طبق اليوم بالصور |
- كباب الباذنجان المسحب بالبندورة
- فطائر بالجبنة والصعتر
- لفافات الدجاج في خبز التورتيلا
- لحوح بالسبانخ
- لحوح باللحم
- Chocolate caramel cake recipe
- Cherry and almond cake recipe
- Carrot, apple and lemon drizzle cake recipe
- Carrot cake with walnuts recipe
- Caramel pear cake recipe
- Blueberry and lime drizzle cake recipe
- Blackforest Cake recipe
- Biscuit fudge cake recipe
- Beetroot and chocolate cake recipe
- Banana cake recipe
- Apricot, almond and cranberry cake recipe
- Apple cake recipe
- Apple and coconut cake recipe
- Apple and cinnamon loaf cake recipe
- Carbonara with chicken and peas recipe
- Buttermilk chicken with sweet potato mash recipe
- Melon Ice Cream Recipe
- Pear Ice Cream Recipe
- Coffee Ice-Cream Recipe
- Mango Ice Cream Recipe
| كباب الباذنجان المسحب بالبندورة Posted: 24 Sep 2013 01:18 AM PDT
العدد : ٥ إلى ٤ أشخاص طبق من : الشرق الأوسط طبق : طبق رئيسي الصعوبة : 2 المقادير: كيلوغرام من لحم رقبة الغنم المفروم ونصف الدهني ملح فلفل أسود بهار فلفل أحمر كيلوغرامان من الباذنجان الأسود الطويل المقطع كيلوغرام من البندورة (الطماطم) الحمراء المقشرة والمفرومة ناعماً رأسان من الفلفل الأخضر الحريف ملعقة طعام من السمن أو الزيت بصلة متوسطة مفرومة طريقة التحضير: يخلط اللحم مع التوابل ويترك جانباً. يقطع كل رأس باذنجان إلى 3 الى 4 قطع سماكة الواحدة منها 4الى5 سم. يغرز اللحم والباذنجان في سيخ الشواء. تشوى الأسياخ فوق الفحم حتى ينضج اللحم والباذنجان من كل الجهات. يحمى الزيت في قدر أخرى ويقلى البصل المفروم حتى يصبح لونه شاحباً. تضاف البندورة المفرومة والفلفل الأخضر الحريف إلى محتوى القدر. يسكب مزيج البندورة في طبق زجاجي مقاوم لحرارة الفرن أو في صينية وترصف فوقه أسياخ اللحم والباذنجان المشوية. تغطى الصينية بورقة ألمنيوم وتخبز في الفرن لمدة 20 الى 30 دقيقة. يقدم هذا الطبق مع الأرز. مطبخ لها المزيد من مطبخ طبق اليوم بالصور: أرسلي طريقة طبخ كباب الباذنجان المسحب بالبندورة لمشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.            | ||
| Posted: 24 Sep 2013 01:18 AM PDT
طبق اليوم - فطائر بالجبنة والصعتر: طريقة عمل فطائر بالجبنة والصعتر مقدمة من موسوعة طبخ طبق اليوم بالصور لمحبي الفطائر. تمتعي بتحضير اطباق مقبلات شهية ولذيذة. العدد : ٩ إلى ٨ أشخاص طبق من : الشرق الأوسط طبق : مقبلات الصعوبة : 2 المقادير: 200غ من الجبنة المتنوعة القليلة الملح باقة من الصعتر الطازج المفروم بيضة واحدة رشة من الفلفل الأسود (أو رشة من الفلفل الحلو) علبة من العجينة الجاهزة Puff Pastry صفار بيضة واحدة + ملعقة صغيرة من الحليب السائل لدهن الفطائر ماء للصق حواف العجينة بصلة صغيرة مفرومة ناعماً طريقة التحضير: تهرس جبنة الفيتا ويضاف إليها مزيج الجبنة المتنوعة والصعتر والبيضة والفلفل الأسود والبصلة والفلفل الحلو. يخلط الكل معاً للحصول على الحشوة. تفتح العجينة الجاهزة إلى مستطيل كبير وتقطع إلى مربعات من 5الى6 سم. تدهن حواف المربعات بالماء ويحشى كل مربع بملء ملعقة طعام من حشوة الجبنة. تثبت حواف العجينة على بعضها بالضغط جيداً عليها. يدهن سطح العجين بصفار البيض وتخبز الفطائر في فرن حرارته 375 درجة فهرنهايت حتى تنتفخ الفطائر وتصبح وردية اللون. ملاحظة في حال تحضير الفطائر قبل فترة وحفظها في قسم التجليد من الثلاجة، يجب نقلها مباشرة من الثلاجة إلى الفرن للحصول على نتائج جيدة. مطبخ لها لمشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.      | ||
| لفافات الدجاج في خبز التورتيلا Posted: 24 Sep 2013 01:18 AM PDT
طبق اليوم - لفافات الدجاج في خبز التورتيلا: طريقة عمل لفافات الدجاج في خبز التورتيلا مقدمة من موسوعة طبخ طبق اليوم بالصور لمحبي اطباق الدجاج. تمتعي بتحضير اطباق مقبلات طيبة المذاق. المقادير: 3/4 كيلوغرام من لحم صدر الدجاج 3/4 كوب من المايونيز 3 ملاعق طعام من القشدة الطازجة 200 غ من الجبنة القشدية فصا ثوم مهروسان وربع ملعقة صغيرة من الفلفل الأبيض 3 رؤوس من البصل الأخضر مفرومة ناعماً كبيس خيار صغير الحجم للزينة بندورة (طماطم) صغيرة للزينة أوراق خس للزينة 12 رغيف تورتيلا (علبة كاملة). طريقة التحضير: يسلق لحم الدجاج مع بصلة مقطعة إلى أربعة أقسام، والقليل من الملح، وورقة غار، و5 حبات كاملة من الفلفل حتى ينضج اللحم. يترك بعدها اللحم جانباً حتى يبرد. يفتت لحم الدجاج ويخلط مع المايونيز، والقشدة الطازجة، والجبنة القشدية، والبصل والفلفل الأبيض. تسكب ملعقة أو ملعقتا طعام من هذا المزيج فوق طرف واحد من كل رغيف تورتيلا، ثم يلف الرغيف مثل السيجار وتقطع كل لفافة على نحو مائل إلى قطعتين. تزين قطع التورتيلا بالكبيس والبندورة الصغيرة. ترصف قطع التورتيلا فوق مهد من الخس وتقدم كنوع لذيذ من المقبلات. مطبخ لها المزيد من وصفات الطبخ: هندباء بالزيت ريش محشية سبانخ وطماطم مجففة البطاطا المقلية بالتوابل أقماع اللبنة كوكتيل الروبيان الدجاج والقريدس مع الأرز أرسلي طريقة عمل لفافات الدجاج في خبز التورتيلا لمشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.      | ||
