Tag: tsp

Beef Medallions with Fresh Horseradish Cream – Perfect for the Middle of Fallmer

This time of year can be a little schizophrenic for a cook.
We’ve not quite let go of summer and its fast, fresh food; but at the same
time, the cooler weather has us craving hearty, more comforting fall fare. This
beef medallions with fresh horseradish cream recipe is delicious nod to that
kind of seasonal culinary dilemma.


The combination of the sweet, juicy tomato salad base,
along with the seared beef, and aromatic sauce works whether you’re enjoying it on
a warm autumn day, or cold, rainy night. My only regret is I didn’t have any
crusty bread around to soak up all those incredible juices. That’s a rookie
mistake any time of year!

Like I said in the video, horseradish is easy
to find these days, especially in the higher-end grocery chains. It’s usually
sold by the pound, so don’t be afraid to ask the produce person to cut you off
a smaller piece, as the roots can get pretty big. If you’ve never used fresh
horseradish before, I hope you check it out soon. Enjoy!


Ingredients for 2 portions:
2 tbsp vegetable oil for frying
4 pieces (about 3-oz each) beef top sirloin, pounded into
1/4-inch thick medallions
salt, pepper, and cayenne to taste
flour as needed
2 cups cherry tomatoes, quartered
1 tbsp rice vinegar
1/2 tsp salt
1/4 tsp sugar
freshly ground black pepper to taste
For the horseradish cream:
1/3 cup crème fraiche
2 tbsp freshly, finely grated horseradish root
pinch of salt

No-Bake Cheesecake Flag Cake – Let Your Fruit Flag Fly!

I’ve been avoiding doing a no-bake cheesecake recipe,
despite the many food wishes for it, simply because I love the dense, rich
texture of the traditional baked version so much that it seems almost a crime
to do something like this instead.


That’s a silly attitude, as these are two entirely different
desserts, and since I needed a white canvas on which to demo the fruity, 4th of July flag
design seen herein, I decided to go for it. The fact that we just had our first
real heat wave of the summer didn’t hurt either.

That you can make this lovely, sweet treat without
turning on the oven is probably enough of a reason to give this serious
consideration. Besides the taste and texture, I think your guests will enjoy
the iconic stars and stripes design provided by the fresh blueberries and
strawberries.


Everyone knows that if you eat enough fresh fruit with a
dessert, it cancels out the negative effects from the sugar and the fat, or at
least that’s what I’ve always assumed. Anyway, there is no greater tribute an
American cook can pay to this great democracy of ours, than to make a shortcut dessert that
looks like our flag. USA! USA! USA! I hope you give this a try soon. Enjoy!


Ingredients for 12 portions:
For the crust:
1 1/2 cups finely crushed graham cracker crumbs
6 tbsp melted butter
1/4 cup white sugar
2 tbsp unsweetened cocoa powder
For the filling:
2 cups (1 pound) cream cheese (I used half regular and half mascarpone)
2 tsp grated lemon zest
2 tsp lemon juice
1 tsp vanilla extract
1 1/4 cups cold heavy whipping cream (36% fat)
1/3 cup white sugar

Brigadeiros

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

A favourite Brazilian chocolaty sweet that is chewy like a bonbon. Easy to make and scrumptious to eat, serve them in little cake cases for easy pick up. These classic Brigadeiros would make the perfect food gift for friends and family. If preferred coat in multi-coloured sugar strands instead – ideal for kids parties. These simple treats only take 40 mins to make and just delicious.

  • Serves: 4

  • Prep time: 25 mins

    plus cooling time

  • Cooking time: 15 mins

  • Total time: 40 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Add finely grated orange rind for a zest twist, and try rolling the mixture in different coloured cake decorations for a colourful display.

Ingredients

  • 397g can sweetened condensed milk
  • 4tbsp cocoa powder
  • ¼tsp salt
  • 30g unsalted butter
  • 1tsp vanilla extract
  • Chocolate strands for decoration

Method

  1. Pour the condensed milk into a heavy based saucepan. Sift the cocoa powder on top and mix in along with the salt.
  2. Cook, stirring constantly, over a low heat, keeping the mixture barely simmering to prevent burning and sticking and cook for 10-15 mins, until mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
  3. Remove from heat and stir in the butter and the vanilla. Scrape into a heatproof bowl and leave to cool then chill for about 30 mins.
  4. Divide the mixture into approx.20 pieces and each piece into a ball – if the mixture is too sticky to handle, brush your hands light with a little vegetable oil.
  5. Put the chocolate strands on a small plate and roll each sweetie in the strands to coat all over then place in a small cake case and chill until ready to serve.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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