KATKAT'S KITCHEN
RECIPES FROM KATKAT'S KITCHEN
Beef Caeser Salad
Caesar Salad is one of the classic salads, associated with New York.
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en.wikipedia.org
A Caesar salad is a green salad usually of romaine lettuce, with croutons, shavings of parmesan, and a dressing of lemon juice, olive oil, egg, worcestershire sauce and garlic. it is often served with chicken or prawns, but here in my salad it is served with rare roast beef, making it a beef caeser salad.
Ingredients for Beef Caeser Salad
1 French stick
2 tbsp olive oil, plus extra for cooking
4 slices of Serrano ham
400 g runner beans, trimmed, stringed and sliced
250 g piece of rump steak
1x 240 g bag baby spinach
Several shavings of Parmesan cheese
For the dressing
4 anchovy fillets
2 tablespoons light mayo
½ tbsp Dijon mustard
Juice of 1 lemon
Zest of half a lemon
5 tablespoons of extra virgen olive oil
2 garlic cloves, peeled and finely sliced
Method: How to make beef caesar salad
Preheat the oven to 180°C (fan), 200°C, gas mark 6. Tear the bread into bite-sized pieces and toss in the oil with your hands. Bung in the oven for 10 minutes till crisp and golden. At the same time, lay the ham flat on a baking tray and roast for 10 minutes. Leave both to cool and crisp up.
For the dressing, squash the anchovies with the back of a knife, then finely chop and whisk with 1 tablespoon of water and the rest of the dressing ingredients
Throw the beans into a pan of boiling water for 2 minutes then refresh under cold running water anddrain.
Heat a splash of oil in a hot frying pan, pop the fillet in and fry for 4 minutes on each side. If it’s a little pink for you just finish it in the oven for another few minutes. Rest the fillet for 5 minutes, then slice.
To assemble the salad, toss the spinach and beans in 3–4 tablespoons of the dressing, then toss in the croûtons. Crumble over the crispy ham, scatter over the beef slices and, using a vegetable peeler, shave over some Parmesan. Season and serve with the extra dressing on the side.
Healthy Spelt Flour Courgette Bread
Funny really when I am at home in Spain I get sick to the back teeth of courgettes because they are the one vegetable that are in season all year. I think “oh no not again!”, yet in London where the courgettes are not available all year, the first sight of a bright yellow courgette flower fills me with joy.
Spicy Courgette Bread
is normally made with oil and self raiusing flour, but it is rather bland I wanted to experiment with a recipe for courgette bread that contained less fat and used spelt flour to give it a nuttlier taste, because again the flavour of walnuts can overpower the delicate taste of courgettes.
ZUCCHINI BREAD « Carolina HeartStrings
I love this recipe. This was one of my cousin Laura’s. She loved to bake when we were teenagers and bread was one of her favorite things to make. I had completely forgotten about this wonderful recipe until I was searching …
http://www.carolinaheartstrings.com/
Healthy Spelt Flour Courgette Bread
Ingredients
3 cups spelt flour
1 cup raw cane sugar
1 cup applesauce
3 large free range eggs, lightly beaten
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Preheat oven to 350 degrees.
Lightly coat two 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater set aside. In a large bowl, whisk together sugar, applesauce vanilla, and eggs.
Sieve together flour, baking powder, baking soda and spices. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into the prepared pan, spreading evenly, do not fill the pan more than three quarters full as it expands in the oven. . Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
Sticky Toffee Pudding Cupcake With Salted Caramel
Sticky Toffee Pudding Cupcake With Salted Caramel
was my choice for my workshop weekends recently, I always make my students something sticky to keep their energy up.I have been obsessed with sticky toffee pudding since my post a few weeks ago. Everything has to be sticky sticky rice, sticky toffee, and now sticky toffee cupcakes. The beauty of this recipe is the fact that you can make your own caramel or buy it ready made. The sticky toffee pudding cupcakes are rich and unctious.
Sticky Toffee Pudding Cupcake « Cupcakes and Candles
Toffee has always been one of my very favorite candies, so when I came across this recipe for a brown sugar flavored spongecake topped with a sticky glaze and finished with toffee flavored cream cheese frosting from The …
http://cupcakesandcandles.wordpress.com/
Ingredients for Sticky Toffee Pudding Cupcake With Salted Caramel
180 g dates, pitted and chopped
seeds from 1 vanilla pod
180 g self-raising flour
1 teaspoon bicarbonate of soda
80 g unsalted butter
150 g muscovado sugar
2 eggs, lightly beaten
For the caramel sauce
125 g caster sugar
80 ml double cream
1/2 teaspoon rock salt
seeds from a vanilla pod
For the buttercream
1/2 teaspoon rock salt
160 g butter
200 g vanilla icing sugar
For the buttercream
1/2 tsp salt
1 tsp vanilla extract
160 g butter
200 g icing sugar
Preheat the oven to 180ºC/fan170ºC/gas 4.
