THE THREE ARGUIDOS COOKERY BOOK

There are many forum members, that come from various Countries, so this is the place to post your favourite recipes for the 3A COOKERY BOOK, pictures, talk about your cultures, holiday recommendations and share with other members your Countries Culture. Also share your holiday snaps and your ventures whilst on holiday.

THE THREE ARGUIDOS COOKERY BOOK

Postby HawkEyes1 » Mon Feb 11, 2008 1:19 am

INDEX TO THE THREE ARGUIDOS COOKERY BOOK


Note: Page numbers for Cocktail recipes listed under Beverages, in italics, all refer to pages on bjr's MIX YOUR OWN COCKTAILS thread at:

http://3as.madeleinemccann.org/viewtopic.php?f=16&t=1529

Appetizers
Arguido Aubergine Salad, p.4
Arguido Avocado, p.4
Avocado with Prawns or Shrimp in a Vinaigrette Dressing (see St Valetine's Day Menu), p.3
Avocado with Prawns or Shrimp in a Mayonnaise Sauce (see St Valetine's Day Menu), p.3
Chekaya Cheese Fondue, p.1
Fowl McCann (Barbecued Chicken), p.7
Greek Aubergine Dip with Pita Bread (see Arguido Aubergine Salad), p.4
Highland Prawns, p.1
Latham House Vegetarian Melton Mowbray Pork Pie, p.6
Octopus in Red Wine, p.4
Sauteed Lemon Scallops, p.1
Sauteed Lemon Shrimps, p.1
Spicy Cumin Lemon Shrimps, p.1
Squid in White Wine (substitute for Octopus in Red Wine), p.4
Stuffed Aubergines, Tomatoes, and Mushrooms, p.8
Stuffed Red Peppers with Aubergine, Tomato, and Mushroom, p.8
Stuffed Red Peppers with Couscous, p.8
Stuffed "Well and Truly" Peppers, p.8
Suspect Spare Ribs, p.3
Tapas (see Abuela's post), p.3
Vegetarian Stuffed Red Peppers, p.8
Zeuws Mussels, p.6


Salads
Arguido Avocado Salad, p.4
Mixed Greens with Fennel (see Chekaya Cheese Fondue), p.1
Mixed Greens with Arugula and Fennel (see Chekaya Cheese Fondue), p.1
Spinach Salad, p.8


Stocks and Soups
Clarence Leeks and Tapasto Soup, p.3
French Pumpkin Soup, p.1
Split-Pea Soup (see Strongwood Soup), p.1
Strongwood Soup (Split-Pea and Pork), p.1
Suspect Stew, p.5
Thai Shrimp Soup, p.4
Whoosh Cluck Chicken Stock, p.4
Zeuws Mussels, p.5


Pastas
Nighttime Nut Lasagna, p.6
Sousa's Spaghetti Surprise, p.4


Entrees
Poultry & Meat:
Chicken & Mushroom Pie (see Morg's post), p.3
Confessional Chile Con Carne, p.8
Fowl McCann (Barbecued Chicken), p.7
Marion's Fabulous Chicken, p.6
Metodo3 Omelette, p.3
Pizza with Proscuitto (Ham), Mushrooms, and Olives, p.8
Roast Cornish Game Hen with Rosemary and Lemon (see St Valetine's Day Menu), p.3
Scouse (see Thinker's recipe for Stewing Steak), p.3
Spanish Omelette (see Metodo3 Omelette), p.3
Strongwood Soup (Split-Pea and Pork), p.1
Stuffed Red Peppers with Couscous, p.8
Stuffed "Well and Truly" Peppers, p.8
Suspect Spare Ribs, p.3
Suspect Stew, p.5
Vista Mar Villa Venison Steak, p.5

Seafood:
Highland Prawns, p.1
McCarp Stuffed with Chestnuts, p.3
Octopus in Red Wine, p.4
Sauteed Lemon Scallops, p.1
Sauteed Lemon Shrimps, p.1
Swarthy Portuguese Tuna and Onion Pie, p.8
Spicy Cumin Lemon Shrimps, p.1
Thai Shrimp Soup, p.4
Zeuws Mussels, p.5

Vegetarian:
Algarve Hot Pot (Eggs, Beans, and Tomatoes), p.3
Chekaya Cheese Fondue, p.1
Dal (see Mampilly Moong), p.1
Latham House Vegetarian Melton Mowbray Pork Pie, p.6
Mampilly Moong (Lentil), p.1
Metodo3 Omelette (omitting the Bistro Ham), p.3
Nightime Nut Lasagna, p.6
Pizza with Red Peppers, Mushrooms, and Olives, p.8
Stuffed Aubergines, Tomatoes, and Mushrooms, p.8
Stuffed Red Peppers with Aubergine, Tomato, and Mushroom, p.8
Stuffed Red Peppers with Couscous, p.8
Stuffed "Well and Truly" Peppers, p.8


