serving
- In a Dutch oven, add 2 inches water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices. , In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids. , Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional ground pepper and parsley.
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SPICY KETCHUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I’m home again. —Karen Naihe, Kamuela, Hawaii
From tasteofhome.com
Reviews 5
Total Time 02 hours 00 minutes
Calories 46 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 00 minutes
Calories 46 calories per serving
- In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened., Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes., Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened., Stir in vinegar, paprika and, if desired, chili sauce; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag., Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.
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SPICY KETCHUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I’m home again. —Karen Naihe, Kamuela, Hawaii
From tasteofhome.com
Reviews 5
Total Time 02 hours 00 minutes
Calories 46 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 00 minutes
Calories 46 calories per serving
- In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened., Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes., Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened., Stir in vinegar, paprika and, if desired, chili sauce; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag., Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.
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We love lobster and absolutely loved this recipe. The tempura batter is flavorful and not overly heavy. Serve at a New Year's Eve party and impress your guests! Be careful not to over fry your lobster - it will become tough.
From justapinch.com
Reviews 5
Category Seafood Appetizers
Cuisine American
From justapinch.com
Reviews 5
Category Seafood Appetizers
Cuisine American
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ETON MESS RECIPE | JAMIE OLIVER RECIPES
Eton mess is such a classic old-school dessert – whack this in the middle of the table and everyone will go crazy!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 274 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 274 calories per serving
- Preheat the oven to 130ºC/250ºF/gas ½. Place the egg whites into a squeaky clean and dry bowl. Beat with an electric whisk on a medium speed until it forms stiff peaks.
- With your mixer still running, gradually add the caster sugar and salt, then whisk on a high speed for 7 to 8 minutes, or until white and glossy. To test whether it's done you can pinch some between your fingers – if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.
- Line 2 large baking trays with greaseproof paper. Divide the mixture between each tray, then use the back of a spoon to shape and swirl it across the trays, leaving a 3cm gap around the edges. Bake in the oven for 1 hour 10 minutes, or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringues to cool.
- Meanwhile, halve or quarter any large strawberries, then place the fruit in a bowl. Add 1 teaspoon of caster sugar, the vanilla bean paste and balsamic, stir well, then leave aside to macerate.
- Halve the vanilla pod lengthways, scrape out the seeds, then add to a large bowl with the cream and icing sugar. Whip until soft peaks form, then fold in the Greek yoghurt.
- Toast the nuts in a dry frying pan (if using) until golden, then lightly crush in a pestle and mortar. Gently melt the chocolate in a small pan over a low heat.
- Spoon half the vanilla cream over one of the cooled meringues and spread it out to the edges. Top with half the berries, half the melted chocolate and half the nuts. Layer over the second meringue and repeat with the remaining ingredients. Serve straightaway.
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