Tag: recipes

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

Coleen’s Recipes: JELLIED CRANBERRY-APPLE SAUCE by Gordon Ramsay

Coleen's Recipes: JELLIED CRANBERRY-APPLE SAUCE


CRANBERRY-APPLE SAUCE

This is a recipe for those jellied cranberry sauce purists out there. It has only four ingredients, PLUS it couldn’t be easier to make. My picky-picky husband loves 100% jellied cranberry sauce, but it is a little too tart for me.

With the addition of a couple of medium sized Gala apples…..that “pucker-tart” cranberry taste is mellowed just enough…it is perfect…..and picky-picky husband likes it too!! 


Whether you make half a recipe or a double a recipe, this is quick and easy. Did you know you can freeze jellied cranberry sauce?  I just put the leftover sauce in the freezer. No need to defrost a big old container of it since it never really freezes hard, you can just take a scoop out and leave the rest in the freezer (GREAT tip for us empty nesters!!)

Simple Ingredients:
12 ounces (3 cups) fresh cranberries (frozen is OK)

2 medium size Gala apples (cored but NOT peeled)

1 1/4 cups granulated sugar
1 cup water


Wash and sort the berries, throwing away any light pink or mushy ones. If I’m using frozen cranberries, I don’t even thaw them.

Core (but don’t peel) 2 medium sized Gala apples. Chop fine in the food processor.

Put the cranberries, chopped apples, sugar and water in a heavy pot and bring to a boil(cover cooking cranberries with a splatter screen to reduce any mess). After it boils for a minute or so, turn the heat WAY DOWN to just a MILD simmer and cook for 20 minutes (stirring occasionally). 

After 20 minutes, remove from heat and use something like the back of a spoon to PRESS the berries through a strainer and into a bowl. It takes a few minutes, but just keep pressing until all you have left, in the strainer, is skins and seeds (throw that part away). 

Stir, the strained cranberry sauce,then chill in the fridge; sauce will thicken as it cools.


ENJOY !!! 

 

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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