Salad Dressings, Relishes and Sauces
Balsamic Vinaigrette Dressing, p.1, 8
Barbecue Sauce for Chicken, p.7
Cocktail Sauce for Seafood, p.7
Cumberland Sauce, p.5
Garam Masala (see Mampilly Moong), p.1
Kate's Cranberry Orange Nut Relish, p.3
Vinagrette Dressing (with Wine Vinegar or Lemon Juice), p.8


Desserts
Bailey's Irish Cream Cheesecake, p.1
Baked Apple, with Maple Syrup, Walnuts & Raisins (or Cranberries), p.8
Beachy's Amaretto Cheesecake, p.9
Blackberry and Apple Crumble, p.8
Boozy Passionfruit Sorbet, p.5
Bread and Butter Pudding De Luxe, p.8
Cheesecake da Luz, p.7
Chocolate Mousse, p.1
Chocolate Valentine Hearts, p.2
Dianne's Grapefruit Campari Sorbet, p.4
Easy Passionfruit Mousse, p.3
Fin's Rhubarb Crumble (Crisp), p.6
Kalhua Cheesecake from the Eyrie of HawkEyes, p.9
Keystone Cops Cream Pie, p.8
Ludicrously Sinful Dark-Chocolate Hazelnut Cherry Brownies with Whipped Cream and Bing Cherries or Raspberries, p.1
Rachael's Mango Passionfruit Sorbet, p.4
Rothley Raspberry Cassis Sorbet, p.4
The Twins Own Special Banana Split, p.4


Breads, Cakes, Tortes, and Biscuits (Cookies)
Bailey's Irish Cream Cheesecake, p.1
Beachy's Amaretto Cheesecake, p.9
Ben's Beignets, p.2
Breads (see Chocolate Valentine Hearts), p.2
Casa Liliana Florentines, p.5
Casa Liliana Scones, p.5
Cheesecake da Luz, p.7
Chocolate Mud Cake, p.1
Chocolate Valentine Hearts, p.2
Coffeecakes (see Chocolate Valentine Hearts), p.2
Digestive Biscuits, p.1
French Market Doughnuts, p.2
Fruit Pavlova, p.1
Garlic Bread, p.8
Kalhua Cheesecake from the Eyrie of HawkEyes, p.9
Ludicrously Sinful Dark-Chocolate Hazelnut Cherry Brownies, p.1
Malibu Cake, p.7
Meringue (see Fruit Pavolva), p.1
Most Hurtful, Unhelpful Chocolate Cake of All Times, p.8
Pizza with Proscuitto (Ham), Mushrooms, and Olives, p.8
Pizza with Red Peppers, Mushrooms, and Olives, p.8
Welsh Cakes, p.6


Pastries, Pies, and Tarts
Blackberry and Apple Crumble (Crisp), p.8
Fin's Rhubarb Crumble (Crisp), p.6
Keystone Cops Creme Pie, p.8
Latham House Vegetarian Melton Mowbray "Pork" Pie, p.6
Swarthy Portuguese Tuna and Onion Pie, p.8


What to do with Leftovers
Brioche for Bread and Butter Pudding De Luxe, p.8
Challah for Bread and Butter Pudding De Luxe, p.8
Chicken Legs and/or Wings for Fowl McCann (Barbecued), p.7
French or Italian Bread for Bread and Butter Pudding De Luxe, p.8
French or Italian Bread for Breadcrumbs for Savoury Dishes, p.8
French or Italian Bread for Croutons for Salads, p.8
Garlic Bread, p.8


Sandwiches
French Bistro Ham Arugula Bell Pepper Sandwich, p.1
French Bistro Ham Watercress Bell Pepper Sandwich, p.1
Ham Arugula Bell Pepper Sandwich, p.1
Ham Watercress Bell Pepper Sandwich, p.1
Roast Beef Arugula Bell Pepper Sandwich, p.1
Roast Beef Watercress Bell Pepper Sandwich, p.1
Roast Chicken Arugula Bell Pepper Sandwich, p.1
Roast Chicken Watercress Bell Pepper Sandwich, p.1
Smoked Salmon with Goat Cheese & Capers Sandwich (see Afternoon Tea at Casa Liliana), p.5