| Posted: 24 Sep 2013 01:18 AM PDT
طبق اليوم - لحوح بالسبانخ: طريقة عمل لحوح بالسبانخ مقدمة من موسوعة طبخ طبق اليوم بالصور لمحبي اطباق الخضار. تمتعي بتحضير اطباق مقبلات شهية ولذيذة. العدد : 4 إلى 6 أشخاص طبق من : العالم طبق : مقبلات الصعوبة : 2 المقادير: 4 بيضات نصف ملعقة صغيرة من الملح ملعقتا طعام من الزيت كوبان من الدقيق الحشوة نصف كيلوغرام من السبانخ الطازج المسلوق والمهروس في خلاط الطعام كوب من الحليب ملعقتا طعام من الدقيق ملعقتا طعام من الزبدة 200 غ من الجبنة المبشورة (المتنوعة) ملح وجوزة الطيب طريقة التحضير: يخلط الدقيق مع الحليب، والبيض، والزيت والملح في وعاء عميق. يخفق المزيج بالخلاط الكهربائي ليصبح ناعماً ثم يترك ليرتاح ساعة كاملة في الثلاجة. تسخن مقلاة غير لاصقة وتدهن بالقليل من الزيت. يسكب فيها مقدار ملعقتي طعام من المزيج المحضر. يوزع المزيج على كل المقلاة ويقلى جيداً على الوجه الأول قبل قلبه على الوجه الآخر وطهوه حتى تظهر الفقاقيع. تحشى قطع اللحوح (الكريب) المحضرة بملعقتي طعام من حشوة السبانخ ثم تصف في صينية وتخبز في الفرن لمدة 20 دقيقة قبل تقديمها ساخنة. لتحضير الحشوة تسخن الزبدة في قدر ويضاف إليها الدقيق ويخلط معها على النار لبضع دقائق. يضاف الحليب وهريسة السبانخ مع الملح وجوزة الطيب والجبنة المبشورة للحصول على مزيج سميك. يتابع طهو الحشوة على النار حتى تتكثف وتذوب الجبنة. مطبخ لها المزيد من مطبخ طبق اليوم بالصور: الخضار المشوية لحم مشوي بقطع الاناناس الباذنجان المشوي الملفوف باللحمة الملفوفة الدجاج المشوي مع الأعشاب شرائح اللحم مع البهار ورقاقات البطاطا المقلية دجاج مسحب مشوي - شيش طاووق أرسلي طريقة عمل لحوح بالسبانخ لمشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.      | ||
| Posted: 24 Sep 2013 01:18 AM PDT
طبق اليوم - لحوح باللحم: طريقة عمل لحوح باللحم مقدم من موسوعة طبخ طبق اليوم بالصور لمحبي اطباق اللحوم . تمتعي بتحضير ساندويتشات لحوم طيبة المذاق. المقادير: 3 بيضات كوب من الدقيق كوب من الحليب ملعقة طعام من الزيت النباتي ربع ملعقة صغيرة من الملح حشوة اللحم نصف كيلوغرام من اللحم المفروم وسطاً بصلة متوسطة مفرومة نصف ملعقة صغيرة من الملح نصف ملعقة صغيرة من البهار الحلو نصف ملعقة صغيرة من البهار الأسود ربع كوب من البقدونس المفروم ربع كوب من الزيت النباتي ملعقة طعام من الزبدة طريقة التحضير: يخفق البيض في خلاط الجاتوه ويضاف إليه الدقيق والملح والحليب والزيت النباتي للحصول على خفيق ناعم أرق قواماً من اللبن وشبيهاً نوعاً ما بالطرطور. تحمى مقلاة غير لاصقة جيداً، وتدهن هذه المقلاة بكمية ضئيلة جداً من الزبدة. يسكب فيها مقدار 3 ملاعق طعام من الخفيق بحيث يتوزع هذا الخفيق على كل قعر المقلاة. يطهى اللحوح حتى تصبح حوافه وردية اللون وتظهر الفقاقيع على سطحه. يقلب اللحوح على الوجه الآخر ويطهى قليلاً حتى ينضج. تكرر العملية نفسها مع بقية الخفيق لإعداد كمية كافية من اللحوح. يحمى الزيت النباتي ويقلى فيه البصل حتى يذبل. يضاف اللحم والملح والتوابل ويتابع الطهو حتى ينضج اللحم ويمتص العصارة. تضاف الزبدة إلى خليط اللحم فيما لا يزال ساخناً، ويترك ليفتر. يضاف البقدونس المفروم إلى الخليط الفاتر. تحشى كل قطعة لحوح بمقدار ملعقتيّ طعام من الحشوة المحضرة ثم يلف اللحوح مثل السيجار وتصف القطع الملفوفة في طبق التقديم وتقدم ساخنة. مجلة لها المزيد من مطبخ طبق اليوم بالصور: غوزي إماراتي بلحم الخروف قوزي الدجاج رول الدجاج المحشي أجنحة الدجاج المحشية أرز بالدجاج و الطماطم كوزي الدجاج أرسلي طريقة عمل لحوح باللحم لمشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.      | ||
| Posted: 24 Sep 2013 01:16 AM PDT
Serves: 4 Ingredients 2tsp caster sugar 75g (3oz) luxury plain chocolate 75g (3oz) unsalted butter, plus extra to grease 2 medium eggs, plus 1 extra egg yolk 40g (1½oz) icing sugar 4 squares Cadbury's caramel chocolate Preheat the oven to gas 6, 200°C, fan 180°C. Grease 4 miniature loaf pans (or pudding moulds) with butter. Add ½tsp caster sugar to each and tip around to coat. Place on a baking tray. Melt the chocolate and butter together in a bowl set over a pan of gently simmering water. Beat the eggs and extra yolk for 2-3 minutes in a separate bowl until light and thickened. Sift in the icing sugar and whisk until combined then fold in the melted chocolate mixture. Divide the mixture between the prepared moulds. Push 1 square of the caramel chocolate into the top of each mould. Bake in the oven for 12 minutes until just firm on top, but still runny in the centre. Leave to rest for 1 minute then loosen, turn out and dust with icing sugar. Serve with raspberries. Cook's tip: You can prepare these ahead and keep chilled, covered, in the fridge until ready to cook. They will need about 2 minutes extra cooking time. From Tesco Realfood Save and share Chocolate caramel cake recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 24 Sep 2013 01:16 AM PDT
