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Posts Tagged ‘food’

Chocolate Raspberry Pavlova

for the chocolate meringue base:
6 egg whites
300g/1 cup caster (caster) sugar
3 Tbl unsweetened cocoa powder, sieved (sifted)
1 tsp balsamic or red wine vinegar
50g/2 oz. bittersweet chocolate, finely chopped

for the topping:
500ml/2 1?4 cups double (heavy) cream
500g/1 pint raspberries
2-3 Tbl coarsely grated dark chocolate

Salmon With Basil Cream Sauce

From: Wayne Sun wcs5u@galen.med.virginia.edu
Date: Thu, 9 Sep 1993 13:58:43 GMT

Here¬s a recipe from “Gourmet Gazelle Cookbook” that
was printed in the “Washington Post” a couple months back. I
haven¬t tried it yet, but it sounds delicious!

Ingredients:

Exported from MasterCook *

CRANBERRY PINEAPPLE CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Relishes

Serves 6
Any dense bread such as challah, brioche, or sourdough will make rich French toast.

6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 one-inch-thick slices of bread, preferably day old
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Pure maple syrup, for serving (optional)

Here are two simple and delicious sauce recipes you can eaily prepare and use with pumpkin or butternut squash ravioli.

Sauce #1:
1/2 stick butter
Parmesan cheese
salt & pepper to taste

Melt butter and mix with cooked ravioli; finish with parmesan cheese on top. Salt & pepper to taste.

• 1 cup vegetable oil
• Juice of 2 lemons
• 2 tablespoons white-wine vinegar (optional)
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon dried basil (or 1 teaspoon chopped fresh basil)
• Very small pinch cayenne pepper
• 1 medium clove garlic, minced (optional)