Beverages
Captn Morgan's Caf├® au Lait, p.5
Cocktails:
43 South Moulton Street Cocktail (Pastis No.2), p.3
Angel's Spirit, p.3
Aura Kitchen & Bar (The TIV), p.3
Boutique Bar Cocktail (Crouching Tiger), p.2
Boutique Bar Cocktail (Dynamite), p.1
Boutique Bar Cocktail (Spiced Apple Kentucky Crusta), p.1
Burlington Club Cocktail (The Burlington), p.2
Cable Car Martini, p.2
Chiva Mosquito Cocktail, p.1
Ciroc Grape Martini, p.3
Coeur de Cognac Cocktail, p.1
Cosmopolitan Masrtini, p.2
Cuckoo Club Cocktail (The Flight of the Cuckoo), p.3
Cuervo Margarita see Original Cuervo Margarita
Difford's Cocktail (Vesper Martini), p.2
Donovan Bar Cocktail (The London Cocktail), p.2
Drambuie and Soda, p.3
Hakkasan Cocktail (White Buffalo), p.2
Havana Club Rum Cocktail, p.1
Hawksmoor Cocktail (Armillita Chico), p.2
LG and the Hospital Cocktail (Good Passion), p.2
Lanesborough Cocktail (Artemis), p.1
Lanesborough Cocktail (Mojito Martini), p.1
Libertine, The, p.3
Lounge Lover Cocktail (Caipirissima D'Uva), p.3
Match Bar Cocktail (English Cherry Julep), p.3
Meet Cocktail (Halle Berry), p.4
Milk and Honey Cocktail (The Gahtinha), p.3
Nobu Berkeley Cocktail (Japanese Mojito), p.2
Original Cuervo Margarita, p.4
Oxo Tower Cocktail, p.2
Oqo Bar Cocktail (Granny), p.3
Purple Bar at the Sanderson Cocktail (Purple French Martini), p.3
Resh Martini, p.3
Rockwell Cocktail (Bombay Bramble), p.1
Rockwell Cocktail (Sapphire Cosmopolitan), p.1
Ronnie Scott's Cocktail (Soho Sea Breeze), p.2
Russian Standard Cocktail (Bolshoi Basil), p.1
Russian Standard Cocktail (Sweet Standard). p.1
Sagatiba Cocktail (Carnaby Caipirinhai - a variation on a Cachaca Cocktail), p.1
Saunders Rob Roy Cocktail, p.2
Savoy Cocktail (Balaleika), p.2
Savoy Cocktail (Ultra Blue Cocktail), p.1
Schweppes Italian Cocktail, p.2
Sketch Cocktail (based upon Tanqueray Gin), p.1
Smirnoff Black Cocktail, p.1
Wellington Club Cocktail (The Wellesley), p.3
Worldwide Cocktail Club Cocktail (The Breakfast Cocktail), p.3
Zen Dawn, p.4

New Orleans-Style Coffee with Chickory, p.5


Menus
Afternoon Tea at the Casa Liliana, p.5
Swinger's St. Valentine's Dinner, p.3


______________________________________________________________________________________________

THE THREE ARGUIDOS COOKERY BOOK


To start off the collection, I am posting that Dark-Chocolate Hazelnut Cherry Brownie recipe which I had originally posted on The Three Arguidos Bar thread. I hope this will encourage our Portuguese and other international friends to add to our Anglo/American repertoire. And who knows, when we have enough recipes for a full-sized cookery book, perhaps we can publish it and use the proceeds to maintain our favourite site? This first recipe, by the way, would be perfect for Valentine's Day, if you skip the cherries from the recipe and serve the brownies with just strawberries and whipped cream!

LUDICROUSLY SINFUL DARK-CHOCOLATE HAZELNUT CHERRY BROWNIES

Ingredients:
1/2 cup (or 4 oz) of Butter
4 oz. Dark Bitter-Sweet Chocolate (such as Ghirandelli, Lindt or your own favourite brand, but choose one with a high-percentage of Cacao)
4 Eggs
1/4 teaspoon Salt
1 cup (or 4 oz) of Dark Brown Sugar
1 teaspoon Vanilla Extract
1 cup (or 4 oz) of sifted Organic Flour (such as King Arthur All Purpose Flour; can also use 1/2 the amount of All Purpose Flour with 1/2 cup of King Arthur Whole Wheat Flour)
1 cup (or 4 oz) of Hazelnuts (or Pecans or English Walnuts)
1 cup (or 4 oz) of Oregon Dried Bing Cherries
16-20 Pecan or Walnut Halves for Decoration

Method:
Pre-heat oven to 350┬║ F (176┬║ C). Also grease a 9" x 9" baking-pan (for a cake-like version) or a 13" x 9" baking-pan (for a chewy version) with butter or a nut oil (such as almond or hazelnut).

