Mini goat cheese & onion quiches (Kopie)
*****
Look pretty darn good don't they? They were! I have to say, I was really proud of myself when these were done because not only were they my first quiches of any kind, but it was my own recipe inspired by what was in our fridge at the time. I had recently bought the goat cheese after reading Eating Animals because it said on the label it was vegetarian cheese, meaning no stomach lining was used to make it. I have had goat cheese before but this stuff was wonderful. We put it in everything for about a week. I wish I could tell you the brand but I have since thrown away the package. If you haven't tried it though, go, do that, right now, I mean it.
Now, if you have never made quiches before, they only sound fancy. I think the biggest pain in the but is the making of the pie dough, and if you already have a recipe you love like I do it is no sweat. In the interest of full disclosure, these were made with defrosted frozen pie dough leftovers from Christmas. Which helped because there are a few steps to these. All are super easy and super tasty though.
Ingredients
Enough pie dough for a double crust pie You can use the guaranteed Tenderflake recipe here or your own.
2 large yellow onions sliced super thin
2 tbsp butter
2 tsp sugar
2 eggs
1/2 cup cream
salt & pepper
1/2 cup fresh goat cheese (a nice feta would probably work too if you have to substitute)
Fresh cilantro (or herb of your choice)
Modis Operandi
For the quiche cups:
-Divide dough in half and roll into balls.
-Roll balls out as thin as you can. (About 1/8-1/4")
-Using a drinking glass or circular dough cutter cut approx 2.5" circles from the rolled dough and place over cups of a mini muffin tin.
-Lightly press sides into cavity.
-Prick with fork on bottom.
-Bake @ 425 until edges are golden brown, remove from oven but leave oven on.
While quiche cups are baking:
-Melt butter in pan.
-Stir in sugar until dissolved.
-Add onions and stir until coated.
-Cook stirring occasionally until onions are a nice dark brown and even a little crispy in places.
-Remove from heat.
After you have removed quiches from the oven and onions from heat:
-Mix together eggs, cream and salt & pepper.
Assembling the quiche:
-Remove dough cups to a baking sheet.
-Cover the bottom of each cup with a couple caramelized onions (depending on how small they cooked down too).
-Add 2 tsp of egg mixture (don't worry if it leaks out the bottom, you can always go back and add more before the next step)
-Add a tsp of goat cheese.
-Top with one or two cilantro leaves.
-Pop back in the oven for about ten minutes. This is just to cook the egg so keep an eye on it.
Shampoo, rinse and repeat for any remaining batches. Two pie dough recipes did almost two full (24) mini muffin tins. You may get more or less depending on how thick your dough is and how heavily you fill your cups with ingredients.
The beauty of these is they taste good the day you make them, the next day warmed up in the oven and even on the third day warmed up in the microwave.
Bon Apetit!~
http://untilwednesdaycalls.blogspot.com/2010/01/mini-goat-cheese-onion-quiches-recipe.html
Now, if you have never made quiches before, they only sound fancy. I think the biggest pain in the but is the making of the pie dough, and if you already have a recipe you love like I do it is no sweat. In the interest of full disclosure, these were made with defrosted frozen pie dough leftovers from Christmas. Which helped because there are a few steps to these. All are super easy and super tasty though.
Ingredients
Enough pie dough for a double crust pie You can use the guaranteed Tenderflake recipe here or your own.
2 large yellow onions sliced super thin
2 tbsp butter
2 tsp sugar
2 eggs
1/2 cup cream
salt & pepper
1/2 cup fresh goat cheese (a nice feta would probably work too if you have to substitute)
Fresh cilantro (or herb of your choice)
Modis Operandi
For the quiche cups:
-Divide dough in half and roll into balls.
-Roll balls out as thin as you can. (About 1/8-1/4")
-Using a drinking glass or circular dough cutter cut approx 2.5" circles from the rolled dough and place over cups of a mini muffin tin.
-Lightly press sides into cavity.
-Prick with fork on bottom.
-Bake @ 425 until edges are golden brown, remove from oven but leave oven on.
While quiche cups are baking:
-Melt butter in pan.
-Stir in sugar until dissolved.
-Add onions and stir until coated.
-Cook stirring occasionally until onions are a nice dark brown and even a little crispy in places.
-Remove from heat.
After you have removed quiches from the oven and onions from heat:
-Mix together eggs, cream and salt & pepper.
Assembling the quiche:
-Remove dough cups to a baking sheet.
-Cover the bottom of each cup with a couple caramelized onions (depending on how small they cooked down too).
-Add 2 tsp of egg mixture (don't worry if it leaks out the bottom, you can always go back and add more before the next step)
-Add a tsp of goat cheese.
-Top with one or two cilantro leaves.
-Pop back in the oven for about ten minutes. This is just to cook the egg so keep an eye on it.
Shampoo, rinse and repeat for any remaining batches. Two pie dough recipes did almost two full (24) mini muffin tins. You may get more or less depending on how thick your dough is and how heavily you fill your cups with ingredients.
