3 c Glutinous rice ———————————SEASONINGS——————————— 1 1/2 c Coconut cream 1/2 c Sugar 1 ts Salt ———————————–SAUCE———————————– 1 1/4 c Coconut cream 2 tb Sugar 1/4 ts Salt 6 ea Ripe mangoes, well chilled ———————————-GARNISH———————————- 2 tb Sesame seeds, toasted Soak the rice in cold water for 2 hours. Drain. Line a steamer with cheesecloth, heat steamer & lay rice on the cheesecloth. Steam for 30 minutes or until cooked through. The rice will become glossy. Mix the SEASONINGS ingredients in a large bowl & gently mix in the hot steamed rice. Cover tightly & let soak for 30 minutes to absorb the coconut flavour. Blend the SAUCE ingredients in a pot & heat until it just reaches the boiling point. Let cool. Peel the mangoes, slice lengthwise & remove the pits. Divide the rice among 6 plates. Place mango slices on top & cover with the sauce. Sprinkle with the sesame seeds & serve. |
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1/4 c Crumbled mild gorganzola Cheese 1/2 c Butter 3 tb Grated parmesan cheese 1/4 c Whipping cream, warm Pepper Prepare gnocchi according to gnocchi recipe. Bring a pan of saltd water to a boil and warm a bowl. Put gorgazola into bowl with butter and a pinch of pepper and blend until creamy with a wooden spoon. Stir in parmesan and heated cream. Keep warm. Add gnocchi carefully to boiling water. Stir and cook briskly. When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce. Stir well to coat with sauce and serve immediately. |
3 1/2 c Milk 3/4 c Fine semolina 1/2 c Butter 6 tb Parmesan cheese 2 Egg yolks Salt Pepper Pinch of ground nutmeg Breadcrumbs These are sometimes thought to be a Roman specialty, but in fact they are eaten all over Italy. Heat milk with a pinch of salt, and when it boils gradually add semolina, stirring the whole time with a wooden spoon to avoid lumps. Continue to cook, stirring, for 20 minutes. Remove from heat and add 2 tablespoons butter in small pieces. then gradually stir in 2 tablespoons parmesan cheese, the egg yolk, one at a time, a pinch of pepper and nutmeg. Oil 1 or 2 large dishes or clean marble kitchen slab and pour semolina mixture on. Spread out to 1/2-inch thickness using a cold wet spatula and allow to cool. Preheat oven to 350 degree F (175 degree C). Melt remaining 6 tablespoons butter; use some of butter to grease the casserole you want to cook and serve gnocchi in. Cut out squares ot circles of semolina dough and place in greased dish. Drizzle with butter and sprinkle with parmesan, add a second layer of gnocchi, and so on. Sprinkle breadcrumbs over gnocchi and bake for about 20 minutes or until golden brown. |
6 lg Baking potato 2 Egg 2 1/2 c All purpose flour 9 qt Water 3 tb Kosher salt 2 tb Butter Grated Parmesan cheese (See also: Tomato-Porcini Sauce.) Bake potatoes until tender. While hot, cut in half and scoop out pulp. Work pulp through ricer into large bowl (or mash using up-and-down motion only). Using fork, stir in eggs. Blend in 1/2 cup flour. Turn dough out onto work surface. Gradually knead in 2 cups flour. Continue kneading until smooth and elastic, about 10 minutes. Shape dough into 6×4-inch loaf. Cut loaf into 1-inch strips. Roll strips into cylinders 1/2 inch in diameter. Cut cylinders into 1 1/4-inch pieces. Boil 1 piece 2 to 3 minutes. If piece falls apart, add more flour to dough 1/4 cup at a time until pieces hold together when boiled. Using floured fork, press tines downward into each piece so it curls around fork. Arrange in single layer without touching on generously floured towel. Let gnocchi stand 3 to 4 hours at room temperature to dry. Bring water and salt to boil. Add gnocchi. Stir gently with wooden spoon. When gnocchi come to surface let cook 2 minutes. Drain well. Place on platter. Spoon Tomato-Porcini Sauce over. Dot with butter. Sprinkle with Parmesan. |
1/2 c Quick-cooking rolled oats 3 tb Butter 2/3 c Granulated sugar 1 Egg 1/3 c Plain low-fat yogurt 1 ts Vanilla 1 c All-purpose flour 1/4 c Unsweetened cocoa powder, -sifted 1 ts Baking powder 1 ts Baking soda 1/4 ts Salt ———————————–ICING———————————– 1/2 c Icing sugar 1 tb Unsweetened cocoa powder 1 tb Light cream cheese 1 tb Milk In small bowl, mix rolled oats with 1 cup hot water. Let cool. In large bowl, cream butter with sugar; beat in egg, yogurt and vanilla. Stir in oats. In separate bowl, mix flour, cocoa, baking powder, baking soda and salt. Stir in oats mixture just until combined. Do not overmix. Pour batter into greased 8-inch square cake pan. Bake in 350F 180C oven for 30-35 minutes or until centre springs back when lightly pressed. Let cool. Icing: Beat together icing sugar, cocoa and cream cheese; beat in milk until smooth. Spread over cake. Per serving: about 120 calories, 2 g Protein, 3 g fat, 21 g carbohydrate Source: Canadian Living [magazine] Jul 95 Contributed by: Mabel Wong, Yellowknife, Northwest Territories, Canada Go-Lite is a collection of recipes compiled by Anne Lindsay and presented in “Health & Well-Fare” article [-=PAM=-] PA_Meadows@msn.com |
