Pineapple torte
1) Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg yolks. Drain pineapple, reserving 2/3 cup juice. In a bowl, combine juice, 3/4 cup pineapple and vanilla (set remaining pineapple aside for the filling). Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with pineapple mixture, beating well after each addition. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. 2)Spoon into two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, beat the cream, confectioners' sugar and extract in a chilled large bowl until stiff peaks form. Fold in reserved pineapple. Split each cake layer in half horizontally. Spread about 3/4 cup filling between each layer; spread remaining filling over the top. Sprinkle with almonds. Store in the refrigerator. Yield: 10-12 servings. traditional dessert served near Christmas, especially in France, Quebec and several other francophone countries and former French colonies. It can be considered a type of sweet roulade.
The Yule Log may date back as far as Europe’s Iron Age. Records indicate that even before the medieval era, people would gather in the end of December to welcome the Winter Solstice. a roll of light sponge cake, is covered in chocolate or coffee buttercream textured to resemble bark. The conceit is carried further by mounding the cream over small pieces of cake stuck to the main roll, to represent trimmed branches. The ends of the roll and the cut faces of the branches are finished with vanilla cream, imitating pale newly cut wood, and the whole is decorated with leaves made from icing, or meringue mushrooms." Ingredients
1/4 cup soy sauce 3 table spoons light brown sugar 3 table spoons distilled white vinegar 1/2 tea spoon garlic powde 1/2 tea spoon seasoned salt 1/2 tea spoon garlic pepper seasoning 4 fluid ounces lemon-lime flavored carbonated beverage 2 pounds beef sirloin steak, cut into 1 1/2 inch cubes 2 green bell peppers cut into 2 inch pieces Skewers 1/2 pound fresh mushrooms, stems removed 1 pint cherry tomatoe Pineapple slices Directions 1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resalable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight. 2. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside. 3. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag. 4. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking. ingredeants
2 cups pure cream 1 teaspoon vanilla 5 egg yolks 1/3 cup caster sugar 2 tablespoons brown sugar directions 1: Preheat oven to 150°C/130°C fan-forced. Place a folded tea-towel in base of a roasting pan. Place four 3/4 cup-capacity ovenproof dishes in pan. 2: Place cream and vanilla in a saucepan over medium heat. Cook, stirring occasionally (don't boil), for 8 to 10 minutes or until just simmering. 3: Meanwhile, whisk egg yolks and caster sugar together in a heatproof bowl. Gradually whisk in cream mixture until combined. Strain mixture into a heatproof jug. Pour into dishes. Add boiling water to pan until halfway up sides of dishes. 4: Bake for 35 minutes or until almost set (mixture will wobble slightly). Remove dishes from pan. Set aside for 30 minutes to cool. Cover. Refrigerate overnight. 5: Preheat grill on high. Place a wet tea-towel in pan. Place dishes on top. Sprinkle brûlées with brown sugar. Arrange ice cubes around dishes to prevent custard overcooking. Grill for 5 minutes or until sugar starts to melt. Set aside for 5 minutes. Serve. ![]() Ingredients
1/4 tsp (2 mL) whole cloves bone-in rib-end pork loin roast, (about 1 lb/1/2 kg) 1/8 tsp (2 mL) pepper 1/2 tbsp (30 mL) vegetable oil Onion Gravy: 1 onions, sliced 1/4 tsp (5 mL) cumin or caraway seeds 1/4 cup (250 mL) white wine 1/4 cup (250 mL) chicken stock, (or 2/4 cups chicken stock) 1/2 tbsp (30 mL) cider vinegar 1 cloves garlic, minced 1/2 bay leave 1/4 tsp (2 mL) salt 1/8 cup (60 mL) cornstarch 1/8 cup (60 mL) minced fresh parsley Stick cloves into pork; sprinkle with pepper. In large skillet, heat half of the oil over medium-high heat; brown pork on all sides, about 8 minutes. Transfer to plate; pour off fat in pan. Onion Gravy: Add remaining oil to pan; saut onions and cumin seeds until golden, about 8 minutes. Scrape into slow-cooker. Add pork and any accumulated juices, wine, stock, tomato paste, vinegar, garlic, bay leaves and salt. Cover and cook on low until pork is tender, about 6 hours. Transfer pork to plate; tent with foil. Skim off any fat from gravy. Whisk cornstarch with 1/4 cup (50 mL) water; stir into gravy. Increase heat to high; cover and cook until thickened, about 15 minutes. Discard bay leaves. Stir in parsley. Serve pork with gravy. 1 tablespoon butter 6 green onions 2 tablespoons all-purpose flour 2 cups of chopped cooked chicken breast 1/4 teaspoon of salt 1/4 teaspoon of freshly ground black pepper 2 (10-ounce) packages frozen corn kernels, thawed and divided 1 (14-ounce) can fat-free, less-sodium chicken broth 2 cups of fat-free milk 1/2 cup of (2 ounces) shredded cheddar cheese Melt butter. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes. While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese. 1 large egg yolk 2 tsp Dijon mustard, salt and freshly ground black pepper 1 cup grape seed or other neutral oil 2-1/2 tsp fresh lemon juice 2 oz. arugula, sliced (1-1/2 cups), 2 oz. whole arugula leaves (1-3/4 cups) 3/4 cup fresh basil leaves, sliced 1/3 cup finely chopped fresh chives 4 large ciabatta rolls, split 1 lb. sliced roasted turkey 8 slices good bacon 12 slices tomato (from about 3 tomatoes) 24 slices jarred pickled jalapeño Instructions: Whisk together the yolk, mustard, and 1/4 tsp salt in a medium bowl until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Whisk in 2 tsp of the lemon juice until well blended. Stir in the sliced arugula, basil, chives, and remaining 1/2 tsp lemon juice. Season to taste with salt and pepper. Toast the ciabatta and spread a generous layer of the arugula mayonnaise on the cut sides. On the bottom of each roll, stack the turkey, whole arugula, bacon, tomato, and jalapeño. Cover with the roll tops, slice each sandwich in half, and serve immediately. Carrot Salad Recipe: 1 carrot, shredded 2/4 apple - peeled, cored and shredded 3/4 teaspoon lemon juice 1-1/2 teaspoons honey add salt and pepper to taste Preparation
SandwichIngredients
6 slices of ciabatta 3 slices of thinly sliced swiss cheese 6 basil leaves 4 ounces sliced cooked deli ham 6 Horizontaly sliced pickle wedges Preparation . Top bottom half with swiss, basil, pickles and ham. Top with remaining bread half. |