The beauty of these is they taste good the day you make them, the next day warmed up in the oven and even on the third day warmed up in the microwave.
Bon Apetit!~
http://untilwednesdaycalls.blogspot.com/2010/01/mini-goat-cheese-onion-quiches-recipe.html
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Pistachio Cocoa Nib Macaron With Bourbon Buttercream: (Kopie)
*****
Makes about 25 macarons (more or less depending on the size)
Note: having spent the last 13 years in America, I got completely used to using cups while still using grams. There are times I favor one over the other but really, it's more about ratios than anything else, in either system
To convert easily from one to the other, use this conversion table from Gourmet Sleuth.
For the shells:
200 gr powdered sugar
55 gr almonds (slivered, blanched, sliced, whatever you like)
55 gr pistachios (roasted, unsalted)
90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)
25 gr granulated sugar
1/2 cup cocoa nibs
For the buttercream:
3 egg yolks
1/2 cup sugar
1/4 cup water
1 1/2 sticks unsalted butter, at room temperature
2-3 tablespoons Bourbon
Prepare the macarons:
Place the powdered sugar, almonds and pistachios in a food processor and give them a good pulse until the nuts are finely ground. Sift if desired.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Sprinkle with cocoa nibs. Let the macarons sit out for 30 minutes to an hour to harden their shells.
When you are ready to bake, preheat the oven to 280F.
Bake the macarons for 15 to 20 minutes, depending on their size. Let cool.
Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky).
Prepare the buttercream:
Place the yolks in a stand mixer, fitted with the whisk attachment.
Bring the sugar and water to 238F in a medium saucepan set over high heat. Slowly pour the hot syrup over the egg yolks and continue to whisk until cold. Change to the paddle attachment and beat in the butter, one tablespoon at a time. Add the bourbon to the buttercream. Continue to beat for a few seconds until completely smooth.
Assemble the macarons:
Fill the macarons with the buttercream (pipe or spoon about 1 tablespoon per macaron) and store in the fridge for at least 48 hours before eating (the shell should be crisp without shattering in your hands and the center soft without being too mushy).
http://www.mytartelette.com/2010/12/recipe-pistachio-cocoa-nib-macarons.html
Note: having spent the last 13 years in America, I got completely used to using cups while still using grams. There are times I favor one over the other but really, it's more about ratios than anything else, in either system
To convert easily from one to the other, use this conversion table from Gourmet Sleuth.
For the shells:
200 gr powdered sugar
55 gr almonds (slivered, blanched, sliced, whatever you like)
55 gr pistachios (roasted, unsalted)
90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)
25 gr granulated sugar
1/2 cup cocoa nibs
For the buttercream:
3 egg yolks
1/2 cup sugar
1/4 cup water
1 1/2 sticks unsalted butter, at room temperature
2-3 tablespoons Bourbon
Prepare the macarons:
Place the powdered sugar, almonds and pistachios in a food processor and give them a good pulse until the nuts are finely ground. Sift if desired.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Sprinkle with cocoa nibs. Let the macarons sit out for 30 minutes to an hour to harden their shells.
When you are ready to bake, preheat the oven to 280F.
Bake the macarons for 15 to 20 minutes, depending on their size. Let cool.
Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky).
Prepare the buttercream:
Place the yolks in a stand mixer, fitted with the whisk attachment.
Bring the sugar and water to 238F in a medium saucepan set over high heat. Slowly pour the hot syrup over the egg yolks and continue to whisk until cold. Change to the paddle attachment and beat in the butter, one tablespoon at a time. Add the bourbon to the buttercream. Continue to beat for a few seconds until completely smooth.
Assemble the macarons:
Fill the macarons with the buttercream (pipe or spoon about 1 tablespoon per macaron) and store in the fridge for at least 48 hours before eating (the shell should be crisp without shattering in your hands and the center soft without being too mushy).
http://www.mytartelette.com/2010/12/recipe-pistachio-cocoa-nib-macarons.html
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Chocolate Cake with Coconut-Pecan Frosting (Kopie)
*****
A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.
Ingredients
Serves 8 to 10
Vegetable-oil cooking spray
2 cups cake flour (not self-rising), plus more for pan
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted and cooled
Coconut-Pecan Frosting
1 cup unsweetened shaved or flaked coconut, lightly toasted, for decorating
15 pecan halves, toasted, for decorating
Directions
1. Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Whisk together flour, baking soda, and salt.
2. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk. Beat in chocolate. Pour batter into prepared pan, and smooth top.
3. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 30 minutes. Remove cake from pan, peel off parchment, and let cool completely on rack. Wrap in plastic, and refrigerate until cold, at least 1 hour (or overnight) to make it easier to slice.
