http://www.cookingchef.net/ RSS - ... offer Sun, 05 Sep 10 15:08:40 +1000 http://www.cookingchef.net/52/offer/desert-recipes/lemon-creme-desert-recipe http://www.cookingchef.net/52/offer/desert-recipes/lemon-creme-desert-recipe Soak gelatin in water for 10 minutes. Meanwhile grate the skin off the lemons and mix with the egg yolks, 1table spoon water, the juice of the lemons and the vanilla sugar. Beat for 15 minutes or until creamy. Add the sugar and keep beating the mix. Now mix in the gelatin which you take out of the water and press so the excess water escapes. Mix in with the milk first until fully dissolved, then add to the cream. Put the crème into the fridge. Meanwhile you beat the egg whites until they are stiff. After 30 minutes in the fridge, add the stiff egg whites into the cream. Fill into the serving dishes and back into the fridge until the crème is stiff and ready to enjoy. Ingredients:6 sheets of gelatin2 clean lemons (no pesticide treatment on skin)2 eggs1 tbsp vanilla sugar100g sugar3/8 liter milk125g cream Tue, 03 Nov 09 02:47:53 +1000 http://www.cookingchef.net/51/offer/desert-recipes/mango-creme-recipe-for-4 http://www.cookingchef.net/51/offer/desert-recipes/mango-creme-recipe-for-4 Peel and pure the mangoes together with the lemon. Oh of course you may do the same with peaches, nectarines – many other stone fruit will turn out wonderful with this recipe. Add the milk, sugar, vanilla sugar and puree again. Beat up some whipped cream and gently mix into the puree. Add some freshly roasted poppy seeds and put into the fridge until its dessert time! Ingredients:2 large ripe mangoes1 lemon200ml full cream milk5tbsp sugar2tbsp vanilla sugarpoppy seeds200ml thick cream Tue, 03 Nov 09 02:46:26 +1000 http://www.cookingchef.net/50/offer/desert-recipes/banana-split-recipe-for-4 http://www.cookingchef.net/50/offer/desert-recipes/banana-split-recipe-for-4 Split 2 bananas length wise and cut them in half. Arrange them in the serving bowls. Heat up chocolate in a saucepan sitting on a waterbath (so it will not burn). Is the chocolate liquid and creamy? Time to take out the vanilla ice cream, add two scoops to each bowl and pour the liquid chocolate over ice cream and bananas. Tue, 03 Nov 09 02:45:00 +1000 http://www.cookingchef.net/49/offer/desert-recipes/simple-ice-cream-recipes http://www.cookingchef.net/49/offer/desert-recipes/simple-ice-cream-recipes How to make Ice Cream - Ice cream is simple to make – of course there are many recipes but here a basic formula you can expand on. Warm the milk to dissolve the sugar, then let it cool down and add your favorite ingredient. Different flavours of ice creamFor example chopped strawberries, banana or my sister uses garlic and coconut – a serious twist on your ice cream. Remember to chop up your fruit finely, you don’t want them too big nor do you want them to disappear all together. Whip the cream until it is stiff and gently add to the mix. Fill in forms and freeze. Ingredients:2dl milk120g sugar70g fruit1,5dl thick cream Tue, 03 Nov 09 02:43:35 +1000 http://www.cookingchef.net/48/offer/sauces-recipes/sauce-bechamel-and-variation-recipes http://www.cookingchef.net/48/offer/sauces-recipes/sauce-bechamel-and-variation-recipes The mother of all sauces – and the basic starting point for your own creative sauces. For a sauce Béchamel, melt butter, add a spoon of flour, mix it well with a whip, add a dash of milk, reduce the sauce until very thick, then add more milk, repeat the process and finally add a large dash of milk and increase the heat for a few minutes. Then reduce the heat and simmer until thick and creamy. You cannot leave the kitchen while you cook sauce béchamel it is an intensive process balancing the thickness of the sauce so you don’t loose it and it becomes runny. Ingredients:1tbsp of flour20g of butter4-5dl milkMuscatPinch of saltPinch of pepper Sauce béchamel can be used for many things in many varieties. I mostly use it for topping off my potato and vegetable bakes – even for pasta bakes they are simply the best. Mushroom sauceYou may use your béchamel as is in dishes like lasagna (described in main dishes) or you are now getting creative. My favorite is to add chopped mushrooms and extra pepper. The mushrooms will add some juice so make sure you compensate by reducing the sauce on low flame. The mushrooms will release their wonderful aroma and your sauce is ready to go on top of your steak or as filling for baking or just like that – on toast. Curry béchamel You may also extend your béchamel to a western type curry sauce by adding curry powder and spices and maybe even a small amount of coconut milk. Cheese béchamelJust add grated cheese – bit by bit, keep stirring it will be just wonderful. Tue, 03 Nov 09 02:37:26 +1000 http://www.cookingchef.net/47/offer/sauces-recipes/guacamole-recipe http://www.cookingchef.net/47/offer/sauces-recipes/guacamole-recipe Munch up 2-3 large ripe avocados. Mix 2tbslp olive oil with 3 cloves of pressed garlic a chopped onion, pepper, salt, oregano, basil and a bunch of finely chopped fresh coriander leaves. Add a finely chopped tomato and stir everything together. Add a good dash of lemon juice and stir again. The lemon juice is not really for flavor but for color – avocado turn brown (not bad, just brown) very quickly. Not so with lemon juice mixed in. Tue, 03 Nov 09 02:32:16 +1000 