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August 14 2011

c-cypher

Tabbouleh


Flavors, Flavors, Flavors, so good.

I used couscous instead of bulgur.

Didn't get mint so I used a little bit of lemon balm and cilantro instead.

Ingredients:

30 g couscous

3 medium(600g) firm ripe tomatoes, diced into small cubes
2 spring onions or scallions, trimmed and very thinly sliced
400 g (around 4-5 bunches) flat-leaved parsley, most of the stalks discarded, leaves washed and dried
5 g lemon balm leaves (no stems), washed and dried
15 g cilantro, most of the stalks discarded, washed and dried
1/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
salt to taste
juice of 1 lemon, or to taste
150ml extra virgin olive oil
4 gem lettuce heads, washed and quartered
c-cypher

Couscous salad


fresh, perfect for summer bbq's

Ingredients:

225 g couscous
1 bunch fresh parsley, chopped
1 bunch fresh coriander, chopped
1 red onion, very finely chopped
1 lemon, zest and juice --> Organic
1/2 cucumber, de-seeded and finely diced
30g sunflower seeds, toasted
30g sesame seeds, toasted
4 tablespoons olive oil

salt, freshly ground black pepper
Tags: salad couscous
c-cypher

Beetroot carpaccio


Amazing combination.

For the dressing(Ingredients):

25 g shelled hazelnuts
2 1/2 tablespoons red wine vinegar
1 teaspoon mustard
3 tablespoons olive oil
2 tablespoons hazelnut oil
2 teaspoons honey
1 tablespoon snipped chives

For the salad(Ingredients):

5-6 small cooked, peeled beetroot
1 tablespoon olive oil
6 slices of prosciutto crude, each cut in 3 strips
3 heads chicory, mix of red and green, leaves seperated
60 g Parmesan shavings
balsamic vinegar, for drizzling


c-cypher

Brownies


had no eggs, tried using blueberry and apple puree instead. Worked fine, didn't taste differently, but brownies will be of a wetter consistency.....feels like molten chocolate on the tongue.

I use strong coffee instead of instant coffee powder and add a little bit more flour.

Ingredients:

170 g sticks butter
170 g semi sweet chocolate
2 Tablespoons cocoa powder
50-60 ml strong coffee
3 eggs
225 g sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
140 -150 g flour

bake at 160°C

 
c-cypher

Tortilla Soup

Soup

2 tablespoons oil
1 can diced tomatoes
1 yellow onion, diced
2 jalapeño peppers, chopped (less if you don't like it spicy)
2 bell peppers, red, chopped, optional: yellow
2 cloves garlic, minced
3 tablespoons ground cumin
950 ml chicken broth

Condiments

2 teaspoons paprika
2 teaspoons garlic salt
2 tablespoons chili powder
1 avocado, diced
120 g shredded cheddar cheese
Fresh cilantro, chopped
2 flour tortillas
Lime wedges

Directions

Heat the oil in a large pot over medium-high heat.
Cook garlic, onion and cumin for a few minutes, until the onions are translucent.
Add bell peppers, cook until tender — 2 to 4 minutes, stirring frequently.
Stir in broth, tomatoes and jalapeños.
Bring to a boil, then reduce heat, cover and simmer for 20 to 30 minutes, stirring periodically.
Cut tortillas into 2-inch wide strips, grill for a few minutes until toasted.
Serve the soup in bowls and top with condiments.

Tags: soup hot tortilla
c-cypher

Chocolate Muffins


added as topping thin film of raspberry marmalade and a net of chocolate icing made out of baking chocolate and orange marmalade.

Used cream cheese and a little bit of oil instead of butter. cooked some vanilla in the milk before adding it to the dough (let it cool down again!)

If dough is too runny add extra flour

Ingredients:

125 g plus 2 tablespoons all-purpose flour

30 g unsweetened Cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 large egg
110 g firmly packed light brown sugar
110 g granulated white sugar
120 ml whole milk
80 ml strong brewed coffee or espresso
100g cream cheese
2-3 tablespoons oil
c-cypher

Snickerdoodles


added  1 Package baking powder instead of cream of tartar

Conversion of Measurements(Ingredients):

230g butter   
300g sugar
2 eggs
340g Flour
1 Package of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
3 tablespoons sugar
3 teaspoons cinnamon

bake at 180°C


Tags: sweets cookies
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