Tasty Disneylands Slowcooked Beef Stew Bread Bowl Recreated
This special frittata recipe is a quick and easy dinner of eggs mixed with spinach, bacon, cheese and cream
INGREDIENTS
40 g butter
350 g spinach leaves, stalks discarded, washed and shredded
1 tbsp olive oil
200 g rashers of rindless streaky bacon, cut into roughly 2cm pieces
8 eggs
175 ml single cream
100 g gruyere, grated
METHOD
1. Preheat the oven to 200C/180C fan/gas 6. Place a 25cm ovenproof frying pan on a medium heat, add 15g of the butter and the spinach leaves, season with salt and pepper and stir over the heat until the spinach wilts. Drain the spinach and set aside.
2. Place the pan back on the heat and add the olive oil. When the oil is hot, add the bacon pieces and cook for 5–10 minutes or until lightly browned. Using a slotted spoon, transfer the bacon, keeping any fat in the pan, to the spinach.
3. In a large bowl, whisk the eggs with the cream and cheese. Mix in the spinach and bacon and season with salt and pepper to taste.
4. Put the pan back on the heat and add the remaining butter. When the butter is melted and foaming, pour in the egg and cheese mixture and turn the heat down to low. Cook for 3–4 minutes or until the frittata is a light golden colour underneath, then place in the oven and cook for 8–10 minutes or until golden on top and just set in the centre.
5. Slide onto a warmed plate and cut into slices to serve. It can be served hot or at room temperature.
Prep time: 10 min
Cook time: 30 min
Serves: 4
A crunchy biscuit base plus a cherry filling equals a divine dessert in this delightfully easy recipe from Sophie Grigson
-INGREDIENTS
FOR THE BISCUIT BASE
220 g chocolate digestive biscuits
110 g unsalted butter, melted
1 tsp cinnamon
FOR THE FILLING
3 sheets gelatine
150 ml single cream
300 g cream cheese
125 g caster sugar
1 lemon, grated zest and juice
300 g cherries, fresh or canned, pitted
150 ml double cream, whipped
1 egg white
FOR THE SAUCE
250 g cherries, fresh or canned, pitted
1/2 lemons, juice only
sugar, to taste
-METHOD
1. Finely crush the biscuits, and stir in the melted butter and cinnamon. Press the buttery crumbs evenly over the base of a 24cm loose-bottomed flan or tart tin. Refrigerate until set.
2. To make the filling, soak the gelatine leaves in cold water until soft.
3. Bring the single cream to a boil, and then take off the heat. Remove the gelatine leaves from the water, squeeze out any excess water, and stir into the cream, until dissolved. Leave the mixture to cool.
4. Put the cream cheese into a bowl with the sugar, half the lemon zest and lemon juice. Beat together until smooth and creamy.
5. Mix in the single cream mixture and then the cherries.
6. Fold in the whipped cream.
7. Whisk the egg white until it forms stiff peaks, and fold into the cheesecake mixture.
8. Pour the mixture into the tart tin and smooth down lightly. Chill until set, before sprinkling with the remaining lemon zest.
9. For the sauce, place the cherries, lemon juice and sugar to taste, into a food processor or liquidiser and pulse until smooth. Taste and add more sugar if needed. Serve with the cheesecake.
Prep time: 40 min, plus 2-3 hrs setting time
Cook time: 2 min
Serves: 8
recipe :
rich, fresh-tasting dessert ,I used a new recipe I found and made some modifications based on tricks my grandma taught me grin emoticon!!
-Ingredients:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy whipping cream, whipped
2 quarts strawberries, halved, divided
2 quarts blueberries, divided
-Directions
In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top. Yield: 18 servings.
-Nutritional Facts
1 serving (1 cup) equals 168 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 44 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein.
TOTAL TIME: Prep/Total Time: 20 min.
Source: https://tasty999.wordpress.com/
0 Response to "Tasty Disneylands Slowcooked Beef Stew Bread Bowl Recreated"
Post a Comment