Brown Sugar Mango Upside Down Cake
Brown Sugar Mango Upside Down Cake
Pastry:
4oz / 100g Butter
8oz / 200g Plain flour
1oz / 25g Icing sugar, sifted
1 Egg, beaten
Filling:
4 Eggs
8oz / 200g Caster sugar
Grated rind and juice of 2 lemons
4oz / 100g Butter
2 Large cooking apples, peeled and cored
2 Dessert apples, peeled and thinly sliced
1oz / 25g Demerara sugar
The combination of flavours in this version of upside down cake is superb - serve it with chilled sour cream and vanilla ice cream and even the most steadfast calorie counter will give in to temptation.
Line the bottom of a 10in flan tin with silicon paper. Cream together the brown sugar, cinnamon and 100g of the butter and spread over the paper. Peel and thickly slice the mango and arrange on the brown sugar mixture. Beat together the caster sugar and remaining butter and when pale and fluffy add the eggs, lightly beaten, one at a time with a pinch of the flour.
Keep beating well and when all the eggs have been added fold in the flour and add the milk. Spoon on top of the mango slices. Cook for around 35-40 minutes in the baking oven of a 4-door Aga, the bottom of the roasting oven of a 2-door one, or at 180C in a conventional oven.
Turn out onto a large dish to serve - this is at its best warm.
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Lobster Thermidor
Lobster Thermidor
8 Tbsp butter
1/2 lb mushrooms, sliced
3 Tbsp flour
2 cups heavy cream or milk
1/4 cup dry sherry
4 cups cooked lobster meat
Salt
1/3 cup freshly grated parmesan cheese
Preheat the oven to 450 degrees F.
Butter a shallow baking dish. Melt 5 Tbsp of the butter in a sacuepan. Add the mushrooms and cook until they are softened. Remove and set aside.
Melt the remaining 3 Tbsp of the butter, stir in the flour, and cook until smooth and blended. Slowly stir in the cream or milk and cook over low heat, stirring until the sauce is smooth and thickened. Add the sherry and cook 1 minute more.
Remove from the heat and add the lobster and salt to taste. Spoon into the baking dish, sprinkle with cheese and bake about 10 minutes, until the cheese is melted and lightly browned.
MAKES 8 SERVINGS...
Sliced Orange, Avocado, and Watercress Salad
Sliced Orange, Avocado, and Watercress Salad
2 bunches watercress, washed, dried, and stems trimmed
4 large oranges, peeled and sliced
1 large ripe avocado
1/4 cup vegetable oil
1/4 cup orange juice
1 Tbsp white vinegar
1/2 Tsp celery seed
Salt
4 radishes, grated
Arrange the watercress on a large plate or individual salad plates. Distribute the orange slices over each plate. Peel and dice the avocado and scatter the pieces among the orange slices.
Combine the oil, orange juice, vinegar, and celery seed in a jar or small bowl. Shake or whisk to blend the ingredients until smooth and well mixed. Add salt to taste. Pour the dressing over the salad and sprinkle the grated radishes over the top.
MAKES 4 SERVINGS...
Spicy Chicken Avocado Mango Salad
Spicy Chicken Avocado Mango Salad
3 Tbsp light brown sugar
1/4 cup water
1/4 cup + 2 Tbsp fresh lime juice
lime wedges for serving
1 Tbsp chili-garlic sauce
1/4 cup vegetable oil
Salt and ground pepper
One 3 lb roast chicken, skin removed and meat shredded (3 cups)
1 ripe avocad, peeled and cut into 1/2 inch chunks
1 ripe mango, peeled and cut into 1/2 inch chunks
3 scallions, thinly sliced
5 oz mesclun (6 cups)
In a small saucepan, bring the brown sugar and water to a boil. Transfer to a large bowl. Whisk in the lime juice and chili-garlic sauce, let cool. Whisk in th eoil and season with salt and pepper. Add the chicken, mango, avocado and scallions and toss thoroughly with the dressing. Add the mesclun and gently toss. Transfer the chicken salad to plates and serve with the lime wedges.
MAKES 4 SERVINGS...
Tequila-Mint Scallop Tostados
Tequila-Mint Scallop Tostados
2 Tbsp extra-virgin olive oil
2 large tomatoes, chopped
1 small red onion, chopped
2 Serrano chiles, seeded and minced
1 1/2 lbs Sea Scallops
2 Tbsp dry white wine
2 Tbsp Tequila
1/2 cup shredded monterey jack cheese
1/4 cup finely chopped mint, plus 12 mint leaves for a garnish
Salt and ground pepper
12 small outer leaves of Bibb lettuce
2 ripe avocados, mashed with 1 Tbsp lime juice
12 large tortilla chips
1/4 cup grated cotija cheese OR crumbled feta
Lime wedges
heat oil in a skillet. Add tomatoes, onion and chiles and cook over medium heat, stirring until the onion is soft, about 8 minutes. Add the scallops, wine and tequila. Cook until the scallops are opaque, about 3-4 minutes. Turn off the heat and add the monterey jack cheese, chopped mint, and season with salt and pepper.
