Tag: Coat

Roasted Asparagus with Dijon-Lemon Sauce

Roasted Asparagus with Dijon-Lemon Sauce

by Pam on June 25, 2013

I wanted a simple side dish to pair with the Chicken Cutlets with Tarragon-Mushroom Sauce[1] and the Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley[2] that I was making for dinner. I found this recipe on Cooking Light[3] and it looked simple and delicious. It took only minutes to make and we all enjoyed it. My kids aren’t huge fans of asparagus but they thought the sauce was tasty and gobbled it all up. I love that!!!

Preheat the oven to 425 degrees. Line a baking sheet with tin foil. Coat with cooking spray.

Combine the asparagus, 2 teaspoons of olive oil, minced garlic, sea salt and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly. Arrange asparagus mixture in a single layer on the prepared baking sheet. Bake at 425 degrees for 10-12 minutes or until crisp-tender.

Whisk together the remaining 2 teaspoons of olive oil, lemon zest and juice, Dijon mustard, sea salt and freshly cracked pepper, to taste, in a small bowl.

Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley. Serve immediately. Enjoy.



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Roasted Asparagus with Dijon-Lemon Sauce




Yield: 4

Total Time: 10 min.



Ingredients:

1 lb asparagus spears, wooden ends removed
4 tsp olive oil, divided
Sea salt and freshly cracked pepper, to taste
2 cloves of garlic, minced
1 tsp grated lemon zest
2 tbsp fresh lemon juice
1/2 tsp Dijon mustard
1 tbsp chopped fresh parsley

Directions:

Preheat the oven to 425 degrees. Line a baking sheet with tin foil. Coat with cooking spray.

Combine the asparagus, 2 teaspoons of olive oil, minced garlic, sea salt and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly. Arrange asparagus mixture in a single layer on the prepared baking sheet. Bake at 425 degrees for 10-12 minutes or until crisp-tender.

Whisk together the remaining 2 teaspoons of olive oil, lemon zest and juice, Dijon mustard, sea salt and freshly cracked pepper, to taste, in a small bowl.

Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

  1. ^ Chicken Cutlets with Tarragon-Mushroom Sauce (www.gordon-ramsay-recipe.com)
  2. ^ Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley (www.gordon-ramsay-recipe.com)
  3. ^ Cooking Light (www.myrecipes.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Piñata cake

Ingredients

For the cake:

  • 200g butter
  • 200g caster sugar
  • 4 medium eggs
  • 2tsp vanilla extract
  • 200g self-raising flour
  • 1tsp baking powder

For the buttercream:

  • 450g icing sugar
  • 150g butter
  • 1tsp vanilla extract
  • Food colouring; purple, pink, green and blue

To decorate and fill:

  • Hundreds and thousands
  • M&Ms
  • Skittles
  • Haribo sweets
  • Dolly mix

What’s a piñata cake?

Cut into a normal looking sponge cake to reveal a naughty surprise – it’s packed full of sweets!

But how is it done? It’s actually quite easy to hide a hidden centre in your bakes – and we’re here to show you how.

With our simple step-by-step recipe, our piñata cake is much easier to make than you may think. All you have to do is hollow out the inside of the sponge after baking and pack it with a variety of sweets.

You can choose jellied sweets like Haribo or chocolate sweets like M&Ms, just remember to make sure your cake is completely cooled before you add the sweets otherwise they’ll melt inside.

Decorate with different coloured buttercream to make it extra special. We used purple, blue, pink and green, but you could use whichever colours you prefer – you could even go one step further a choose all the colours of the rainbow!

This cake should serve up to 6 people and will last 3 days in an airtight container. This recipe would work just as well with a chocolate cake mixture and you can also fill it with fresh fruits or chocolates – the possibilities are endless!

The cake is named after a classic pinata which kids beat to make the sweets fall out, but we wouldn’t advise taking a bat to this treat: it’s far too tasty to waste. Simply slice into the pinata cake to reveal the surprise. Little eyes will light up seeing the sweets tumble out the middle of this extra special bake.

This cake takes 25 mins to bake and 1hr to fill and decorate.

1

Step 1

Preheat oven 180°C/350°F/Gas Mark 4 and line 2x 21cm/9inch cake tins with greaseproof paper.

2

Step 2

Make your sponges using the all-in-one method, pour all of the ingredients into a large mixing bowl and whisk with an electric hand whisk until combined. Once combined, pour into the cake tins making sure you they’re as even as possible.

3

Step 3

Bake in the oven for 20-25 mins until springy to the touch. Turn the cakes out onto a wire rack and decide which is going to be the base and which is going to be the topper. Turn the base upside down and leave to cool.

4

Step 4

Meanwhile prepare the buttercream. Whisk the butter and vanilla extract and gradually add in the icing sugar until combined. If the mixture is too thick, add a little water, if it’s too thin, add some more icing sugar until it reaches a creamy texture. You don’t want the mixture to be too wet as you’ll be adding food colouring to it later on. Leave to one side.

5

Step 5

Turn the top cake upside down and mark out a circle on the sponge using a sharp knife. Make sure you don’t cut all the way through the sponge, you want to go half way down and scoop out the insides. Do the same to the base cake.

6

Step 6

Once you’re happy with both sponges, cover the outside edges of each layer with a light buttercream. You can do this neatly using a small spoon or spatula.

7

Step 7

Pop the base cake onto your chosen serving plate or board and pack it with different sweets and chocolates. Make a little mound of sweets and when you’re happy with the amount put the topper cake on top like a lid. Press the edges down firmly so they sandwich together.

8

Step 8

Coat the cake in a light buttercream layer – this is a crumb coat which will stop any crumbs from sticking onto your final decorations. Leave to one side to set.

9

Step 9

Split the rest of the buttercream mixture evenly into 4 separate bowls. Add a few drops of food colouring to each e.g. purple, blue, green and pink and mix with a spoon until you’re happy with the colour.

10

Step 10

Spoon the mixtures into individual piping bags and pop them into the fridge to firm for about 5-10 mins, so the colours don’t run or blend when you pipe them onto the cake.

11

Step 11

Take the piping bags out of the fridge and pipe onto the cake. Start from the outside and work in drawing different coloured wavy lines with the nozzle.

12

Step 12

Once you’re happy with the top, work on the sides. Start from the bottom and pipe up the cake edges pulling away as you reach the top of the cake. Sprinkle the cake with hundreds and thousands to finish.

13

Step 13

Serve on a cake stand and cut into the middle of the cake using a sharp knife, revealing the sweetie surprise!

Equipment

  • 2x21cm/9inch cake tins (3cm height)
  • Greaseproof paper
  • Piping bag
  • Electric hand whisk

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Sweet Honey Cornbread

Sweet Honey Cornbread

by Pam on December 11, 2012

This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom[1] for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon[2] and the tossed salad with the Creamy Cilantro Dressing[3] for a comforting and tasty meal that my whole family enjoyed.

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.

Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

 



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Sweet Honey Cornbread




Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.



Ingredients:

1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

Directions:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.



 

References

  1. ^ The Gourmand Mom (thegourmandmom.com)
  2. ^ Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
  3. ^ Creamy Cilantro Dressing (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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