1
2013年 07月 16日
ラム肉のひき肉で作る、ミートパイ
中はとろり、外はサクサクメレンゲのレモンパイ
メレンゲは、外側に回して入れるのがコツ！
サックサクのビスケット
そして、ジャッキーの機密兵器
マッシュポテト器
チーズおろし器
中はとろり、外はサクサクメレンゲのレモンパイ
メレンゲは、外側に回して入れるのがコツ！
サックサクのビスケット
そして、ジャッキーの機密兵器
マッシュポテト器
チーズおろし器
■
[PR]
▲
by my-heart103
| 2013-07-16 22:05
| インターナショナルクッキング
2013年 07月 03日
chicken,beef and pork fajitas
What you need:
Marinade:
Juice of 1 lime
2 Tablespoons of olive oil
3 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch
your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
1/4 cup chopped fresh cilantro, including stems
400 - 500g meat of your choice (beef, pork or chicken)
Flour tortillas
Sour cream
shredded lettuce
chopped fresh tomatoes
sliced avocado
grated cheese
salsa
What you do:
Mix all the marinade ingredients together, then put it together with the meat in a ziploc bag
for at least an hour at room temperature.
Cut the onions into thin wedges.
Cut the peppers into thin strips.
Prepare all your other toppings.
Heat the griddle or iron frying pan.
Add olive oil and after a minute the meat. Cook on high heat for about 3 minutes each side
(medium rare) Let rest under foil.
Cook the onions and peppers in hot oil for about 5 minutes.
Thinly slice the meat.
Heat the tortillas in the oven, then assemble and eat at the table!
chocolate almond cake
What you need:
125g bittersweet chocolate, chopped
1 tablespoon cointreau or Grand Marnier
1 tablespoon black coffee
100g unsalted butter
100g castor sugar
100g ground almonds
3 eggs, separated
What you do:
Preheat oven to 160℃ . Butter and line an 18cm cake tin with baking paper.
Combine chocolate, cointreau and coffee in a double boiler and melt.
When melted, add butter and sugar and mix well.
Add the ground almonds and mix very well.
Remove from heat and add slightly beaten egg yolks, stirring well.
Beat egg whites till stiffish.
Lighten the chocolate mixture with a spoonful of egg white, then fold in the rest and pour
into the tin.
Bake for 45 mins at 160. The cake will be a bit gooey in the middle with a crumbly crust.
Cool completely in the tin, if you can wait that long, then invert onto a serving plate.
What you need:
Marinade:
Juice of 1 lime
2 Tablespoons of olive oil
3 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch
your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
1/4 cup chopped fresh cilantro, including stems
400 - 500g meat of your choice (beef, pork or chicken)
Flour tortillas
Sour cream
shredded lettuce
chopped fresh tomatoes
sliced avocado
grated cheese
salsa
What you do:
Mix all the marinade ingredients together, then put it together with the meat in a ziploc bag
for at least an hour at room temperature.
Cut the onions into thin wedges.
Cut the peppers into thin strips.
Prepare all your other toppings.
Heat the griddle or iron frying pan.
Add olive oil and after a minute the meat. Cook on high heat for about 3 minutes each side
(medium rare) Let rest under foil.
Cook the onions and peppers in hot oil for about 5 minutes.
Thinly slice the meat.
Heat the tortillas in the oven, then assemble and eat at the table!
chocolate almond cake
What you need:
125g bittersweet chocolate, chopped
1 tablespoon cointreau or Grand Marnier
1 tablespoon black coffee
100g unsalted butter
100g castor sugar
100g ground almonds
3 eggs, separated
What you do:
Preheat oven to 160℃ . Butter and line an 18cm cake tin with baking paper.
Combine chocolate, cointreau and coffee in a double boiler and melt.
When melted, add butter and sugar and mix well.
Add the ground almonds and mix very well.
Remove from heat and add slightly beaten egg yolks, stirring well.
Beat egg whites till stiffish.
Lighten the chocolate mixture with a spoonful of egg white, then fold in the rest and pour
into the tin.
Bake for 45 mins at 160. The cake will be a bit gooey in the middle with a crumbly crust.
Cool completely in the tin, if you can wait that long, then invert onto a serving plate.
■
[PR]
▲
by my-heart103
| 2013-07-03 23:08
| インターナショナルクッキング
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