Method for Sticky Toffee Pudding Cupcake With Salted Caramel
In a heatproof bowl, pour 180ml boiling water over the dates and leave to soften for 20 minutes. with a fork, gently break up the dates and stir in the vanilla seeds. Sift the flour and bicarbonate of soda into a bowl and set aside. Cream together the butter and sugar for a good 5 minutes until very light and fluffy. Add the eggs gradually, beating between each addition, adding a little flour in between each addition if it looks as though it will curdle. Lastly, fold in the remaining flour and then the date mixture.
Spoon into the cupcake cases and bake for 15–20 minutes (the tops should spring back when pressed with a finger). Remove and leave to cool.
For the caramel
Dissolve the sugar and 60ml water in a havy based pan over a gentle heat, then increase the heat to a boil. Wait a few minutes, leaving the pan undisturbed but watching it like a hawk and, as soon as it changes to a wonderful caramel colour and is thicker, remove immediately from the heat, stand well back, and add the cream. This process must be done carefully because of the high temperature of the sugar it WILL spit. In fact you may think you have destroyed the sauce because it may become too thick to work, but just keep stirring. When all the cream is added add the vanilla and salt. If using shop bopught caramel sauce, add the salt and vanilla.
For the buttercream
Cream the butter and icing sugar for at least 5 minutes with an electric mixer and pipe it over the sticky toffee pudding cupcakes. When the caramel is cold drizzle a generous amount on each cupcake.
Beer braised beef
Beer braised beef is not the sort of meal I was planning to serve on Easter weekend, but it has been cold and wet in London and not the sort of weekend to serve Spring food. So by serving an Brussels recipe we have gone straight back to Winter food. Luckily I have been to the gym at least four times this week, so I can still look forward to my homemade hot cross buns tomorrow. As I used the complete brisket for this meal, it needs long slow cooking, the sort that makes the kitchen warm fragrant and a delight to be in on a cold afternoon.
Beer Braised Beef with Onions | Cookies with Boys
Beer Braised Beef with Onions. Here is yet another recipe from Pioneer Woman. I caught one of her episodes in the fall and was immediately smitten with a roast she slow cooked. While this is not the exact recipe, it is comfort …
http://cookieswithboys.blogspot.com/
Ingredients for Beer braised beef.
2 kg rolled brisket
2 large onions, sliced finely
200 g baby onions, peeled
2 tablespoons horseradish grated
10 g sea salt
50 g butter
750 ml dark British beer
250 ml beef stock
3 bay leaves
25 g tomato concentrate
25 ml olive oil
Roll the brisket in the horseradish, and then fry in butter and olive oil for ten minutes to brown the meat. The olive oil is to stop the butter burning and the butter is for flavour. Melt the butter in a separate casserole dish and fry the onions until dark and golden. Season, add bay leaves,tomato concentrate, beer and beef stock. Put into a casserole dish and cover with greaseproof paper to ensure that the meat does not dry out; put the lid on and cook at 150C for 4 hours. It is almost impossible to overcook this dish, the flavours slowly meld together. Take out the meat and let it rest for ten minutes and reduce the stock if necessary, then thicken with pieces of butter rolled in flour.
Beer braised beef is great with root vegetables added, and it can be made with stout or light beer, but Beer braised beef benefits from long slow cooking.
Maltesers Ice Cream Cake
Maltesers Ice Cream Cake ticks all the right boxes on so many levels it can be made with any chocolate bar, or even a mixture of candy. The flavour of the icecream can be changed and can the flavour of the base. I added nut to the ice cream, on this occasion I used almonds.
Text, Photos, and Ice Cream Cake, plus Easter candy, early!
In case you’ve missed it, I updated the Ice Cream Crunch Cake recipe with some better photos. This was the first photo before. And now this one is up there. I’m so encouraged when I look at those two photos.
http://www.thefrugalgirl.com/
Ice Cream Filled Chocolate Loaf Cake – Cookie Madness
Turning it into an ice cream cake was actually an afterthought, but it worked out so well I can’t wait to do it again and try it with other flavors. For this one I used I used Dreyer’s Samoas flavored ice cream and an easy chocolate …
http://www.cookiemadness.net/
Recipe for Maltesers Ice cream Cake
1 1/2 cups Gold Medal® all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
1 cup chocolate fudge topping
1 1/2quarts (6 cups) vanilla and toffee ice cream, slightly softened
2 cups maltesers coarsely chopped
1 cup whipping cream
1/4 cup chocolate fudge topping
Additional maltesers to garnish
Heat oven to 350ºF.
