Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Milk | 2 ¼ cups |
| 2. |
Heavy whipping cream
|
1 cup |
| 3. |
White sugar
|
¾ cup |
| 4. | Vanilla extract | 2 teaspoons |
Cooking
1 . Stage
Stir milk, cream, and sugar in a saucepan over low heat until sugar has dissolved. Heat just until the mixture is hot and a small ring of foam appears around the edge.
2 . Stage
Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
3 . Stage
Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
4 . Stage
When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in the freezer to ripen, 2 to 3 hours.
1 . In a large pot, heat oil over medium. Add onion, fennel, and garlic; cook 3 to4 minutes, stirring frequently, or until starting to soften.
2 . Add broth, potatoes, tomato, and saffron, if using. Bring to a simmer; reduce heat, cover and cook 12 to 15 minutes or until potatoes are tender.
3 . Gently stir in fish and shrimp. Bring back to a simmer 3 to 5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.
1 . Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
2 . Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
3 . Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
4 . Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
5 . Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
1 . Cut cauliflower into 3 or 4 'steaks'. Remove the stem and leaves from each 'steak' using a sharp knife; reserve the florets that have fallen off while slicing steaks.
2 . Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook cauliflower 'steaks' in the hot oil until browned, 3 to 4 minutes per side. Add florets and water to skillet; cover and steam until cauliflower is tender, 10 to 15 minutes.
3 . Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; saute onion until fragrant, about 2 minutes. Add mushrooms and saute until onion is lightly browned and mushrooms are tender, 10 to 15 minutes.
4 . Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5 . Arrange cauliflower 'steaks' and florets on a baking sheet; top with onion-mushroom mixture and Havarti cheese.
6 . Broil in the preheated oven until cheese is melted and bubbling, 2 to 3 minutes.
1 . Peel the onion. Slice randomly. Wash the meat and dry it. In a saucepan in heated oil fry meat on both sides until golden brown. Add onion.
2 . And cook stirring until the onions are fried.
3 . Add honey, soy sauce, and stir. Pour in broth or water and cook over low heat under a lid until meat is soft.
4 . 15 minutes before the meat is ready, heat the butter in a skillet. Add the grapes, sprinkle with sugar, and pour in the soy sauce. Cook for a few minutes while stirring.
5 . Transfer the grapes to the meat, stir.
6 . I made polenta as a side dish.
7 . Bon appetit.
1 . Cut the apples into slices, and grate the pumpkin on a fine grater.
2 . In a deep bowl, mix the egg, milk, sugar, salt and beat with a mixer for several minutes.
3 . Add pumpkin to the egg-milk mixture and mix.
4 . Then pour in flour and baking powder. Stir again.
5 . Smear the baking dish with vegetable oil, pour the dough, smooth it and spread the apples on top a little squeezing into the dough. Bake at 200 degrees for 45-60 minutes.
6 . Cool the cake and remove it from the mold. Bon Appetit!!!
1 . In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
2 . Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
1 . Place the brisket while standing in the roasting pan. Rub meat with sugar on all sides.
2 . Cover and bake for 2.5 hours.
3 . Bon Appetit!!!
4 . Preheat the oven to 150 degrees. Rinse the beef thoroughly and dry.
1 . Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.
2 . Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.
3 . Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.
1 . Pour espresso into a coffee mug. If using a steam wand: Pour milk into a frothing pitcher and insert steam wand at an angle just barely below the surface. Steam for 1 to 2 seconds, then submerge wand a little deeper, still at an angle. Steam until sides of pitcher just start to become top hot to handle, or until milk reaches 140°.
2 . To use a milk frother: In a small saucepan over medium heat, heat milk to 140°. It won't be to a simmer, but hot to the touch. Pourr hot milk into a frothing pitcher or tilt saucepan to the side and insert the frother about 3/4 of the way to the bottom and froth until foamy and milk has thickened and looks like melted ice cream.
3 . To use a french press: Pour milk into a large microwave safe french press. Insert the plunger and lid of the french press and pump the milk until doubled in volume. Remove lid (and anything else metal) and microwave for 30 to 45 seconds, watching carefully to make sure milk doesn’t overflow.
4 . Pour steamed milk into espresso.
1 . Preheat a waffle iron according to manufacturer's instructions. Mix flour, oats, sugar, baking powder, and salt in a large bowl.
2 . Beat egg yolks in another bowl, reserving egg whites in a third bowl. Add buttermilk, milk, and melted butter to egg yolks; beat until well mixed. Pour buttermilk mixture into flour mixture; beat until batter is blended.
3 . Beat egg whites and vanilla extract in a glass or metal bowl until soft peaks form. Fold half the egg whites into the buttermilk batter until egg whites are incorporated; repeat with remaining half.
4 . Ladle batter into preheated waffle iron. Cook until waffles are golden and crisp, about 5 minutes. Transfer waffle to a paper towel-lined plate to prevent sogginess and repeat with remaining batter.
1 . Place 2 scoops of vanilla ice cream into 2 separate serving dishes. Pour fudge sauce onto one scoop per dish; pour strawberry syrup over the other scoops.
2 . Cut banana into quarters. Place 1 quarter on both sides of each split. Sprinkle evenly with marshmallows and chopped walnuts.
1 . Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.