4. Using a serrated knife, slice cake horizontally into 3 layers. Spread 1/3 of the frosting over bottom layer. Repeat, layering cake and frosting, finishing with frosting. Mound coconut in center, and arrange pecan halves around edge.
http://www.marthastewart.com/recipe/chocolate-cake-with-coconut-pecan-frosting?backto=true&backtourl=/photogallery/classic-comfort-desserts#slide_1
Ingredients
Serves 8 to 10
Vegetable-oil cooking spray
2 cups cake flour (not self-rising), plus more for pan
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted and cooled
Coconut-Pecan Frosting
1 cup unsweetened shaved or flaked coconut, lightly toasted, for decorating
15 pecan halves, toasted, for decorating
Directions
1. Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Whisk together flour, baking soda, and salt.
2. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk. Beat in chocolate. Pour batter into prepared pan, and smooth top.
3. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 30 minutes. Remove cake from pan, peel off parchment, and let cool completely on rack. Wrap in plastic, and refrigerate until cold, at least 1 hour (or overnight) to make it easier to slice.
4. Using a serrated knife, slice cake horizontally into 3 layers. Spread 1/3 of the frosting over bottom layer. Repeat, layering cake and frosting, finishing with frosting. Mound coconut in center, and arrange pecan halves around edge.
http://www.marthastewart.com/recipe/chocolate-cake-with-coconut-pecan-frosting?backto=true&backtourl=/photogallery/classic-comfort-desserts#slide_1
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Aple crisp (Kopie)
*****
This cinnamon-scented crisp is best served still warm from the oven, topped with a scoop of vanilla, cinnamon, or caramel ice cream. The secret to a crunchy, chunky topping is working the oat mixture into large clumps with your hands -- this helps the topping hold together atop the apples while toasting to a golden brown.
Prep: 20 minutes
Total: 1 hour 25 minutes
Ingredients
Serves 8
3/4 cup all-purpose flour (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Directions
1. Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
2. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
http://www.marthastewart.com/recipe/apple-crisp?backto=true&backtourl=/photogallery/warm-and-cozy-desserts#slide_1
Prep: 20 minutes
Total: 1 hour 25 minutes
Ingredients
Serves 8
3/4 cup all-purpose flour (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Directions
1. Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
2. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
http://www.marthastewart.com/recipe/apple-crisp?backto=true&backtourl=/photogallery/warm-and-cozy-desserts#slide_1
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Aardappeltaart met tonijn (Kopie)
*****
Bereidingstijd: 30 minuten
Personen: 4
Herkomst: Nederland
Categorie: Dieet & Slank - Hoofdgerecht
Hoofdgerechten - Aardappels
Recept is van: Yvonne R
Ingrediënten
1100 gram aardappelen
2 blikjes tonijn (op water)
1 blikje ansjovisfilet (op olie)
300 g worteltjes
4 eieren
100 mL halfvolle melk
peper
ca. 4 el bieslook
Benodigdheden
pureeknijper (of stamper)
Bereiding
1. Schil de aardappelen en kook ze gaar in water met een snufje zout.
2. Laat de tonijn uitlekken en verdeel de vis in stukjes. Snijd de ansjovisfilet in kleine stukjes. Snijd de worteltjes in dunne plakjes.
3. Verwarm de oven voor op 175 °C.
4. Giet de aardappelen af en pureer ze met een pureeknijper (of stamper).
5. Klop de eieren met de melk los en voeg de bieslook en peper toe.
6. Voeg de vis, de wortelplakjes en het eimengsel aan de aardappelpuree toe en roer goed. Doe dit in een ingevette lage ovenschaal en strijk het glad. Zet de taart in het midden van de oven voor ongeveer 40 minuten.
Bevat per eenspersoonsportie
Energie: 440 kCal Eiwit: 42 gram
Vet: 10 gram Koolhydraten: 43 gram
Personen: 4
Herkomst: Nederland
Categorie: Dieet & Slank - Hoofdgerecht
Hoofdgerechten - Aardappels
Recept is van: Yvonne R
Ingrediënten
1100 gram aardappelen
2 blikjes tonijn (op water)
1 blikje ansjovisfilet (op olie)
300 g worteltjes
4 eieren
100 mL halfvolle melk
peper
ca. 4 el bieslook
Benodigdheden
pureeknijper (of stamper)
Bereiding
1. Schil de aardappelen en kook ze gaar in water met een snufje zout.
2. Laat de tonijn uitlekken en verdeel de vis in stukjes. Snijd de ansjovisfilet in kleine stukjes. Snijd de worteltjes in dunne plakjes.
3. Verwarm de oven voor op 175 °C.
4. Giet de aardappelen af en pureer ze met een pureeknijper (of stamper).
5. Klop de eieren met de melk los en voeg de bieslook en peper toe.
6. Voeg de vis, de wortelplakjes en het eimengsel aan de aardappelpuree toe en roer goed. Doe dit in een ingevette lage ovenschaal en strijk het glad. Zet de taart in het midden van de oven voor ongeveer 40 minuten.
Bevat per eenspersoonsportie
Energie: 440 kCal Eiwit: 42 gram
Vet: 10 gram Koolhydraten: 43 gram
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