Serves: 6 Ingredients 4 - Medium eggs 200g - Golden caster sugar 200g - soft butter 180g - Wholemeal Self raising flour 100g - Ground Almonds 100g - Glace cherries 1 tsp - Almond essence 1tsp - Baking powder 200ml - Double Cream 100g - Fresh Cherries 100g - flaked almonds Whisk eggs, butter and sugar Add butter, and essences Fold in flour, baking powder and ground almonds Chop glaced cherries into quarters and add in batter Put in oven 200 degrees for 50 minutes Take out and let it cool completely Slice off the top whisk cream and add cherries and flaked almonds Know your oven. Preheat oven 15 minutes before Do not over whisk Eat it and don't feel guilty...you deserve it From Tesco Realfood Save and share Cherry and almond cake recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Carrot, apple and lemon drizzle cake recipe Posted: 24 Sep 2013 01:16 AM PDT
Serves: 12 Ingredients For the cake 200g caster sugar 100g butter 2 medium/large free-range eggs 300g self-raising flour 1 teaspoon baking powder 1 teaspoon allspice 3 small/medium carrots, peeled and grated 2 Granny Smith apples, peeled and chopped into small chunks For the icing 150g icing sugar juice of 1½ lemons Preheat the oven to 170°C /Gas 4. Lightly grease the sides of a loaf tin and line with baking parchment. In a large mixing bowl, combine the sugar and butter and, using an electric whisk, beat until smooth. Once smooth, add one egg at a time, beating between each one until thoroughly combined. Next, add the flour, baking powder and allspice to the bowl and whisk again until fully blended, then add the carrot and apple and stir together well. Pour into the loaf tin and place on the middle shelf of the oven to bake for about 45 minutes. After the first 25 minutes of cooking time you may find you need to cover the cake with foil to prevent it from going too brown on top. To test if the cake is ready, insert a clean wooden skewer into the centre; if the batter is still gooey it will need another 10 minutes or so. Remove from the oven and set aside to cool for half an hour, then transfer to a plate. The easiest way to do this is by holding a folded clean tea towel in one hand and flipping the cake onto it. Remove the tin and any baking parchment and replace with an upturned plate before carefully flipping the cake the right way up with the plate underneath. In a small bowl, make your icing. Mix together the icing sugar and lemon juice until smooth (you may need to add a small dash of warm water if the icing is too thick), then pour the icing all over the cooled cake, allowing it to drip down the sides. You can do this while the cake is still warm. Leave to cool completely before serving with a good cup of tea. From Tesco Realfood Save and share Basil Labneh Sandwich with Refreshing Vegetables Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Carrot cake with walnuts recipe Posted: 24 Sep 2013 01:16 AM PDT
Serves: 10 Ingredients For the cake 350g (12oz) raw carrots, peeled and finely grated 225ml (8fl oz) sunflower or corn oil 275g (9oz) plain flour 1tsp bicarbonate of soda 1½tsp baking powder 1½tsp ground cinnamon 4 large eggs 300g (10oz) granulated sugar 2tsp vanilla extract 100g (3½oz) walnuts, chopped For the icing 100g (3½oz) soft cheese, room temperature 25g (1oz) unsalted butter, room temperature 250g (8oz) icing sugar, sifted 1tsp vanilla extract zest of 1 lemon, finely grated Preheat the oven to Gas 4, 180°C, fan 160°C. Grease and line the base of a 20cm (8in) round cake tins. Mix the carrots and oil together in a bowl and set aside. In a separate bowl sift together the flour, bicarbonate of soda, baking powder and ground cinnamon. Set aside. Using an electric mixer beat the eggs until frothy. Gradually whisk in the sugar and beat for 3-4 minutes until the batter is thick and creamy. Add the vanilla extract and the flour mixture and beat until just incorporated. Fold in the carrot and oil mixture and walnuts using a rubber spatula or large spoon. Place the batter into the cake tin and bake on the