Arrange 3 lettuce leaves on each plate and fill with the avacado. Spoon the scallops on top. garnish with the tortilla chips, cotija or feta cheese and mint leaves. Serve with lime wedges.
MAKES 4 SERVINGS...
Watermelon Donuts - Easy Breakfast Fun!
Watermelon Donuts - Easy Breakfast Fun!
Watermelon slices shaped like donuts
Sour cream
Sugar to taste
Vanilla to taste
Slivered Almonds
Cut out donut shapes from 1 1/2 inch thick slices of seedless watermelon. Sweeten sour cream with sugar and a touch of vanilla to taste. Frost half of the watermelon donut slices and sprinkle with almonds. Add another layer of watermelon slices and top with sweetened sour cream. Sprinkle toasted slivered almonds and serve.
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Double Cheese Burger by brad
Double Cheese Burger
1 x pan fried burger bun cut in 1/2
Double Cheese fried on the hot plate.
fried rindless bacon.
fried onion.
For those who like a burger without the salad and extras, try this one(an egg goes ok with this one as well)....
Spicy Chicken, Avocado and Mango Salad
Spicy Chicken, Avocado and Mango Salad
TOTAL TIME: 25 MIN
SERVES: 4
Ingredients
3 tablespoons light brown sugar
1/4 cup water
1/4 cup plus 2 tablespoons fresh lime juice, plus lime wedges for serving
1 tablespoon chili-garlic sauce
1/4 cup vegetable oil
Salt and freshly ground pepper
One 3-pound roast chicken, skin removed, meat shredded (3 cups)
1 ripe mango, peeled and cut into 1/2-inch chunks
1 ripe Hass avocado, peeled and cut into 1/2-inch chunks
3 scallions, thinly sliced
5 ounces mesclun (6 cups)
In a small saucepan, bring the brown sugar and water to a boil. Transfer to a large bowl. Whisk in the lime juice and chili-garlic sauce; let cool. Whisk in the oil and season with salt and pepper. Add the chicken, mango, avocado and scallions and toss thoroughly with the dressing. Add the mesclun and gently toss. Transfer the salad to plates and serve with lime wedges.
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Alfredo Sauce
Alfredo Sauce
4 tb Butter
1/2 c Heavy cream
6 tb Parmesan cheese
1 tb Flour
Salt and pepper to taste
Combine ingredients in saucepan, cook & stir (DO NOT BOIL!) until it looks
and feels like Alfredo sauce.
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Sourdough San Francisco Bread
Sourdough San Francisco Bread
1 tb Dry yeast
1 1/2 c Warm water
1 c Sourdough starter
1 tb Sugar
1/2 tb Salt
2 tb Cider vinegar
5 1/2 c White flour
1/2 ts Baking soda
Yellow cornmeal
In lg warmed bowl, sprinkle yeast over water, stir to
dissolve and let stand until bubbly. Blend in starter,
sugar, salt and vinegar. Gradually beat in 3 c of the
flour. Beat at least 3 mins. Turn batter into a lg
oiled glass or ceramic bowl, cover with towel and let
rise in warm place 1 hr or until double in bulk.
Combine 1 c of the remaining flour with baking soda.
Stir batter down and add flour-baking soda mixture.
Gradually add remaining flour to make a stiff dough.
Turn out onto floured board and knead, adding
additional flour only as needed to prevent sticking,
approx 300 strokes of folding and turnin or until
dough is smooth and elastic. Sprinkle a greased baking
sheet with cornmeal. Form dough into 2 oblong loaves
and place on sheet. Cover with towel and let rise in
warm place 1 to 1-1/2 hr or until not quite double in
size. With sharp razor, slash the tops of loaves
diagonally. Mist with water and bake in 450 oven 10
mins. Reduce heat to 400 and bake 35 mins longer or
until bread tests done. For a harder crust, place a
pan of hot water on bottom of oven and mist with water
several times during baking. Remove pan of water after
15 mins of baking. Turn out onto wire rack and cool.
NOTE: If you like your sourdough very dar, remove the
baked bread from the pan or sheet and place under
broiler about 2 mins, or until rich brown in color.
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