Desperate Housewife
"We are all searching for someone. That special person who will provide us what's missing in our lives. Someone who can offer companionship or assistance or security. And sometimes if we search very hard, we can find someone who provides us with all three. Yes, we are all searching for someone. And if we can't find them, we can only pray they find us."
Saturday, October 15, 2011
Dreamlike shortbread
Ingredients
130g/4½oz butter, softened
60g/2½oz caster sugar, plus extra for sprinkling
130g/4½oz plain flour
60g/2½oz rice flour
pinch salt
Preparation method
1.Cream the butter and sugar together in a large bowl until pale and fluffy. Add the plain flour, rice flour and salt, and stir well until the mixture is smooth and uniform. (I find it easiest to keep pressing the mixture against the side of the bowl to mix it.)
2.Bring the mixture together and press into a 20cm/8in loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into eight pieces with a knife and prick each triangle three times with a fork. Put in the fridge for 30 minutes to firm up.
3.Preheat the oven to 170C/325F/Gas 3.
4.Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown.
5.Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack.
Lorraine Pascale's Chocolate digestive cheesecake
I so want to try this!
This no-bake cheesecake is a stunner and wonderfully rich recipe, so it will serve a good crowd for dessert.
Ingredients
1 x 400g/14oz packet chocolate digestives, crushed to fine crumbs
75g/3oz butter, melted and cooled slightly
800g/1lb 12oz cream cheese
icing sugar, to taste
400g/14oz milk chocolate (35% cocoa solids), or you can use a mixture of 300g/10½oz milk chocolate and 100g/3½oz dark chocolate (70% cocoa solids)
1 tsp vegetable oil
100g/3½oz white chocolate
Preparation method
1.Mix the crushed biscuits and butter together in a bowl with the back of a wooden spoon until well combined.
2.Spoon the mixture into a 23cm/9in springform tin and press down very hard all the way around the base until flat and even.
3.Mix the cream cheese and icing sugar together in a bowl.
4.Meanwhile melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water.
5.Pour a quarter of the chocolate into a jug, stir in the oil, then set aside and keep warm. (The chocolate can also be reheated in the microwave for 20 seconds if it cools down.)
6.Place a large dollop of the cream cheese mixture into the bowl of remaining chocolate and stir until well combined. Keep adding the mixture, one dollop at a time, and mixing it vigorously until the chocolate mixture becomes smooth and silky and you have added all of the cream cheese.
7.Pour the mixture onto the biscuit base and use the back of a large spoon to smooth the top, pressing down so that no gaps remain. Chill the cheesecake in the fridge for 20 minutes, or until the chocolate top begins to firm. The cheesecake can also be placed into the freezer for 10 minutes to set.
8.Melt the white chocolate in a heatproof bowl set over a pan of simmering water and make sure the jug of milk chocolate is nice and runny.
9.Remove the cheesecake from the fridge and pour the milk chocolate on top, spreading it out as you go until the top is completely covered. (For a smooth finish, pick up the cheesecake and tilt it back and forth, letting the chocolate run over and cover the cream cheese filling.)
10.Drizzle white chocolate lines across the top about 2cm/¾in apart. The neatest way to do this is by putting the chocolate into a piping bag fitted with a very small nozzle.
11.Place the cheesecake so the lines are running towards you, then take a cocktail stick and drag it from left to right, making lines from left to right 2cm/¾in apart to form a grid. Drag the cocktail stick once again from right to left between the toothpick lines that you have just made. You will need to do this quite quickly so the chocolate lines are still runny. Leave the cheesecake in a cool place to set for about two hours.
12.Run a sharp knife around the inside of the tin and carefully remove the cake. Serve in wedges with a drizzle of single cream.
Over 2 hours
preparation time
No cooking required
cooking time
Serves 10
Tuesday, June 21, 2011
Oeufs En Cocotte à La Suisse
Ingredients:
8 eggs 240 ml double cream
125 g gruyere cheese,
finely grated nutmeg,
ground pepper,
Directions:
1 Pre-heat the oven to 190° C (375° F - gas 5)
2 Grease 4 ramekins well and place in a baking dish or roasting tin, to which sufficient hot water has been added to come up half way up the sides of the ramekins.