centre oven shelf for 60-75 minutes or until a toothpick inserted in the centre comes out clean. After around 45 minutes you may wish to place a sheet on tin foil over the cake to prevent it from browning on top too much. Remove from oven and let cool on a wire rack for 10 minutes. Turn the cake onto the wire rack, remove the tin and lining paper. Cool completely before icing. To make the icing, beat the cream cheese and butter with an electric mixer until smooth. Gradually add the icing sugar, mixing on low speed. Beat in the vanilla extract and lemon zest. Spread the top of the cake with the icing. Cover and refrigerate any leftovers. From Tesco Real Food Save and share Carrot cake with walnuts recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 24 Sep 2013 01:16 AM PDT
Serves: 8 Ingredients 220g butter 220g caster sugar 4 large eggs 220g self raising flour 1tsp vanilla extract 5 medium pears, peeled and cut into quarters Caramel sauce 200g caster sugar 25ml water 50ml double cream splash of brandy pinch of sea salt Start by pre-heating the oven to 180°C/350°F. Then cream the butter and sugar together until light and fluffy. Gradually add the eggs one at a time, beating in between. Then fold in the flour and vanilla extract. Line a 9-inch tin with baking paper and then lay the pears in the bottom, with the skin side down. Spoon on the cake mix and spread evenly. Bake for 30 minutes or until the cake has risen and a skewer comes out clean. While this is cooking make the caramel. Pour the sugar into a saucepan and add the water, mix so all the sugar is moistened, but not up the sides of the pan. Place onto the heat and bring to the boil. Do not stir it, but shake the pan slight to spread when it starts to go brown and caramelise. When it is a deep caramel colour, take off the heat and carefully add the cream. It will splutter and spit, so be careful! Then add the brandy and small splash of water. Place back onto the heat and cook until all combined. You can stir at this point. When the cake is cool, turn out onto a plate so the pears are on top then pour over the sauce. Serve with cream or custard. From Tesco Realfood Save and share Caramel pear cake recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Blueberry and lime drizzle cake recipe Posted: 24 Sep 2013 01:16 AM PDT
Serves: 12 Ingredients 225g softened butter, plus extra for greasing 225g golden caster sugar 4 medium eggs 2 limes, grated zest and juice 250g self-raising flour, sifted with a pinch of salt, plus extra flour 25g ground almonds 100g each blueberries 100g blackberries Syrup 8 tbsp lime juice (about 4 limes) and zest of 1 lime 140g golden caster sugar Preheat the oven to 180C/Gas 4/fan oven 160C. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice - about 3 tablespoons - to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped). Fold in three quarters of the blueberries and blackberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises. Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil. Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve. From Tesco Real Food Save and share Blueberry and lime drizzle cake recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 24 Sep 2013 01:16 AM PDT
Serves: 7 Ingredients 3 cups of self-raising flour 1 1/2 teaspoon baking soda 1 1/2 teaspoon baking powder 3g salt 3 teaspoon of cocoa powder or 1 whole bar of dark chocolate 250g Butter 2 Caster sguar 4 egg 1 1/2 Milk 1 teaspoon of coffee 1 teaspoon vanilla extract—this is optional. 2 small containers Double cream thick or Whip Cream 1 Sugar 1 cherries 1 Rasberry Jame Preheat the oven to 350F/180 degrees/Gas Mark 4. 2. Grease two 9-inch round cake tins — it is better to use two cake tins because to cut a cake in the middle can be messy. If you only have one cake tin don't worry. Just divide the mixture into two and bake one by one. Tip: use baking paper and butter it to keep the cake moist. If you pour the mixture straight into the tin it makes the edges hard. 3. In a small pan mix together the dark chocolate and ½ cup milk over a low heat until the chocolate has melted and the mixture is smooth. Leave to cool to room temperature. 