Respuestas
1) Rainbow chochips cookies
Ingredients:
1 cup caster sugar
125g unsalted butter, at room temperature
1 egg
1 tsp vanilla extract
50g almond meal
200g self-raising flour
100g chocolate chips¼ tsp each red, yellow, green and blue food colouring
Preheat oven to 160°C. Beat sugar and butter, add egg and vanilla and beat until well combined. Fold in almond meal, flour, a pinch of salt and chocolate chips. Divide batter among 4 bowls. Add different food colorings to each bowl and stir to combine to make separate red, yellow, green and blue cookie doughs.
2) Roasted strawberry and cream pie
Ingredients:
435g frozen cream vanilla bean pastry rolled to a thickness of 3mm
750g strawberries, hulled, halved if large
1 vanilla bean, split, seeds scraped
2 tbs maple syrup
1 thyme sprig
500g mascarpone cheese
11/2 cups thickened cream
1/3 cup pure icing sugar
1 tsp vanilla bean paste
Preheat oven to 200°C. Line pastry case with baking paper and fill with baking beads. Cook for 25 minutes. Toss together strawberries, vanilla pod and seeds, maple syrup and thyme on a baking tray lined with baking paper, and roast for 16 minutes.
3) Chunky Pancakes
Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup skim milk
3 tablespoons butter, melted
2 eggs
1 tablespoon white sugar
1 teaspoon vanilla extract
1 large banana, diced
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped pecanscooking spray
Combine flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Gently fold in the banana, chocolate chips, and nuts. Cook until bubbles appear on the surface.
4) Orange Pecan French Toast
Ingredients:
1 cup packed brown sugar
1/3 cup butter
2 tablespoons light corn syrup
1/3 cup chopped pecans
12 slices French bread
1 teaspoon grated orange zest
1 cup fresh orange juice
1/2 cup of milk
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 egg whites
2 eggs
1 tablespoon confectioners' sugar
Stir together the brown sugar, melted butter, and corn syrup. Arrange the bread slices in the bottom of the dish . Whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs.
Pour this mixture over the bread, cover and refrigerate for at least one hour, or overnight. Remove the cover and let stand for 20 minutes. Bake for 35 minutes in the preheated oven.
5) Baked Brunch Omelet
Ingredients:
1/2 loaf white bread, cut into cubes
1 1/2 pounds Cheddar cheese, shredded
1 cup cubed cooked ham
8 eggs
2 cups milk
1 pinch salt
1 dash hot pepper sauce, or to taste
1/4 cup chopped green onion
Preheat oven to 350 degrees F. Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat. In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan. Pour water into baking sheet and bake for 60 minutes.
6) Pork with Blueberry Herb Sauce Recipe
Ingredients:
1 garlic clove, minced
1 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless pork loin chops
2 cups fresh blueberries
1/4 cup packed brown sugar
2 tablespoons minced fresh parsley
1 tablespoon balsamic vinegar
2 teaspoons butter
1 teaspoon minced fresh thyme
1 teaspoon fresh sage
In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork.In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350°
7) Winter Fruit Compote Recipe
Ingredients:
1 package fresh or frozen cranberries, thawed
2/3 cup packed brown sugar
1/4 cup orange juice concentrate
2 tablespoons raspberry vinegar
1/2 cup chopped dried apricots
1/2 cup golden raisins
1/2 cup chopped walnuts, toasted
In a 1-1/2-qt. slow cooker, combine cranberries, brown sugar, orange juice concentrate and vinegar. Cook, covered, on low until cranberries pop and mixture is thickened, 1-1/4 to 1-3/4 hours.
8) Turkey Pepper Kabobs Recipe
Ingredients:
1 can unsweetened pineapple chunks
1/4 cup packed brown sugar
2 tablespoons canola oil
2 tablespoons Worcestershire sauce
1 garlic clove, minced
1 teaspoon prepared mustard
1 pound turkey breast tenderloins, cut into 1-inch cubes
1 large sweet onion, cut into 3/4-inch pieces
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
For marinade, mix brown sugar, oil, Worcestershire sauce, garlic, mustard and reserved juice. In another bowl, toss turkey with 1/3 cup marinade; refrigerate, covered, 3 hours. On eight metal or soaked wooden skewers, alternately thread turkey, vegetables and pineapple chunks. Place kabobs on an oiled grill rack over medium heat.
1) Rainbow chochips cookies
Ingredients:
1 cup caster sugar
125g unsalted butter, at room temperature
1 egg
1 tsp vanilla extract
50g almond meal
200g self-raising flour
100g chocolate chips¼ tsp each red, yellow, green and blue food colouring
Preheat oven to 160°C. Beat sugar and butter, add egg and vanilla and beat until well combined. Fold in almond meal, flour, a pinch of salt and chocolate chips. Divide batter among 4 bowls. Add different food colorings to each bowl and stir to combine to make separate red, yellow, green and blue cookie doughs.
2) Roasted strawberry and cream pie
Ingredients:
435g frozen cream vanilla bean pastry rolled to a thickness of 3mm
750g strawberries, hulled, halved if large
1 vanilla bean, split, seeds scraped
2 tbs maple syrup
1 thyme sprig
500g mascarpone cheese
11/2 cups thickened cream
1/3 cup pure icing sugar
1 tsp vanilla bean paste
Preheat oven to 200°C. Line pastry case with baking paper and fill with baking beads. Cook for 25 minutes. Toss together strawberries, vanilla pod and seeds, maple syrup and thyme on a baking tray lined with baking paper, and roast for 16 minutes.
3) Chunky Pancakes
Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup skim milk
3 tablespoons butter, melted
2 eggs
1 tablespoon white sugar
1 teaspoon vanilla extract
1 large banana, diced
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped pecanscooking spray
Combine flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Gently fold in the banana, chocolate chips, and nuts. Cook until bubbles appear on the surface.
4) Orange Pecan French Toast
Ingredients:
1 cup packed brown sugar
1/3 cup butter
2 tablespoons light corn syrup
1/3 cup chopped pecans
12 slices French bread
1 teaspoon grated orange zest
1 cup fresh orange juice
1/2 cup of milk
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 egg whites
2 eggs
1 tablespoon confectioners' sugar
Stir together the brown sugar, melted butter, and corn syrup. Arrange the bread slices in the bottom of the dish . Whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs.
Pour this mixture over the bread, cover and refrigerate for at least one hour, or overnight. Remove the cover and let stand for 20 minutes. Bake for 35 minutes in the preheated oven.
5) Baked Brunch Omelet
Ingredients:
1/2 loaf white bread, cut into cubes
1 1/2 pounds Cheddar cheese, shredded
1 cup cubed cooked ham
8 eggs
2 cups milk
1 pinch salt
1 dash hot pepper sauce, or to taste
1/4 cup chopped green onion
Preheat oven to 350 degrees F. Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat. In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan. Pour water into baking sheet and bake for 60 minutes.
6) Pork with Blueberry Herb Sauce Recipe
Ingredients:
1 garlic clove, minced
1 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless pork loin chops
2 cups fresh blueberries
1/4 cup packed brown sugar
2 tablespoons minced fresh parsley
1 tablespoon balsamic vinegar
2 teaspoons butter
1 teaspoon minced fresh thyme
1 teaspoon fresh sage
In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork.In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350°