Melt the chocolate and butter in a double boiler or in a microwave oven.
Stir and cool the chocolate/butter mixture.
Whisk the eggs at room temperature, along with the salt, until well-beaten and fluffy;
then beat the eggs into the chocolate/butter mixture until well creamed.
Now gradually add brown sugar and vanilla extract to the chocolate/butter/egg mixture, and with a few brisk, swift strokes mix the two together lightly.
Before the mixture is completely coloured by the chocolate, fold in the flour.
Then add the nuts and the cherries, making sure that they are evenly distributed in the mixture.
Spoon and spread the mixture in the greased pan evenly.
Decorate the top of the mixture with the pecan or walnut halves in rows (afterwards you can use them as a guide for cutting the brownies into squares!)
Bake for approximately 25 minutes.
Cut into squares when cool. Note: I like to put the brownies on a rack for a short while before storing in a tin if the bottoms are a little soggy from being left to cool in the pan!

Presentation:
1) Serve simply as a brownie square! Goes very well with a large mug of fresh-brewed coffee!
2) As a special dessert, serve with a large dollop of freshly whipped cream (preferably from a Jersey cow) alongside some fresh Bing cherries or raspberries; then garnish with a sprig of freshly picked mint.
Last edited by HawkEyes1 on Thu May 29, 2008 8:42 pm, edited 26 times in total.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby PantsOfGanga » Mon Feb 11, 2008 1:47 am

Chocolate Mousse

Ingredients
200g bar of dark chocolate - Bournville is the best
3 free range eggs
tablespoon sugar (optional)

Method
Break chocolate into squares and place in a microwaveable bowl. (pinch about 40g and eat now!) Place in microwave and heat on full for 10 seconds. Check to see how melted the chocolate is, stir and repeat until melted. Alternatively, melt in a double boiler on the hob. Separate the egg yolks and whites into two separate bowls. Lightly whisk the yolks. Beat the egg yolks into the now slightly cooled chocolate until the mixtures takes on a glossy consistency. Whisk the whites adding the sugar at the 'soft peaks' stage, then whip further until stiff peaks form when you lift the whisk up. Fold in a tablespoon of the egg whites witha metal spoon to loosen the mixture. Gently fold in the rest in then pour into serving dishes. Refrigerate for 2 hours until set.

Serving
Just take a spoon and get stuck in! Stop whining - I know it's got 3 raw eggs in it, but the yolks get cooked in the hot chocolate and nobody's ever got ill eating the mousse when I've made it.

If you are a fan of the truly disgustingly sickly, you can swap the Bournville for a 200g Milky Bar.
Thought for the day: Some people are like slinkies - not really good for anything, but they bring a smile to your face when you push them down the stairs.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby HawkEyes1 » Mon Feb 11, 2008 5:03 am

CHEKAYA CHEESE FONDUE
Ingredients:
1 Garlic Clove
1 cup of White Wine (such as a Chablis, Chardonnary, or Pinot Grigio)
1 teaspoon of Kirsch (or Cognac)
1 teaspoon of Cornstarch
8 oz. of Extra-Sharp Cheddar Cheese (coarsely grated)
4 oz. of "Soft" Cheese, such as Brie (but minus the crust). or a Goat Cheese
Optional: Dash of freshly ground Black Pepper

Special equipment needed:
Fondue Pot
Fondue forks or long skewers

Accompaniment:
French Bread, Cubed
Mixed Green Salad, with Baby Arugula (optional)
Thinly sliced Fennel (as a garnish for the salad)
Balsamic/Olive Oil Dressing

Method:
Rub inside of a heavy-bottomed saucepan with cut garlic; then discard garlic.
Add wine to saucepan and bring to a simmer over a moderate heat.
Stir grated Cheddar cheese into saucepan until just melted (using a criss-cross pattern, rather than in circles).
Add soft cheese, and repeat as for Cheddar cheese. Do NOT let boil.
Mix cornstarch and kirsch in a cup until smooth and stir well into the cheese/wine fondue.
Add pepper, if liked.
Bring fondue to a simmer and cook, stirring until thickened for approximately 5-8 minutes.
Transfer to fondue pot over a flame (sterno or other heat source).
Gather your friends around and start dipping the forked cubes of French bread into the fondue; serves four.

Note: This old-fashioned dish traditionally is made with Emmenthal and Gruyere, but you can experiment with other cheeses, as I do with our local Vermont cheeses (mixing a hard cheese with a soft cheese). If anyone accidentally drops a piece of bread off his/her fork into the fondue, that person will have to kiss the person opposite him/her (so seat your family and friends carefully!)

The perfect accompaniment to this popular dish is simply a mixed green salad with some thinly sliced fennel as a garnish and to add crunch. Drizzle balsamic dressing over the salad made in your preferred proportions, but ingredients should include a clove of garlic, olive oil, balsamic vinegar, sea salt, and freshly ground black pepper.

