Recipes by Cooking Rookie (Page 17)
Canada Chef
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Slow Cooked Lamb ChopsSourceImprovisedTaste 5 (out of 5)Difficulty 1 (out of 5)IngredientsInstructions1. Preheat a small saucepan on medium-high heat. Pour a tablespoon of oil and when it’s warm (about half a minute) add the chops. Braise them on each side for about 3 minutes.2. In the meantime, process the onion with the garlic in a blender until a smooth… |
1 vote
930 views
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Eggplant Quiche in Potato ShellsA quiche does not have to have a flour base. Try this potato-shells version - an original combination of your favorite comfort foods.SourceImprovisedTaste 5 (out of 5)Difficulty 2 (out of 5)IngredientsInstructions1. Wash the potato, do not peel. Place it whole in a medium sized saucepan, cover with water, bring to a boil, reduce the… |
1 vote
331 views
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Cream of Yam SoupSourceImprovisedTaste 4 (out of 5)Difficulty 1 (out of 5)IngredientsInstructions1. Pell and slice the yams into 1 inch thick slices. Cook with 2 cups of water on medium heat until soft (about 20 minutes).2. Add the milk and puree with an immersion blender or a food processor.3. Season with paprika and salt and continue cooking for… |
1 vote
198 views
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Fish CakesSourceAdapted from “Sauces and Salsas” by Christine FranceTaste 3 (out of 5)Difficulty 3 (out of 5)IngredientsInstructions1. Place the potatoes in a large saucepan of boiling water and cook for 15-20 minutes. Drain and mash with milk and season to taste.2. Puree the fish together with the lemon juice and the mustard in a food… |
2 votes
878 views
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Baked Yam FriesSourceTaste 3 (out of 5)Difficulty 1 (out of 5)IngredientsInstructions1. Peel and slice the yams.2. Preheat the oven to 375F.3. Line a cookie sheet with parchment paper, arrange the yams in a single layer and sprinkle with paprika.4. Bake for 15 minutes, rotate the yams and bake for 15 minutes more.Afterthoughts- I know the title… |
1 vote
646 views
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Green Peas Rye BreadSourceInspired by the Artisan Bread in 5 Minutes a Day. Picture by Harini.Taste 4 (out of 5)Difficulty 2 (out of 5)IngredientsInstructions1. Boil the peas in 1 cup of water. When the peas are done, mash them with an immersion blender and strain through a sieve. Discard the skins and use the remaining mash and liquid.2. In a large… |
1 vote
357 views
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Beet Potato Salad - a Russian VinigretSource Home sweet home Taste 4 (out of 5) Difficulty 2 (out of 5) - lots of chop chop chop Ingredients - 3 medium beets (105 cal) - 3 medium carrots (75 cal) - 3 medium potatoes (490 cal) - 1 medium red onion (60 cal) - 6 large pickled cucumbers (30 cal) - 3 tbsp olive oil (360 cal) - salt and pepper to taste Total 1120 cal, 8… |
1 vote
208 views
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Savory Bread PuddingSourceImprovisedTaste 3 (out of 5)Difficulty 1 (out of 5)IngredientsInstructions1. Cut the bread into 1/2 (1 cm) inch cubes.2. Mix all other ingredients well and pour over the bread. Mix a little more to make sure that all the bread is covered well.3. Preheat the oven to 350F. In the meantime, let the bread stand and soak in the… |
1 vote
359 views
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Coffee Mousse CakeSourceMousse inspired by the Add a Little Love blog; cake, syrup and ganache adapted from “Baking” by James PetersonTaste 5 (out of 5)Difficulty 5 (out of 5)IngredientsInstructionsFor the cake1. Preheat the oven to 350F. Butter a 9-inch cake pan.2. In a bowl, sift together the flour, baking powder, and salt and whisk together.3. Cream… |
2 votes
1510 views
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Smetannik - Russian Sour Cream CakeSourceAttempt to recreate an old grandma's recipeTaste 5 (out of 5)Difficulty 4 (out of 5)IngredientsInstructions1. Mix all the ingredients and divide in 4 equal parts.2. Shape 4 balls with your hands. Roll out into rounds and cut based on the size of a large plate.3. Bake each layer separately for 12 minutes at 450F.4. Cover each… |
1 vote
466 views
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