Method for Maltesers Ice Cream Cake
Grease bottom and side of springform pan, 9×3 or 10×2 3/4 inches, with butter; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies
Variations on Maltesers Ice Cream Cake
Maltesers Ice Cream Cake can be made from any type of chocolate bar, chopped up snickers bars, or even a mixture of candy. Twix bars will give a texture, but they can be decorated with chocoalte eggs on top.
Carrot cake
Every year at Christmas I feel guilty because I never make a cake, and the reason for this is that no one in my family like the idea of a rich fruit cake. Yet every year I feel guilty because I don’t make the effort.
This year I have had a request for a carrot cake, and that does nothing to easy my guilt, because my usual carrot cake recipe is fast and made in the microwave. It is the only thing I actually cook in the microwave, normally I use mine to heat baked beans!
Anyway the carrot cake recipe I usually make is the best I have ever tasted, but I feel I ought to make more of an effort. However, I am still feeling whimsical about my carrot cake. So first of all I made my microwave carrot cake recipe, but used an apricot cream cheese icing, normally I prefer my carrot cake plain, but what the heck it is Christmas.
Chocolate and Orange Bread and Butter Pudding
For me on a cold winter day the ultimate comfort food is bread and butter pudding redolent with spices, enriched with cream and nuts with masses of love. We are not quite in the cold weather but we are at the stage of drizzly days, and today I have got soaked twice on the way to the gym and back, so I figure that is the excuse to make a chocolate orange bread and butter pudding.
Salmon and Asparagus Quiche
Salmon and asparagus quiche is for me the perfect brunch recipe, easy to prepare but a memorable dish.The fragrance of salmon in a Quiche is amazing and salmon and asparagus Quiche are a sublime meeting of tastes and textures.
Easter Sunday brunch April 8
Best Western Sterling Inn Banquet and Conference Center: Breakfast buffet and hot stations including carving stations with ham, lamb, smoked beef brisket and free range turkey along with several other hot dishes including baked salmon piccata and …
www.freep.com
Some people cook salmon and asparagus quiche with smoked salmon, but for me the flavour of smoked salmon though exquisite is too strong and it overpowers the quiche. I like smoked salmon and red pepper quiche as a combination.
Salmon and Asparagus Quiche
Ingredients
For the pastry
200g/7oz shortcrust pastry
1 free-range egg, lightly beaten, for glazing (egg wash)
Filling for salmon and asparagus quiche
3 free-range eggs
200ml/7fl oz double cream
pinch of freshly grated nutmeg
200g/7oz salmon
200g/7oz asparagus spears, blanched
1 red onion, finely sliced
1 teaspoon chilli flakes
1 handful of chopped fresh tarragon
1 lemon, juiced and zested
Sea salt and freshly ground black pepper
Method for salmon and asparagus quiche
Roll out the pastry on a lightly floured surface and line a 20cm/8in well-buttered flan dish. Don’t cut off the edges of the pastry yet. Leave the pastry to chill in the fridge for 20 minutes.
Preheat the oven to 180C/350F/Gas 4.
Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place onto a baking tray and bake blind for 20 minutes. Remove the beans and parchment and brush the pastry with egg wash. Return to the oven for another five minutes to cook the base.
Reduce the oven temperature to 150C/300F/Gas 2.
For the filling, combine the eggs, cream, nutmeg and seasoning in a bowl and mix well. Add the remaining ingredients and pour into the pastry casing.
Bake for 25-30 minutes, or until set. Remove from the oven and leave to cool and set completely.
Serving Smoked Salmon and Asparagus Quiche
Although it can be served with anything such as a full salad and a baked potato, I find it best as a snack with wild rocket or watercress. The peppery taste cuts through the richness of the smoked salmon in the Smoked Salmon and Asparagus Quiche, without destroying the delicate flavour of the asparagus. As well as a light lunch salmon and asparagus quiche is a great brunch recipe, because it can be made ahead of time and popped into the oven at the last minute to warm through.Another great salmon breakfast dish.
The encore to Smoked Salmon and Asparagus Quiche
What to serve after this quiche, well keep it simple, and serve as part of a buffet simple lunch, but don’t follow with a rich second course
I have to say it is lovely cold, but for me it is served best at the same temperature as a tortilla, still with some heat in it, but that is a matter of personal preference my husband likes it cold he thinks the smoked salmon is better cold. However, be both agree that Smoked salmon and asparagus quiche is best not served hot from the oven. I like to serve it at weekends when you have cooked a heavy lunch and quests want a snack before going home.
Variations on salmon and asparagus Quiche
technically you can use any vegetable with a salmon Quiche, but it is better served with a delicate vegetable such as courgettes, a strong vegetable like peas can overpower the salmon. If salmon quiche with asparagus is not your idea of the best way of serving salmon have a look at my salmon cheesecake
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