Spinach and Mushroom Roulade

Ingredients

8 oz frozen spinach or 1 lb fresh spinach
knob of butter
4 eggs, separated
salt
freshly ground black pepper
1 oz Parmesan cheese, grated

Filling

1/2 oz butter
6 oz mushrooms, sliced
1 tablespoon plain flour
1/2 cup milk
pinch of nutmeg

Method

  1. Line a 12 x 8 inch Swiss roll tin with greaseproof paper and oil lightly, or make a case of the same measurements with aluminium foil.
  2. Cook the spinach with a knob of butter until completely softened. Drain the spinach well, chop if fresh and place in a large bowl.
  3. Add the egg yolks and beat them well into the spinach. Season with salt and pepper.
  4. Whisk the egg whites in a large bowl until just holding their shape.
  5. Using a metal spoon, quickly fold these into the spinach mixture.
  6. Turn the mixture into the prepared tin, sprinkle the Parmesan cheese over the surface, and bake in a preheated oven at 200°C/400°F for 10 minutes.
  7. Make the filling. Heat the butter in a saucepan and gently fry the mushrooms until softened.
  8. Stir in the flour and cook for a further 1 minute.
  9. Slowly stir in the milk and cook until thickened.
  10. Stir in the nutmeg, salt and pepper to taste.
  11. Remove the roulade from the oven and turn out on to a sheet of greaseproof paper.
  12. Spread the mushroom filling over the surface and gently roll the roulade up.
  13. Serve immediately

Makes 3 to 4 servings.

Source: The Encyclopedia of Creative Cookery


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Steak Frites with Shallot Marmalade and Béarnaise Sauce

Ingredients

2 pieces 7 oz Bavette (a cut from the flank) — or New York strip steak
2 cloves garlic
2 strings thyme
2 oz butter

Béarnaise Sauce

5 fresh egg yolks
1 tbsp minced shallots
1 tbsp sherry vinegar
1 tbsp fresh tarragon, chopped
1 cup clarified butter
1/2 cup water
3 drops, Tabasco hot sauce
1 tsp salt

Shallot Marmalade

1 tbsp vegetable oil
1 lb sliced shallots
1 tbsp sherry vinegar
1 cup beef stock — canned beef stock will work well
1/2 tbsp chopped parsley

Fries

4 Idaho Russet potatoes

Method

  1. Sear the steak in a skillet or on the grill.
  2. Finish the steak with garlic, thyme and butter and cook to your preferred temperature — rare, medium rare, medium, medium well or well done.
  3. Let sit for 2 minutes before slicing.
  4. Make the Béarnaise Sauce. Using a blender, add eggs yolk, vinegar, Tabasco, water, salt and blend on slow speed.
  5. Once everything is mixed well, slowly add the warm clarified butter, transfer to a mixing bowl to finish with minced shallots and tarragon.
  6. Make the Shallot Marmalade. In a small sauté pan, start off with the oil at medium heat. Add the shallots and let them caramelize for about 5 minutes. Then, add the vinegar. Finally, add the beef stock and simmer for about 4 minutes. Add the chopped parsley, and be sure to keep it warm for the meat.
  7. Make the Fries. Slice in half, then submerge in water for 12 hours. Blanch at 120°C (250°F) for 5 minutes.
  8. Let cool in a sheet pan with parchment paper. Fry at 175°C (350°F) until golden brown.
  9. Season with salt and pepper to taste.
  10. To assemble, place the steak in the middle of your plate. Arrange shallot marmalade on top of the meat. After that, add the fries beside the steak. Place the Béarnaise sauce in a small bowl or gravy boat and serve on the side.

Makes 2 servings.

Source: USA Today


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Classic Chocolate Ice Cream

Ingredients

6 oz bittersweet chocolate, coarsely chopped
1/4 cup unsweetened cocoa powder
4 egg yolks
3/4 cup granulated sugar
2 cups whipping (35%) cream
2 cups milk
1 tsp vanilla

Method

  1. In the top of a double boiler over medium heat, melt chocolate. Gradually whisk in cocoa until smooth. Set aside.
  2. In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Set aside.
  3. In a medium saucepan over medium-low heat, bring cream and milk to a simmer. Gradually whisk into the egg mixture.
  4. Return the entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature.
  5. Stir in melted chocolate and vanilla. Cover and refrigerate until completely cold or overnight.
  6. Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

Makes 6 to 8 servings.

Source: 125 Best Ice Cream Recipes


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Indian Ice Cream Kulfi

Ingredients

1.5 litres full fat milk
3 cardamom pods
25 g castor sugar
50 g pistachios, skinned plus a few to decorate
a few pink rose petals, to decorate

Method

  1. Pour the milk into a large, heavy-based saucepan. Bring to the boil, lower the heat and simmer gently for 1 hour, stirring occasionally.
  2. Put the cardamom pods in a mortar and crush them with a pestle. Add the pods and the seeds to the milk and continue to simmer for 1 to 1-1/2 hours or until the milk has reduced to about 2 cups.
  3. Strain the milk into a jug, stir in the sugar and leave to cool.
  4. Grind half the pistachios to a smooth powder in a blender, nut grinder or cleaned coffee grinder. Cut the remaining pistachios into thin slivers and set them aside for decoration. Stir the ground nuts into the milk mixture.
  5. Pour the milk and pistachio mixture into four kulfi moulds. Freeze overnight until firm.
  6. To unmould the kulfi, half fill a plastic container or bowl with very hot water, stand the moulds in the water and count to ten. Immediately lift out the moulds and invert them on a baking sheet.
  7. Transfer the ice creams to a platter or individual plates. To decorate, scatter sliced pistachios over the ice creams and then the rose petals. Serve at once.

COOK’S TIP: Stay in the kitchen while the milk is simmering, so that you can control the heat to keep the milk gently bubbling without boiling over. If you don’t have any kulfi moulds, use lolly moulds without the tops or even disposable plastic cups. If the ices won’t turn out, dip a cloth in very hot water, wring it out and place it on the tops of the moulds to soften the ice cream, or plunge the moulds back into hot water for a few more seconds.

Makes 4 servings.

Source: Ice Cream and Iced Desserts


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Croque Monsieur

Ingredients

2 oz Gruyere or Emmental cheese, grated
4 slices white bread, with the crusts trimmed
2 thick slices ham
1 small egg, beaten
3 tbsp unsalted butter, plus extra if necessary

Cheese Sauce

2 tbsp unsalted butter
1 tsp corn oil
1/2 tbsp all-purpose flour
1/2 cup warmed milk
2 oz Gruyere or Emmental cheese, grated
pepper

Method

  1. Spread the cheese on 2 slices of bread and top each with a slice of ham and the remaining bread.
  2. Make the sauce. Melt the butter with the oil in a small, heavy-bottom pan and stir in the flour until well combined and smooth. Remove from the heat and stir in a little of the milk until well incorporated. Return to the heat and gradually add the remaining milk, stirring constantly, until it has all been incorporated. Cook for an additional 3 minutes, or until the sauce is smooth and thickened.
  3. Remove the pan from the heat and stir in the cheese and pepper. Set aside and keep warm.
  4. Beat the egg in a bowl. Add 1 sandwich and press down to coat on both sides, then remove from the dish and repeat with the other sandwich.
  5. Preheat the broiler to high.
  6. Melt the butter in a skillet over a medium–high heat and fry the sandwiches until golden brown on both sides.
  7. Transfer the sandwiches to a cookie sheet and spread the white sauce over the top. Cook under the broiler, about 4 inches from the heat, for 4 minutes, or until golden and brown. Serve hot.

Makes 2 servings.

Source: Toast It!


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