Enjoy with a glass of red or white wine; or alternatively, for beer lovers, a nice cold lager or pale ale.

It is perfect for a light lunch or supper on a cold winter's day.[/i]
Last edited by HawkEyes1 on Thu May 22, 2008 3:30 am, edited 2 times in total.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby HawkEyes1 » Mon Feb 11, 2008 10:00 am

A very quick but delicious recipe for sea scallops and a couple of variations for shrimp:

SAUTEED LEMON SCALLOPS FOR TWO
Ingredients:
1/2 1b of Sea Scallops
1 Garlic Clove
1 teaspoon of Olive Oil
1 tablespoon of Butter
1 Lemon
Sea Salt
Freshly ground Black Pepper
Cilantro or Italian Flat-Leaf Parsley

Method:
Heat olive oil in a saut├®e pan.
Add butter to olive oil and heat until the mixture starts to bubble, but do NOT brown.
Add sliced garlic clove and saut├®e in the butter/olive oil mixture; then discard garlic
Drain scallops from liquid and pat dry with paper towelling. If large and very thick, slice widthwise with a sharp knife.
Add whole or halved scallops to the pan and saut├®e lightly approximately 2 minutes on one side in the butter/olive oil mixture.
Turn scallops over and lightly saut├®e approximately 2 minutes on the other side until scallops are no longer translucent.
Cut large lemon in half; squeeze 1/2 over the scallops and save remaining 1/2 for a garnish.
Season with sea salt and freshly ground pepper to taste.
Add finely chopped cilantro or parsley to the scallops and toss in pan.

Presentation:
Serve with plain or saffroned rice, wedges of lemon (from the remaining 1/2 lemon), and petit pois (small garden peas) or lightly steamed snow peas.

Variations:

SAUTEED LEMON SHRIMP
Follow the above recipe exactly, but substitute 1/2 lb shrimp (shelled but with the tail left on) for the scallops.

SPICY CUMIN LEMON SHRIMP
Follow recipe as for SAUTEED LEMON SHRIMP, except add 1 teaspoon of cumin (double that amount if you like it really spicy) to the bubbling butter/olive oil mixture AFTER you have removed the garlic, but BEFORE you add the shrimp. Proceed to end of recipe, but use cilantro for the herb.

Serve both shrimp dishes with plain or saffroned rice and wedges of lemon (from the remaining 1/2 lemon) as for the original recipe, but use petit pois only for the SPICY CUMIN LEMON SHRIMP; while use either petit pois or snow peas for the SAUTEED LEMON SHRIMP.
Last edited by HawkEyes1 on Wed Feb 13, 2008 2:47 am, edited 1 time in total.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby KazLux » Mon Feb 11, 2008 11:34 am

French* pumpkin soup
* Normandy: 'avec du beurre tout est meilleur'

2 leek, butter, 1 big orange pumpkin, 8 potatoes, 6 slices dark brown bread, 2 liter water, 4-6 bouillon cubes (for non-vegetarians: chicken broth is best) salt, pepper, crême fraîche.

smother sliced and washed leek with 'attached water' in butter on low heat. add diced pumpkin, potatoes, bread, water and bouillon. Bring to boil and leave slowly cooking 20 minutes. mix. add salt, pepper, crême fraîche.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby KazLux » Mon Feb 11, 2008 11:40 am

STRONGWOOD SOUP

Dutch: Erwtensoep (snert) = pea soup. Excellent for when the weather is freezing cold.

Image

500 g green split peas
3 carrots
1 small celeriac
3 leeks
3 potatoes
2 large onions
1 kg pork ribs
200 g piece of salt pork
4 bayleaves
4 l water
2'3 smoked pork sausages
celery leaves or parsley

Wash the peas and put into a large pot that will easily hold all ingredients + 4 liters of water.
Dice and slice all the vegetables into fairly small pieces.
Put the vegetables, the pork (except the sausages), the bayleaves and the water in the pot.
Bring to a simmer and simmer very very slowly for about 4 hours. A little longer won't hurt.

Taste for salt and pepper.
Leave to cool a little, take the meat of the bones and put the meat back into the soup.

Now it's best to leave it until the next day for the flavors to develop but you could eat it right away. Slice the sausages and heat them in the soup. Serve in bowls with a little chopped celery or parsley sprinkled on top.