3 Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
4 Bake for about 6 minutes until the mixture is just set.
Read more: http://www.food.com/recipe/oeufs-en-cocotte-la-suisse-458303#ixzz1Pwgnqp58..
Weight Watchers Au Gratin Potatoes (low fat)
Ingredients:
1 tablespoon butter
1 medium onion, thinly sliced
1 -2 tablespoon flour
2 cups nonfat milk
2 lbs potatoes, thinly sliced
1 cup shredded low-fat cheese
1 teaspoon salt
1/4 teaspoon black pepper
Directions:Prep Time: 20 mins
Total Time: 1 3/4 hrs
1 Heat oven to 375 degrees.
2 Coat a 2-quart baking dish with cooking spray.
3 Melt butter in a large frypan over medium heat; add in onion and cook stirring occasionally until onion begins to brown (about 5 minutes).
4 Stir in flour, then slowly add in milk.
5 Add in potatoes; stir to mix; bring to a boil.
6 Stir in 3/4 cup cheese, salt and black pepper.
7 Pour mixture into prepared baking dish then spread out.
8 Bake for 1 hour uncovered.
9 After 1 hour cooking time cover with foil and continue to bake another 20 minutes more.
10 Change oven to broil heat.
11 Sprinkle the remaining cheese over potatoes and broil 6-inches from heat until the cheese is golden (about 1-2 minutes).
12 Cool 5 minutes before serving.
Read more: http://www.food.com/recipe/weight-watchers-au-gratin-potatoes-3-pts-low-fat-206594#ixzz1PwbSsemg..
Pork Steak
Ingredients
2 tablespoons canola oil
4 pork steaks
salt and pepper
garlic powder
1 large onion, chopped
1 cup fresh mushrooms, sliced or 2 (4 1/2 ounce) cans sliced mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup
1 3/4 cups water
1 (1 ounce) package dry onion soup mix
1 tablespoon Worcestershire sauce
Directions:Prep Time: 20 mins
Total Time: 2 hrs
1 Preheat oven to 350 degrees.
2 Heat oil in large skillet over medium-high heat.
3 Brown steaks on each side.
4 While browning, season steaks with salt, pepper, and garlic powder.
5 Transfer steaks to a 9x13 inch casserole dish.
6 Sauté the onions and mushrooms in the same skillet.
7 Add water, Worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms.
8 Pour sauce over steaks.
9 Cover dish with aluminum foil.10 Bake in preheated oven for 90 minutes.
Read more: http://www.food.com/recipe/pork-steak-42905#ixzz1PwKYuuic..
Sunday, June 19, 2011
Cucumber Salad
Ingredients:
6-8 Servings
2 cucumbers, very thinly sliced
1 red onion, very thinly sliced
2 tablespoons vinegar or 2 tablespoons lemon juice
2 tablespoons low-fat sour cream or 2 tablespoons yogurt
salt and pepper, to taste (I like a lot of pepper)
1/2 teaspoon sugar
1 teaspoon chopped fresh dill
Directions:
1 Mix cucumbers and onions together.
2 Mix rest of ingredients together in a closed bowl and give a shake.
3 Add to cucumbers, chill till very cold & serve.
Read more: http://www.food.com/recipe/cucumber-salad-51721#ixzz1PwfEuYK9..
Sunday, June 12, 2011
Beetroot Salad
Ingredients:
1 (810 g) can baby beets, chilled
200 ml sour cream
1 tablespoon prepared horseradish
1 tablespoon water
1 tablespoon chives, snipped
Directions:
Prep Time: 5 mins
Total Time: 5 mins
1 Drain, wash and drain the beetroot.
2 Cut each in half.
3 Mix the remaining ingredients together and mix through the beets gently and thouroughly.
Recipe from: http://share.food.com/community/JustJanS/style.esi?member_id=29196
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