1 tb Olive oil 1/2 c Diced red onion 2 Garlice cloves, minced 2 bn Fresh spinach, stemmed, -chopped 2 oz Soft fresh goat cheese (such -as Montrachet) 1/3 c Toasted pine nuts 3 tb Grated parmesan cheese 1/2 ts Minced fresh rosemary or 1/4 -tsp dried, crumbled. 1/2 ts Grated lemon peel 4 Frozen phyllo pastry sheets, -thawed 1/2 c (1 stick) unsalted butter, -melted Greens, a vegetarian restaurant in San Francisco, serves these terrific pastries Makes 12 heat oil in heavy large skillet over medium heat. Add onion and garlic and saute 5 minutes. INcrease heat to high. Add spinach and saute until wilted, about 5 minutes. Drain spinach mixture, pressing on solids to release as much liquid as possible. Transfer to bowl and cool completely. Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to taste with salt and pepper. Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling at 1 end of dough strip. Starting at 1 corner,fold pastry over filling, forming triangle. Repeat, folding up length of pastry as for flag. Brush wit butter. Repeat with remaining pastry,butter and filling. Transfer turnovers to baking sheet. Cover and chill. Preheat oven to 375F. Bake turnover until golden, about 12 minutes. Cool slightly and serve. Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon Stevens |
2 ts Dijon mustard 4 c Bibb lettuce, cleaned 2 tb Red wine vinegar 1/4 lb Goat cheese 6 tb Vegetable oil 4 Sundried tomatoes Fresh ground pepper 2 c Radiccio, cleaned 1. Make the dressing by placing the mustard in a bowl and add the vinegar. Start beating with a wire whisk and add the oil slowly as you do. Add the pepper. 2. Divide the dressing evenly between 2 bowls. Put the radiccio leaves int one of the bowls and toss well. Place the Bibb lettuce leaves in the other and toss. 3. Arrange a ring of radiccio around the outer edge of each plate. Place t Bibb lettuce in the center. Crumble the goat cheese over the lettuce. Distribute the tomatoes evenly over the goat cheese on each plate. |
3 100g somerset goat’s cheese 2 Spanish onions 2 tb Olive oil 1 oz Butter Mixed green salad Rocket 3 tb Sherry vinegar 3 tb Caster sugar 4 Sun dried tomatoes Salt & pepper ——————————FOR THE DRESSING—————————— 2 tb Red wine vinegar 2 tb Sherry vinegar 8 tb Olive oil 8 tb Sesame oil Salt & pepper Make the dressing by combining the vinegars and seasoning and then vigorously whisking in the combined oils to make a ‘creamy’ emulsion. Chop the tomatoes very finely, add them to the dressing, and leave to stand on one side. Peel the onions and slice them into rings, no more than 1/4in thick preferably finer. Put the oil and butter into a frying pan and heat over a moderate flame. Once the butter has finished bubling, add the onion rings, stirring round until they are all well coated. Cook for about 15 minutes, tossing and stirring frequently until the onions have softened and taken on a little colour. Remove the pan from the heat and set aside. Slice the goats cheeses into halves. Turn the grill on high. Quickly dress the salad leaves with a little of the dressing and divide between 6 plates. Then place the cheese halves on a baking tray, cut side up, and put under for about 5 minutes, or until the tops are covered with golden brown freckles and the cheese inside has started to melt. Put the onions back over a high flame and, stirring continually, tip in the sherry vinegar and sugar. Bubble furiously for a couple of minutes until you can see the juices have turned syrupy. Remove from the heat and season lavishly with salt and pepper. To serve, put a goat’s cheese half on each plate with the salad and then strew with the sweet and sour onions. Finally, dress with another tablespoon of the dressing, making sure that each plate gets a good sprinkling of sun-dried tomatoes. |
5 oz Godiva Liqueur, divided 20 Ladyfingers 1 lb Marscarpone Cheese 4 oz Dark Chocolate, grated 1/2 c Espresso 2 Eggs, seperated 1/3 c Confectioner’s Sugar Mix 3 oz of Godiva Liqueur with espresso. Dip ladyfingers into coffee and place in a single layer in shallow baking dish. Cover with any remaining liquid. Beat together marscarpone cheese, egg yolks, sugar aon the remaining liqueur until smooth. Whip egg whites until stiff; fold into cheese mixture. Pour cheese over ladyfingers; sprinkle with chocolate and refrigerate overnight. Source: Godiva Liqueur |
1 pk Pillsbury Hot Roll Mix 1/2 c Finely chopped red bell -pepper 2 tb Oil 8 1/2 oz Can Green Giant Cream -Style Sweet Corn 3 tb Water 1 Egg 4 oz Monterey Jack Cheese with -Jalapeno Peppers, cut -into 24 equal pieces 1 tb Butter, melted Grease 13 x 9″ pan. In large bowl, combine flour mixture with yeast from foil packet; mix well. In small saucepan over medium-low heat, cook bell pepper in oil until tender. Stir in corn and water; heat to 120 to 130 degrees. Stir hot corn mixture and egg into flour mixture until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 minutes. Divide dough into 24 pieces. Shape each piece of dough around 1 piece of cheese, pulling dough under and sealing edges to make a smooth top. Place, seam side down, in greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 30 minutes. Heat oven to 375 degrees. Uncover dough. Bake for 25 to 30 minutes or until golden brown. Brush with butter; remove from pan. |