(Serve with black rye bread spread with mustard, if possible with katenspek, a dutch bacon that has been salted, boiled, smoked and grilled)
Last edited by KazLux on Wed Feb 13, 2008 5:26 pm, edited 2 times in total.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby KazLux » Mon Feb 11, 2008 11:46 am

MAPMILLY MOONG

Dal - India

1 onion
4 cm fresh ginger
2 cloves garlic
3 tbs butter
1 tsp curry powder
250 grams YELLOW lentils
salt
half tsp garam masala *

heat butter in a casserole and add chopped onion and garlic + rasped ginger. Fry until onions are brown then add curry powder and fry another 2 minutes while stirring.
Add lentils and fry also for 2 minutes. Add 8 dl water and salt to taste. Cover and cook on low heat for ┬▒ 25 minutes until lentils are soft.

in another pan fry onionrings with garam masala. Use this as a topping for the dal. Serve with rice or indian bread.

GARAM MASALA is a mix of herb powders, usually containing at least corianderseed, cuminseed, black pepper, cardamom, cinnamon and cloves.

Image
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby nbrado » Mon Feb 11, 2008 7:16 pm

Image

BAILEY'S IRISH CREAM CHEESECAKE

3/4 lb. coconut or digestive biscuits
3/4 c. butter

FILLING:

1/2 lb. cottage cheese
1/2 lb. cream cheese
2 tbsp. cold water
1 env. unflavored gelatin
Juice and rind of 2 lemons
6 tbsp. Bailey's (or chocolate-flavored) liqueur
1/2 pt. whipping cream
2 egg whites
1/4 lb. powdered sugar
2 oz. melted chocolate

To make crust: Combine coconut or crushed biscuit crumbs with melted butter. Press into spring form pan. Chill.

To make filling: Sieve cottage cheese. Mix with cream cheese, and beat well. Mix gelatin with cold water, and let set 5 minutes. Heat over hot water to dissolve. Blend into creamed mixture. Add lemon juice and rind, and continue beating until mixture is very smooth. Beat in liqueur. Beat whipping cream, and fold into cheese mixture. Beat egg whites until stiff; gradually add sugar. Carefully fold egg whites into batter. Pour into crumb crust. Refrigerate 6 hours.

To serve: Drizzle melted chocolate over surface of cheesecake just before serving.
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Re: THE THREE ARGUIDOS COOKERY BOOK /Dessert recipe

Postby pike1 » Mon Feb 11, 2008 8:33 pm

FRUIT PAVLOVA

4 egg whites
1/4 teaspoonful salt
8 ozs caster sugar
4 teasooonfuls cornflour
2 teaspoonfuls vinegar
1/2 teaspoonful vanilla essence
1/2pt double cream[whipped]

bananas strawberries peaches mandarins
lemon juice

Whip egg whites and salt together until stiff and standing in peaks.

Add sugar tblsp.at a time.

Add cornflour vinegar and vanilla essence.

Keep mixer going throughout.

Put circle of greaseproof paper on baking sheet [8'']and spoon mixture on to it.

Put small hollow in centre of mixture on sheet.

Cook on very low heat Gas Mark 1 for 1 1/4 -1 1/2 hrs.

When cooked it should have a marshmellow like consistency.

Peel greaseproof paper from bottom of pavlova.

[It doesn`t matter if it cracks and breaks up a bit as you will be covering it with cream.]

Fill hollow with whipped cream and add sliced bananas peaches strawberries and mandarins.

Squirt lemon juice over top to stop discolouration of bananas.



This dish is truly rich but delicious.
Strangely enough it is even nicer on the second day if there is any left over...[can add further fruit]
The trick is to get the right marshmellowy consistency.
Also ensure no grease or speck of yolk gets into egg whites.


ENJOY! :)
"Always tell the truth.That way you don`t have to remember what you said"[Mark Twain]

The 3 Arguidos Cookery Book : great recipes!

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Re: THE THREE ARGUIDOS COOKERY BOOK Highland Prawns

Postby pike1 » Mon Feb 11, 2008 8:46 pm

HIGHLAND PRAWNS


1 oz butter
1 small onion finely chopped
12 ozs shelled prawns [fresh or defrosted]
4 tblsp double cream
2 tblsp brandy or whisky[I add more!]
4 ozs grated cheese
salt
black pepper
1tblspfresh finely chopped parsley for garnish



Heat butter in saucepan.

Fry onions until soft.

Stir in prawns until heated through.

Put into ramekin dishes.

Put cream into same saucepan as you used before.

Add whisky or brandy.

Stir on low heat until warm and pour over prawn mixture.

Season sprinkle with cheese and grill.

Garnish with parsley.



ENJOY!
"Always tell the truth.That way you don`t have to remember what you said"[Mark Twain]

The 3 Arguidos Cookery Book : great recipes!

