Sunday, October 18, 2015
2 tablespoon lemon juice
1 cup olive oil
2 teaspoon salt
2 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
4 rock lobster tails
Preheat grill for high heat.
Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
Lightly oil grill grate. Place tails, flesh side down, on preheated grill.
Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade.
Lobster is done when opaque and firm to the touch.
1/2 cup butter
2 cup sliced fresh mushrooms
1 kg g lobster meat, diced
1/2 cup all-purpose flour
2 cup chicken broth
2 cup heavy cream
1 teaspoon pepper
1 cup freshly grated Parmesan cheese
Melt the butter in a saucepan over medium heat.
Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes.
Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking for other 5 minutes.
Serve over rice or pasta.
Sunday, October 11, 2015
500 g flour
360 g sugar
3 tablespoons unsweetened cocoa
4 teaspoons baking powder
1 teaspoon sodium bircabonate
300 g chocolate chips
180 g seed oil
500ml whole milk
vanilla flavoring to taste
Mix in a bowl all the dry ingredients: cocoa, sugar, baking powder, baking soda, sifted flour and possibly a pinch of salt.
In another bowl, beat the egg and add the vegetable oil and milk; stir just to mix the ingredients
Transfer the liquid mixture into the bowl with the dry ingredients and stir to mix well.
Stir in chocolate chips or chopped chocolate leaving a bit 'for later.
Spread the batter into the muffin mold where you prepared the maps for muffins filling each cookie cutter to 3/4 of capacity.
Sprinkle each muffin with chocolate chips
Bake the cookies at 180 ° C for about 17 minutes or until cooked.
Wednesday, October 7, 2015
400 gms Sugar (grounded)
8 Cardamom (small)
400 gms Wheat flour
800 gms Ghee
200 gms Khoya
100 gms Soaked almond (finely chopped)
30 g Dalchini
Melt 300 gms of ghee and mix it in wheat flour. Make a stiff dough using very little water.
Heat the rest of the ghee in a kadahi. Make about 40 balls with the dough.
Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 2 tbsp ghee in kadahi.
Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds.
Mix well. Serve churma laddoo in a plate.
Friday, October 2, 2015
600 g flour
60 g of butter
10 g of yeast
zest of 1 orange
1 vanilla bean
80 g of sugar
250 ml of milk
For the filling
1 egg, butter
1.Mix the flour with the butter, baking powder, zest of orange peel, the seeds of the vanilla bean, the zuccchero, eggs and milk until dough is soft and elastic.
Form a ball, cover with plastic wrap and let rest in refrigerator for 40 minutes.
Divide the dough into balls regularly from about 40 g each (-25 24 balls)
Roll the balls in his hands and farcitene with Nutella or jam.
As the stuffed, close them again and formed the balls.
3.Arrange in pan
Line a cake pan about 30 cm in diameter with a sheet of parchment paper, Put the balls in tortiera.Coprite and let rise for 2 hours.
4.Complete and bake
spent the rising time, brushing the surface with beaten egg and a little butter melted Put in the oven at 160 C and bake for about 40 min. Sprinkle with a little' of icing sugar (opcional )