4. In a bowl mix together the butter and sugar until light and fluffy. Make sure you take the time to do this as this, as it will form the base of how good the cake is. 5. Add eggs one at a time, beating well. Take the time to do this so that the cake rises well. 6. In a bowl sieve together the flour, baking soda, baking powder and the salt. 7. Stir in the flour mixture and milk alternately to the mix. 8. Mix in the melted chocolate or add 3 teaspoons of cocoa. 9. Normally black forest has to look black in texture. So in a small cup, mix a teaspoon of coffee with a little bit of water (just to dissolve it). Add to mixture. 10. Put the cake batter into the cake tins and bake for approximately 30 minutes or if you using one tin bake for 60 minutes. Do not open the oven to check because it will sink in the middle. If the top is a little hard you can use a knife to slice the top off so it is soft and moist. 11. Use a fork to see if the cake is cooked, if it comes out clean then it's ready, if it has some batter on it, cook it for a little longer. 12. When cooked, leave to cool in tins for 10 minutes, then take out and cool on a wire rack. You can ice the cake after two hours or you can freeze it and ice the next day. This prevents the cake from breaking and makes it harder. For the icing: 1. In a bowl mix the double cream and sugar until light and fluffy. Add vanilla and mix again. This should be smooth so you have to mix for a while. 2. Put the other half of the cake on top. Use a spatula to cover the cake evenly with cream. Use cake bag to decorate the edges and place remainder of uncooked cherries on top. 3. Finally, decorate with grated chocolate. Do not open the oven while baking the cake--the cake will sink. Check after 45 minutes atleast From Tesco Realfood Save and share Blackforest Cake recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 24 Sep 2013 01:16 AM PDT
serves: 1 Ingredients 150g (5oz) - butter 1 cup - sugar 2 tbsp - cocoa eggs 300g (10oz) - digestive biscuits 70g (2 small packets) - Maltesers Line a 15x20cm shallow baking tin with non-stick baking parchment. Place biscuits into a large freezer bag and crush with a rolling pin into evenly-sized pieces. Put the butter and sugar into a pan and melt over a low heat. Add the cocoa to the pan and stir well. In a separate bowl, beat the eggs until frothy, then add to the pan. Add the crushed biscuits to the mixture and mix well, until all the biscuit is coated. Save a few Maltesers to push into the top, then add the rest of them to the mixture and pour into a greased baking tin. Smooth the top, then push the remaining Maltesers into it and place the cake tin in the fridge until it is set. From Tesco Realfood Save and share Biscuit fudge cake recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Beetroot and chocolate cake recipe Posted: 24 Sep 2013 01:16 AM PDT
Serves: 12 Ingredients 50g (2oz) cocoa powder 175g (6oz) plain flour 1½tsp baking powder 200g (7oz) caster sugar 250g cooked beetroot 3 medium eggs 200ml (7fl oz) sunflower oil 100g (3½oz) dark chocolate, finely chopped icing sugar Preheat the oven to Gas 4, 180°C, fan160°C, then grease and line the bottom of a 23cm (8½ - 9in) springform cake tin. Sieve the cocoa, flour, baking powder and sugar into a large mixing bowl. Drain and halve the beetroot, then blend in a food processor. With the machine running, add the eggs one at a time, then pour in the oil. Blend the mixture until the liquid is just smooth. Stir the wet mixture into the dry ingredients and mix in the chocolate. Pour into the tin and cook for 45 minutes or until a skewer comes out clean. Remove from the oven and set aside for 10 minutes, then turn out and leave to cool. Dust the cake with icing sugar before serving. Cook's tip You'll get a double whammy of antioxidants from the beetroot and the dark chocolate in this cake. From Tesco Realfood Save and share Beetroot and chocolate cake recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 24 Sep 2013 01:16 AM PDT