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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby Primavera » Mon Feb 11, 2008 8:59 pm

Chocolate Mud Cake

200g butter
200g dark chocolate (at least 70% cocoa)
2 large free-range eggs
100g caster sugar

1) Preheat oven to 180c/160c Fan/Gas 4
2) Line a 30cm x 16cm baking tray with baking parchment or greased greaseproof paper.
3) Cube the butter and break the chocolate and melt in a glass bowl over a pan of simmering water.
4) Whisk the eggs and sugar until pale and mousse-like.
5) Add the chocolate mix and whisk again.
6) Pour the mixture into the baking tray and bake for 12-14 minutes.
7) Mark out while the cake it is still warm and leave in the tin to cool.

The cake is ready when the top is just firm! The knife you mark it with will be gooey! You won't be able to eat this very easily with your fingers!

Serve with Mascarpone and toasted flaked almonds or as I do usually....with ice cream!
"I can no longer observe such pleased mad faces."
("Killers," by Alice Walker.)

http://frommybigdesk.blogspot.com/
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby HawkEyes1 » Mon Feb 11, 2008 11:36 pm

This is not strictly speaking an open sandwich, since a roll is used instead of sliced bread. It was inspired many years ago by the traditional Scandinavian "open sandwich."

ROAST BEEF ARUGULA (OR WATERCRESS) BELL PEPPER SANDWICH
Ingredients:
Sourdough or Farmer's Organic Wheat Roll or Crispy French Roll
Mayonnaise (Hellman's Mayonnaise, Dijon Mustard or Butter)
Slices of Roast Beef
Arugula (or Watercress)
Orange and Red (or Yellow) Bell Peppers (Pimiento, Capsicum)
Sea Salt
Freshly Ground Pepper

Method:
Put roll in the oven for a few minutes in a 400-degree Fahrenheit (200-degree Celsius) oven to make sure the crust is crisp; then cool.
Slice roll width-wise into two portions.
Spread lightly with mayonnaise, Dijon mustard or butter.
Lay slices of roast beef on top of each half of the roll.
Layer arugula or watercress on top of beef.
Garnish with slices or rings of orange and red bell peppers.
Season with sea salt and freshly ground black pepper.

Variations:

ROAST CHICKEN ARUGULA (OR WATERCRESS) BELL PEPPER SANDWICH
As recipe above, but substitute slices or chunks of chicken for roast beef and use either arugula or watercress and orange and red (or yellow) bell peppers for the garnish.

FRENCH BISTRO HAM ARUGULA (OR WATERCRESS) BELL PEPPER SANDWICH
As recipe above, but substitute sliced bistro ham (or one of the good Portuguese, British, Italian or Spanish hams) for roast beef and use either arugula or watercress and orange and red bell (or yellow) bell peppers for the garnish.
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby OccamsMachete » Tue Feb 12, 2008 12:13 am

nbrado wrote:Image

BAILEY'S IRISH CREAM CHEESECAKE

3/4 lb. coconut or digestive biscuits
3/4 c. butter

FILLING:

1/2 lb. cottage cheese
1/2 lb. cream cheese
2 tbsp. cold water
1 env. unflavored gelatin
Juice and rind of 2 lemons
6 tbsp. Bailey's (or chocolate-flavored) liqueur
1/2 pt. whipping cream
2 egg whites
1/4 lb. powdered sugar
2 oz. melted chocolate

To make crust: Combine coconut or crushed biscuit crumbs with melted butter. Press into spring form pan. Chill.

To make filling: Sieve cottage cheese. Mix with cream cheese, and beat well. Mix gelatin with cold water, and let set 5 minutes. Heat over hot water to dissolve. Blend into creamed mixture. Add lemon juice and rind, and continue beating until mixture is very smooth. Beat in liqueur. Beat whipping cream, and fold into cheese mixture. Beat egg whites until stiff; gradually add sugar. Carefully fold egg whites into batter. Pour into crumb crust. Refrigerate 6 hours.

To serve: Drizzle melted chocolate over surface of cheesecake just before serving.



:D Oh man, I'm dying over here!!! Where is the drooling icon?

And what are "digestive" biscuits in American? Some kind of cookies, but -- "digestive?!" :?:
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby HawkEyes1 » Tue Feb 12, 2008 12:47 am

OccamsMachete wrote:And what are "digestive" biscuits in American? Some kind of cookies, but -- "digestive?!" :?:


DIGESTIVE BISCUITS
Background:
A digestive (or sweetmeal biscuit) is a semi-sweet biscuit or cookie, originating in the UK, and popular there and in other Commonwealth countries. The name "digestive" was derived from the original belief that they had antacid properties from the use of bicarbonate of soda, when they were first developed. Digestive biscuits are sold as that in the US, but the closest to an American version of this cookie is the Graham Cracker, but they are NOT the same and cannot be recommended as a substitute!

History:
The digestive biscuit was invented by Alexander Grant at McVitie's in Edinburgh in 1892. They were advertised as "aiding digestion," yet later scientific research concluded that this is untrue.

