Irish-style Scones

Ingredients

3 eggs, divided
1/2 cup whipping cream
1/2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter
1/4 cup finely chopped pitted dates
1/4 cup golden raisins
1 teaspoon water
orange marmalade
whipped cream or crème fraiche

Method

  1. Preheat oven to 375°F.
  2. Lightly grease large baking sheet or line with parchment paper.
  3. Beat 2 eggs, cream and vanilla in medium bowl until well blended.
  4. Combine flour, baking powder and salt in large bowl.
  5. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dates and raisins. Add cream mixture. Mix just until dry ingredients are moistened.
  6. Knead dough with floured hands four times on lightly floured surface.
  7. Place dough on prepared baking sheet. Pat into 8-inch circle. Gently score dough into six wedges with sharp wet knife, cutting three-fourths of the way into dough.
  8. Beat remaining egg and water in small bowl. Brush lightly over dough.
  9. Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on wire rack. Cut into wedges. Serve warm with marmalade and whipped cream.

Makes 6 scones.

Source: Irish Cooking Bible


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Lemon Cheesecake with blistered Peaches

Ingredients

160 g almonds
1/2 cup white rice flour
80 g unsalted butter, chopped
2 tablespoons honey
2 peaches, halved and stones removed
2 tablespoons raw sugar

Filling

1 cup fresh ricotta
150 g cream cheese
2 egg yolks
1 teaspoon finely grated lemon rind
1 teaspoon vanilla extract
2 tablespoons white rice flour
1/2 cup maple syrup

Method

  1. Preheat oven to 160°C (320°F).
  2. Place the almonds in a food processor and process until fine.
  3. Add the flour, butter and honey and process until a sticky dough forms.
  4. Turn out the dough and press into the base of a 12-cm X 35-cm rectangular loose-based tart tin.
  5. Bake for 20 minutes or until golden.
  6. Remove from the oven and reduce the oven temperature to 150°C (300°F).
  7. Make the filling. Place the ricotta, cream cheese, egg yolks, lemon rind, vanilla, flour and maple syrup in a food processor and process until smooth.
  8. Spread t he filling over the base and bake for 20 minutes or until. just set.
  9. Sprinkle the cut side of the peaches with the sugar and place on a baking tray. Place under a preheated hot grill (broiler) for 5 minutes or until golden and slightly blistered.
  10. Remove the cheesecake from the tin, slice and serve with the peaches.

Makes 6 servings.

Source: Donna Hay


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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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