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Recipes
Chocolate-dulce de leche tart
By bea1085
To make the crust, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sug...
- Chocolate crust:
- 6 tablespoons (3 ounces/85 g) salted butter, at room temperature
- 1/4 cup (35 g) powdered sugar
- 1 large egg yolk
- 1 cup (140 g) all-purpose flour
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/4 teaspoon fleur de sel or other flaky sea salt
- Filling:
- 8 ounces (230 g) bittersweet or semisweet chocolate, chopped
- 2 large eggs
- 1 1/4 cups (310 ml) whole milk
- 1/2 teaspoon vanilla extract, or 1 teaspoon dark rum
- 1 cup (240 g) dulce de leche
- Whipped cream or vanilla ice cream, for serving (optional)
- Flaky sea salt, for sprinkling over the tart
BACON AND EGG SANDWICH
By bea1085
For smoky barbecue relish, heat oil in a saucepan over medium-high heat and sauté onion and garlic until just tend...
- 50 mlolive oil12rindless bacon rashers 4eggs8thick slices white bread, toasted, buttered Smoky barbecue relish1½ tbspolive oil1Spanish onion, diced2garlic cloves, finely chopped2 tspsmoked paprika1 tspdried chilli flakes400 gmcanned cherry tomatoes (see note)50 mlWorcestershire sauce3thyme sprigs2fresh bay leaves50 mlred wine vinegar1 tbspbrown sugar, or to taste
Marbré
By bea1085
Start slightly toasting the hazelnuts
- 300g milk chocolate - 90g white chocolate - 30g salted butter - 270g sweetened condensed milk - 150g hazelnuts, shell off
CHERRY & SHORTBREAD AFFOGATO
By bea1085
Make your espresso and set it aside
- 1/4 cup hot Espresso (either instant or made with an Espresso maker. I used instant Espresso powder and added a smidgen of sugar) + Vanilla ice cream of gelato, 1-2 scoop per person + canned black or red cherries in syrup, 5 per person + shortbread cookies
Pineapple Margarita Ice Pops
By bea1085
Blend all the ingredients in a blender or food processor until well combined
- 3 cups freshly chopped pineapple
- zest of half a lime
- 1/4 cup fresh lime juice
- 2 pinches sea salt
- 2 tsp caster sugar
- 2 tbsp freshly chopped mint
- 1/3 cup Tequila
- 2 tbsp Cointreau
Vegetable Beef Barley Soup
By bea1085
In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1-1/2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons canola oil
- 3 cups water
- 3 medium potatoes, peeled and diced
- 1 cup sliced fresh carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 teaspoon beef bouillon granules
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8-1/2 ounces) peas, drained
- 1 cup tomato juice
- 3/4 cup medium pearl barley
- 1/2 teaspoon salt
GARLIC BUTTER SPAGHETTI WITH HERBS
By bea1085
Cook the spaghetti according to package directions
- 1 lb. whole wheat spaghetti
- 6 tablespoons butter + more for serving
- 8 cloves garlic, minced
- 1 large bunch basil, chopped
- 1 large bunch baby spinach, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- Parmigiano Reggiano cheese for topping
Rosemary and Garlic Roasted Salmon
By bea1085
Preheat oven to 425°. Peel and chop garlic and rosemary and set aside
- 2 garlic cloves
- 2 fresh 6 rosemary sprigs, about 1 tablespoon chopped
- 1 1/2 to 2 pounds salmon, preferably Copper River Salmon*
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
Paprika-Rubbed Chickens with Roasted Garlic
By bea1085
Preheat oven to 450 degrees
- 2 tablespoons paprika
- 1 teaspoon dried oregano
- Coarse salt
- 2 whole chickens (3 to 3 1/2 pounds each)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 8 heads garlic, halved horizontally
Marinated Mozzarella
By bea1085
Combine oil, herbs, red-pepper flakes, salt, and pepper in a small bowl
- 1 pound fresh mozzarella, cut into 1/4-inch-thick slices
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon red-pepper flakes
- Coarse salt and freshly ground pepper, to taste
- Olives, crackers, bread, and sliced cured meats (such as salami Toscana), for serving