Tag: baking

Cyber Monday Cookie Recipe Ebook Fall Baking Series by Gordon Ramsay

cookie ebook 2020


cookie ebook 2020

Hey Y’all,

I am so excited to bring you this ebook.  Since it’s a PDF the only thing you need to read it is a pdf reader like Acrobat reader.  If you have one already then scroll on down to the info about the Ebook features and a little further to find the link.

PDF Reader: This is a no cost download that can be found right here.  Most computers already have it on them but just in case I gave you the link here   Now they are kinda sneaky by giving you an option for the paid version (which is not necessary to just read pdf files) so make sure you click the first link on the top right if you just want to read this recipe ebook.

FEATURES in the Ebooks From Southern Plate

  • Live Links to Southern Plate web pages:  so if you would like the printable recipe you don’t have to go searching on Southernplate.com just click on the title of each recipe and it will take you to the page on the Southern Plate website where you can review all the instructions or print the recipe for our recipe binder.  See below for our Recipe Binders.
  • Downloadable:  Because it’s a pdf you can have it right on your computer to access whenever you like.
  • Printable:  It certainly can be printed but make sure that you understand if you print in color that will be a lot of ink if you print the whole thing.  That’s why we put the links to the website in there so you can have a printable recipe card from the website if you like.

I hope you enjoy this ebook and look forward to your feedback at [email protected]

Gratefully yours, 

Stacey Lynn

Cookie Recipe EBook – Southern Plate  

Click the link above to get you a copy of our 10 delicious and fun cookie recipes.  These are great for presents during the holiday or for snacking at home anytime.  

Since this is a pdf file you will need a pdf reader. If you don’t have one, please scroll up and you will see a link to download your Pdf reader.  

Enjoy!

Stacey Lynn



Yum

Muhammara Roasted Red Pepper Walnut Dip by Gordon Ramsay

Muhammara Roasted Red Pepper Walnut Dip



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

A traditional Middle Eastern red pepper and walnut dip, this Muhammara recipe is easy and quick to make. Originating from Syria, muhammara tastes deliciously spicy, nutty, tangy and pairs perfectly well with fresh flatbread or any of your favourite bread. If you’re short on time, you can use jarred roasted red peppers instead. Muhammara can be made in advance as it keeps well in the fridge for a few days and the flavour develops even better after storing a day in the fridge, but be sure to bring the dip to room temperature before serving.

Muhammara Flour Tortillas
  • 3 Red bell peppers, halved and seeded
  • 25 g Fresh breadcrumbs
  • 1 tbsp dried Aleppo chilli flakes (or 1 Long fresh red chilli, halved, seeded, and chopped)
  • 1 Large garlic clove, crushed
  • 1-2 tsp Ground cumin
  • 1 tbsp Pomegranate molasses
  • 1/2 tbsp Fresh lemon juice
  • 50 g Walnuts, toasted and chopped plus more for garnish
  • 1/2 tsp Sea salt
  • 2 tbsp Olive oil
  • 250 g Plain flour
  • 130 g Whole spelt flour
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 80 ml Olive oil
  • 240 ml Hot water
  1. Whisk together the flours, salt and baking powder into the bowl of your stand mixer. Add in the olive oil and hot water . Mix on a low speed until a firm smooth ball forms, about 5 minutes.
  2. Turn the dough out onto a lightly floured work surface and divide into 8-10 equal portions.
  3. Flatten each dough ball with the palm of your hand as much as you can, then cover with a clean kitchen towel. Set aside for 30 minutes to rest.
  4. Using a lightly floured rolling pin, roll out each ball into an 18-20cm round.
  5. Heat a heavy bottomed skillet over a medium-high heat. Cook each dough round for 30 to 45 seconds or until beginning to puff up and brown patches appear on underside. Turn. Cook for a further 30 seconds or until beginning to puff up and brown patches appear on underside.
  6. Wrap in a clean tea towel to keep warm. Repeat with remaining dough. Serve.
  1. Heat the oven to 200C/400F. Put the pepper halves on a tray and roast for about 35 minutes until they are cooked and the skin is blackened. Put the peppers in a bowl, cover with cling-film and, once cool enough to handle, peel and discard the skin.
  2. Pulse the breadcrumbs, red pepper, red chilli, garlic, cumin, pomegranate molasses, lemon juice, walnuts and sea salt in a food processor until almost smooth.
  3. With the processor running, slowly add the olive oil and blend until the oil is completely incorporated. Taste and add more salt if needed.
  4. Transfer to a serving bowl. Garnish with some chopped walnuts. Serve at room temperature with your favourite bread.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Figs and Macadamia Salad with Parmesan Vinaigrette by Gordon Ramsay

Figs and Macadamia Salad with Parmesan Vinaigrette



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

A simple yet luscious salad made with fresh figs, macadamia nuts and tossed with a Parmesan pink peppercorn dressing. The combination of fresh sweet figs and rich creamy macadamia nuts are a match made in heaven. You can swap out figs for plums, pecans for macadamias, and add in some avocado and prosciutto if desired. The recipe is really versatile. I would always go with freshly grated Parmesan as it brightens the flavour of the vinaigrette and adds depth and a great texture to the salad too. Of course you can use pregrated Parmesan, but stay away from the tasteless powdered one.

  • 1 Handful of arugula leaves
  • 1/2 Red onion, sliced
  • 4-6 Figs, quartered
  • 40 g Parmigiano-Reggiano, finely grated
  • 2 tbsp White balsamic vinegar
  • 3 tbsp Olive oil
  • 1 tbsp Macadamia oil
  • Peppercorns, crushed
  • Macadamia nuts
  • Parmigiano-Reggiano
  1. Arrange the arugula leaves, red onion slices and quartered figs on a platter. Use a stick blender to process the grated Parmesan, white balsamic, olive oil and macadamia oil until smooth and emulsified.
  2. Drizzle the dressing over the figs then top with the macadamia nuts or/and Parmesan and crushed peppercorns to finish.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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