Ingredients:
The typical digestive biscuit contains coarse brown wheat flour (which gives it its distinctive, nutty, texture and flavour), partially hydrogenated vegetable oil, sugar, wholemeal, cultured skimmed milk, partially-inverted sugar syrup, raising agents, and salt. A biscuit averages around 70 calories, although this sometimes varies according to the factors involved in its production.

Presentation:
Eat and enjoy with a good cup of Darjeeling tea (or your favourite brew, served with milk) or freshly-brewed coffee. Some people dunk their digestive biscuit in their tea or coffee, but I like mine crunchy, NOT soggy. I would not recommend, however, dunking the chocolate version!

I will see if I can find a good recipe for this and will add to this posting.

Variation:

CHOCOLATE DIGESTIVE BISCUITS
Chocolate digestive biscuits are coated on one side in dark, milk, or white chocolate. Originally produced by McVitie's in 1925, but other recent varieties include the basic biscuit with chocolate shavings throughout, or a topping of caramel, mint chocolate, and orange-flavoured chocolate. McVitie's, however, according to one website has discontinued the milk chocolate and the orange-flavoured chocolate versions.

The US travel writer Bill Bryson described the chocolate digestive as a British masterpiece!

http://en.wikipedia.org/wiki/Digestive_biscuit

http://www.englishteastore.com/mcormichdi30.html
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Re: THE THREE ARGUIDOS COOKERY BOOK

Postby HawkEyes1 » Tue Feb 12, 2008 2:23 am

COCKTAIL RECIPES FROM THE MIX YOUR OWN COCKTAIL THREAD
Alphabetical listing by name of cocktail, together with the page number for the Mix Your Own Cocktail thread:

INDEX
43 South Moulton Street Cocktail (Pastis No.2), p.3
Angel's Spirit, p.3
Aura Kitchen & Bar (The TIV), p.3
Boutique Bar Cocktail (Crouching Tiger), p.2
Boutique Bar Cocktail (Dynamite), p.1
Boutique Bar Cocktail (Spiced Apple Kentucky Crusta), p.1
Burlington Club Cocktail (The Burlington), p.2
Cable Car Martini, p.2
Chiva Mosquito Cocktail, p.1
Ciroc Grape Martini, p.3
Coeur de Cognac Cocktail, p.1
Cosmopolitan Masrtini, p.2
Cuckoo Club Cocktail (The Flight of the Cuckoo), p.3
Cuervo Margarita see Original Cuervo Margarita
Difford's Cocktail (Vesper Martini), p.2
Donovan Bar Cocktail (The London Cocktail), p.2
Drambuie and Soda, p.3
Hakkasan Cocktail (White Buffalo), p.2
Havana Club Rum Cocktail, p.1
Hawksmoor Cocktail (Armillita Chico), p.2
LG and the Hospital Cocktail (Good Passion), p.2
Lanesborough Cocktail (Artemis), p.1
Lanesborough Cocktail (Mojito Martini), p.1
Libertine, The, p.3
Lounge Lover Cocktail (Caipirissima D'Uva), p.3
Match Bar Cocktail (English Cherry Julep), p.3
Meet Cocktail (Halle Berry), p.4
Milk and Honey Cocktail (The Gahtinha), p.3
Nobu Berkeley Cocktail (Japanese Mojito), p.2
Original Cuervo Margarita, p.4
Oxo Tower Cocktail, p.2
Oqo Bar Cocktail (Granny), p.3
Purple Bar at the Sanderson Cocktail (Purple French Martini), p.3
Resh Martini, p.3
Rockwell Cocktail (Bombay Bramble), p.1
Rockwell Cocktail (Sapphire Cosmopolitan), p.1
Ronnie Scott's Cocktail (Soho Sea Breeze), p.2
Russian Standard Cocktail (Bolshoi Basil), p.1
Russian Standard Cocktail (Sweet Standard). p.1
Sagatiba Cocktail (Carnaby Caipirinhai - a variation on a Cachaca Cocktail), p.1
Saunders Rob Roy Cocktail, p.2
Savoy Cocktail (Balaleika), p.2
Savoy Cocktail (Ultra Blue Cocktail), p.1
Schweppes Italian Cocktail, p.2
Sketch Cocktail (based upon Tanqueray Gin), p.1
Smirnoff Black Cocktail, p.1
Wellington Club Cocktail (The Wellesley), p.3
Worldwide Cocktail Club Cocktail (The Breakfast Cocktail), p.3
Zen Dawn, p.4

http://3as.madeleinemccann.org/viewtopic.php?f=16&t=1529
Last edited by HawkEyes1 on Wed May 21, 2008 8:02 pm, edited 4 times in total.
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