Serves: 8 Ingredients 300g (10.5oz) self-raising flour 150ml (5fl oz) milk 1tsp vanilla extract 150g (5oz) caster sugar 3 eggs 80g (3oz) unsalted butter, melted and cooled slightly 2 overripe bananas, mashed Preheat the oven to gas, 180°C, fan 160°C. Grease and line a 2lb loaf tin. Sift the flour into a bowl, then add the milk, vanilla, sugar and eggs. Beat with an electric mixer for up to 1 minute, or until the ingredients are combined and lighter in colour. Pour in the melted butter, then add the mashed banana and beat for a further minute or until well combined. Pour into the tin and bake in the oven for 1 hour 10 minutes. Test to see if it's cooked by inserting a skewer. If it comes out clean, then it's done. If not, give it a few more minutes and check again. Once cooked, remove from the oven and allow to cool in the tin for 5 minutes. Then tip out onto a wire cooling rack and allow to cool completely. If you prefer an iced cake, make up some cream cheese icing and drizzle over before serving. Tip: you can also serve this cake warm straight out of the oven with ice-cream as a pudding. Drizzle with honey or maple syrup for a little added sweetness. Save and share Banana cake recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Apricot, almond and cranberry cake recipe Posted: 24 Sep 2013 01:16 AM PDT
Serves: 12 Ingredients For the decorations 1 orange 100g (3½oz) caster sugar 4-5 green grapes 6 bay leaves 2tbsp orange juice For the cake 175g (6oz) butter 175g (6oz) caster sugar 4 eggs 300g (10oz) self-raising flour 100g (3½oz) dried cranberries 200g (7oz) ready-to-eat apricots, chopped 50g (2oz) ground almonds grated zest 1 orange Make decorations first. Using a potato peeler pare off one long strip of orange rind, grate the rest for the cake. Cut the long strip of orange rind into 3 or 4 strips and wind up tightly. Set aside. Brush grapes and bay leaves with a little egg white (taken from one of the eggs and use remainder of egg in the cake) and dust with a little caster sugar. Leave to dry. Heat oven to Gas 3, 160°C, fan 140°C. Line and grease a 1kg (2lb) loaf tin. Cream the butter and sugar until pale and fluffy. Gradually beat in the eggs adding a little flour if the mixture curdles. Stir in flour with cranberries, apricots, almonds and orange zest. Spread into the tin, smooth top and bake for 1½ hours until golden, risen and firm to the touch. Allow to cool for 10 minutes before removing from tin. To decorate baked cake put 2 tablespoons orange juice and 2 tablespoons of the sugar into a small pan and boil for 2 minutes until syrupy. Add remaining sugar, stir well then drizzle over the cake. Decorate with frosted grapes, bay leaves and curls of orange peel. This cake will keep for a week in a cake tin. From Tesco Realfood Save and share Apricot, almond and cranberry cake recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 24 Sep 2013 01:16 AM PDT
Serves: 10 Ingredients 2 apples 225g (8oz) margarine 225g (8oz) sugar 4 eggs 225g (8oz) flour Preheat the oven to Gas 3, 170°C, fan 150°C. Core and peel apples, and cut into 1 inch pieces. Cream together margarine and sugar and add the eggs and combine together. Once combined, fold flour into mixture and then add the apples. Pour the mixture into greased 900g (2lb) loaf tin and bake for 30-45 minutes or until firm. Save and share Apple cake recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 24 Sep 2013 01:17 AM PDT
Serves: 10 Ingredients 175g unsalted butter, softened 175g golden caster sugar 225g self-raising flour, sifted 1tsp baking powder 2 eggs, beaten 1tsp vanilla extract ½tsp ground cinnamon 50ml Greek yogurt 2 eating apples, peeled, cored and diced 75g desiccated coconut Pre-heat the oven to 180° C. Grease and line round 8 inch springform cake tin with parchment paper. In a large mixing bowl, cream together the butter, sugar and vanilla extract until light and fluffy. Beat in the eggs, one at a time, mixing well between additions. Fold in the flour, baking powder, cinnamon and yogurt until incorporated, then add the chunks of apple and 75g of desiccated coconut, mixing well. Spoon into the prepared cake tin, and level off with the back of a wet tablespoon. Bake for 60-70 minutes until a cake tester comes out clean when inserted into the centre. Remove from the oven and allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack. Arrange on a serving plate when cool and garnish with 2tbsps desiccated coconut before slicing into portions. *This pud is very rich and indulgent, so it shouldn't be eaten too often. But it's perfect for those special occasions. From Tesco Realfood Save and share Apple and coconut cake recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Apple and cinnamon loaf cake recipe Posted: 24 Sep 2013 01:17 AM PDT