http://www.cookingchef.net/46/offer/sauces-recipes/mayonnaise-homemade-recipe http://www.cookingchef.net/46/offer/sauces-recipes/mayonnaise-homemade-recipe To help things along start of with a tablespoon of mayo – you can of course go without or else their would be no mayo! Mix your mayo little by little. Add the egg yolk, mustard and salt and get your whip out – beat the mix until creamy white and then slowly dribble in the vegetable oil while beating like mad. Once the quantity is to your liking, add a few drops of vinegar and a bit of lemon juice for taste. Voila! Ingredients1tbsp of mayomustardsaltegg yolkvegetable oilvinegarlemon Tue, 03 Nov 09 02:30:52 +1000 http://www.cookingchef.net/45/offer/main-course-recipes/pesto-recipe http://www.cookingchef.net/45/offer/main-course-recipes/pesto-recipe Cut up your basil leaves, roast the garlic and the pine nuts, grate the parmesan, mix it all up on very low heat and let it stand for at least 2 hours before consumption Ingredients50g Basil 2 cloves of garlic1tsp salt2tblsp pine nut kernels2tblsp parmesan cheeseolive oil Tue, 03 Nov 09 02:29:31 +1000 http://www.cookingchef.net/44/offer/sauces-recipes/cognac-sauce-recipe http://www.cookingchef.net/44/offer/sauces-recipes/cognac-sauce-recipe A wonderful idea for your best meats – I particularly like it with pork filets wrapped in bacon and baked in its own juice. Whip up some cream – very stiff (the gassed bottles from the supermarket won’t do, you have to whip up some real cream). Once nice and stiff add a dash of tomato ketchup, a couple of sips of cognac, pepper and salt and mix it all again. Ready to melt on your steak. Tue, 03 Nov 09 02:28:12 +1000 http://www.cookingchef.net/43/offer/soup-recipes/buendner-gerstensuppe-rich-barley-soup http://www.cookingchef.net/43/offer/soup-recipes/buendner-gerstensuppe-rich-barley-soup This is my favorite, and absolute must try. Start with a dash of oil in the pan, add the barleycorns and warm them up. Add the finely chopped carrot, celery, allium, onion and fry on a small flame. Add 1,5 liters of water and add the meat, the pepper, salt and parsley. Cook on a small flame for 3 hours and add the cream half way through. This soup will be the thickest, creamiest thing you have ever seen. Enjoy! Ingredients:50g barley (corns, not in flour form)1 carrot½ celery½ allium1 onion100g cured pork meat (or bacon)0,5tbsp of saltpinch of pepper0,5dl creamparsely Tue, 03 Nov 09 02:23:41 +1000 http://www.cookingchef.net/42/offer/soup-recipes/pumpkin-soup-recipe-for-2 http://www.cookingchef.net/42/offer/soup-recipes/pumpkin-soup-recipe-for-2 Cook the pumpkin pieces in little water until they become mushy. Add 1dl of orange juice and reduce together with pepper, salt and a pinch of curry. Add a dash of cream at the end if you like. Ingredients:300g pumpkinsalt & pepper to tastepinch of curry1dl of orange juice Mon, 02 Nov 09 23:13:53 +1000 http://www.cookingchef.net/41/offer/soup-recipes/broccoli-soup-my-favorite-soup-recipe http://www.cookingchef.net/41/offer/soup-recipes/broccoli-soup-my-favorite-soup-recipe My favorite soup – simple but beautiful. Break the broccoli in pieces so it can cooked in the pan. Cook until soft. Cook your broccoli in little water – it does not matter if the pieces stick out of the water they will be cooked anyway. This way you will not need to drain the wonderfully aromatic water. Puree the cooked broccoli in about 5dl of the water it was cooked in. Return to simmer on the stove. Add butter, salt, pepper, Muscat and finally the milk and just before you serve it the cream. You may choose to leave the cream until serving and create a decorative swirl by spooning the cream on top of each plate. 2 large broccolis30g butersaltpepperpinch of Muscat1dl cream1dl milk Mon, 02 Nov 09 23:12:34 +1000 http://www.cookingchef.net/40/offer/soup-recipes/zucchini-soup-recipe-for-4-to-6 http://www.cookingchef.net/40/offer/soup-recipes/zucchini-soup-recipe-for-4-to-6 Cut up the zucchini, cook in vegetable broths, add all other ingredients, simmer, puree and serve. Very simple. Ingredients:2 large zuccinis30g buttersaltpepperCorianderDash of thickened cream1lt of vegetable broth Mon, 02 Nov 09 23:07:24 +1000 http://www.cookingchef.net/39/offer/salad-creations/inventing-salad-sauce-recipes http://www.cookingchef.net/39/offer/salad-creations/inventing-salad-sauce-recipes Don’t put up with supermarket salad sauces they are mostly lame - it is so easy to mix a few ingredients which you will most likely find in your kitchen anyway. Olive oil, a dash of vinegar or balsamico, mustard, mayo and salt and pepper is my basic dream recipe for a salad sauce. You can try all types of variations, base you salad sauces on lemon juice instead of oil or joghurt - be creative with your home made salad dressings. Mon, 02 Nov 09 22:50:31 +1000 http://www.cookingchef.net/38/offer/salad-creations/broccoli-and-coliflour-salad http://www.cookingchef.net/38/offer/salad-creations/broccoli-and-coliflour-salad Cut the broccoli and coliflour into mouth sized pieces and simmer them in vegetable broth. Take them out early - you want your salad to be crunchy and not mushy. Toss in a sauce made of yoghurt, cream muscat, salt and pepper. Season to taste. Ingredients:200g Coliflour 200g Broccoli 1/8 l vegetable broth 75g plain yoghurt 2 tbsp cream muscat Salt Black pepper Mon, 02 Nov 09 22:48:08 +1000