Serves: 8 Ingredients 175g unsalted butter, softened 175g golden caster sugar 225g self-raising flour, sifted 1tsp baking powder 2 eggs, beaten 1tsp vanilla extract 1tsp ground cinnamon 50ml Greek yoghurt 2 eating apples, cored and roughly chopped 1 tbsp icing sugar, for dusting Pre-heat the oven to 180° C. Grease and line a 2lb straight-sided loaf tin with baking parchment. In a large mixing bowl, cream together the butter, sugar and vanilla extract until light and fluffy. Beat in the eggs, one at a time, mixing well between additions. Fold in the flour, baking powder, cinnamon and yoghurt until incorporated, then add the chunks of apple, mixing well. Spoon into the prepared loaf tin and bake for 70-80 minutes; it is ready when a cake tester comes out clean from the centre of the loaf cake. Remove and allow to cool in the tin for 10 minutes before turning out. Transfer to a wire rack to cool completely and finally dust with the icing sugar once cool. From Tesco Realfood Save and share Apple and cinnamon loaf cake recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Carbonara with chicken and peas recipe Posted: 24 Sep 2013 01:17 AM PDT
Serves: 4 Ingredients 2 boneless, skinless, chicken breasts, about 250g total weight 2 bay leaves 300g spaghetti 125g frozen peas 1tbsp olive oil 3 shallots, finely chopped 3 garlic cloves, finely chopped 1 medium courgette, coarsely grated, patted dry on kitchen towel 2 large eggs, beaten 50g Parmesan, grated 1tbsp flat-leaf parsley, chopped Lay the chicken breasts in a frying pan with the bay leaves and cover with water. Bring to a gentle simmer, then simmer for 20 minutes until cooked. Remove and chop the chicken into small cubes. Cook the spaghetti in a saucepan of boiling water according to packet instructions, adding the peas for the last 3 minutes of cooking time. While the spaghetti cooks, heat the oil in a large frying pan, then add the shallots and fry for 3-4 minutes until they are starting to brown. Stir in the garlic and fry for 1 minutes, then tip in the courgette and stir-fry for 2-3 minutes. Stir the chicken into the pan, season with salt and pepper. Keep warm. Drain the spaghetti in a colander over a bowl, so you can reserve a little of the pasta water, then drop the spaghetti and peas into the pan with the chicken. Mix the eggs and cheese together with some salt and pepper, remove the pan from the heat and pour in the egg mixture. Stir everything together to coat well, spooning in enough of the pasta water to give a sauce. Toss in most of the parsley, then serve immediately sprinkled with the rest of the parsley. Save and share Carbonara with chicken and peas recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Buttermilk chicken with sweet potato mash recipe Posted: 24 Sep 2013 01:17 AM PDT
To Prep 0:20 To Cook 0:25 INGREDIENTS 9 DIFFICULTY EASY SERVINGS 4 Ingredients 125ml (1/2 cup) buttermilk 1 tsp finely grated lemon rind 1 garlic clove, crushed 8 (about 500g) chicken tenderloins 700g sweet potato, peeled, coarsely chopped 60g (1 cup) panko breadcrumbs 2 tbs chopped fresh continental parsley 1 tbs olive oil Steamed green vegetables, to serve Method Step 1 Combine buttermilk, lemon rind and garlic in a glass or ceramic dish. Add chicken and stir to coat. Cover and place in the fridge for 1 hour to develop the flavours. Step 2 Meanwhile, cook the sweet potato in a large saucepan of boiling water until tender. Drain. Return to the pan. Mash until smooth. Cover to keep warm. Step 3 Combine breadcrumbs and parsley on a plate. Drain chicken pieces, 1 at a time, from marinade. Press into breadcrumb mixture to evenly coat. Transfer to a lined baking tray. Step 4 Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in 2 batches, for 2 minutes each side or until golden and cooked through. Serve with the mash and vegetables. Notes Swap it: For a different flavour, swap the parsley for 1 chopped fresh oregano and 2 tsp grated lemon rind. Why sweet potato? Top source of several of the health-protecting carotenoids, including beta-carotene Good source of vitamin C and dietary fibre Nutrition Energy 1695kJ Fat saturated 2.00g Fat Total 9.00g Carbohydrate sugars - Carbohydrate Total 36.00g Dietary Fibre 7.00g Protein 39.00g Cholesterol - Sodium - Australian Good Taste - April 2013 , Page 55 Recipe by Chrissy Free Save and share Buttermilk chicken with sweet potato mash recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 24 Sep 2013 01:17 AM PDT
750ml of single cream 5 egg yolks beaten 150g caster sugar 350g fresh Melons Preparation Method Cut open the melons and scoop out the fruit and puree it in a jug using a hand blender and put to one side . Now make a simple custard by pouring the cream into a sauce pan with the beaten egg yolks and sugar. Put this on the cooker and heat on a medium heat stirring frequently to prevent the bottom burning. You need to bring this almost to the boil but not quite. This ensures the egg is cooked into the mixture and the sugar has all dissolved. Pour into a cold jug and leave to cool down. When cool mix in the fruit puree and put the mix in your Ice Cream Maker, following the manufacturer's recipe timing. Alternatively you can freeze it in the freezer but Ice Cream makers freeze more quickly producing smaller ice crystals. Save and share Melon Ice Cream Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 24 Sep 2013 01:17 AM PDT
1 1/2 pounds ripe pears thinly sliced, about 3 cups 1 cup pear juice 1 tablespoon fresh lemon juice 6 egg yolks 3/4 cup sugar 2 cups heavy cream 1 teaspoon vanilla extract 1/2 cup corn syrup Preparation Method Combine the pears, the pear juice and the lemon juice in heavy saucepan. Bring to boil over medium-high heat. Transfer to processor; purie until smooth. Chill until cold. Whisk the egg yolks, vanilla and the sugar in a bowl to blend. Bring 1 cup of cream to simmer in a saucepan. Gradually whisk hot cream into yolk mixture. Return to the same saucepan... Stir over low heat until the custard thickens and leaves path on back of spoon when a finger is drawn across, about 7 minutes. Do not the mixtures boil? Pour through strainer into bowl. Mix in the other cup of cream. Cool for 15 minutes. Add the corn syrup and the 3 cups of pear puree to the custard and whisk until blended Chill custard until cold, at least 4 hour or overnight. Transfer custard to ice cream maker. Process according to manufacturer's instructions. Transfer to covered container and freeze. Save and share Pear Ice Cream Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 24 Sep 2013 01:17 AM PDT
Preparation Time: 15 mins. Cooking Time: 10 mins. Serves 4. Ingredients 2 1/2 cups milk 1 tbsp cornflour 1/2 cup sugar 1 1/2 tbsp instant coffee granules 1/4 tsp vanilla essence 3/4 cup (150 grams) fresh cream Method Dissolve the coffee in 1 tablespoon of hot water and keep aside. Dissolve the cornflour in ½ cup of milk and keep aside. In a pan, combine 2 cups of milk with the sugar and bring to a boil. Simmer for 5 to 7 minutes and add the milk and cornflour paste. Simmer for 2 to 3 minutes till it is of a coating consistency. Add the coffee solution and mix well. Cool completely. Add the vanilla essence and cream and mix well. Pour into a shallow container. Cover and freeze till it is almost set. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth. Transfer both the batches into a shallow container. Cover and freeze till it is firm. Scoop and serve. Source: Tarla Dalal Save and share Coffee Ice-Cream Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 24 Sep 2013 01:17 AM PDT
Preparation Time: 15 mins Makes 4 servings Ingredients 1 1/2 cups ripe alphonso mangoes , peeled and chopped 2 to 3 tbsp sugar 1/2 can condensed milk 2 cups milk 1 tsp lemon juice Method Blend the mangoes with the sugar into a purée in a liquidiser. Combine the condensed milk, milk, puréed mangoes, lemon juice and mix well. Pour the mixture in a shallow container. Cover and freeze till slushy. Divide the mixture into 2 batches and blend each batch till it is smooth and creamy. Transfer both the batches into the shallow container. Cover and freeze till it is firm. Scoop and serve. Tips The lemon juice is added to enhance the flavour of the mangoes. If you find that the mangoes you're using are a little sharp, Do not add the lemon juice. Source: Tarladalal Save and share Mango Ice Cream Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      |
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