King Kutter Healthy Gourmet Kitchen Center Food Processor Cutter Slicer Grater



King Kutter Healthy Gourmet Kitchen Center Food Processor Cutter Slicer Grater

Price : 50.00

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Sweet Gourmet: Baking Chocolate Guide

Several types of chocolate may be used when baking cookies, pies, cakes, bars, and other sweet treats. The amount of cocoa butter and sugar can affect the texture and taste of chocolate – from bitter to very sweet. Below is a quick guide to the most popular kinds of chocolate used in baked goods.

** UNSWEETENED CHOCOLATE – Unsweetened chocolate contains nothing but pure chocolate and cocoa butter. There's no sugar added. This chocolate is dark in color and has a strong flavor.

** UNSWEETENED COCOA POWDER – Unsweetened cocoa powder is pure chocolate that's had a major of the cocoa butter removed.

** SEMISWEET AND BITTERSWEET CHOCOLATE – Semisweet and Bittersweet chocolate contains at least 35% pure chocolate. Cocoa butter and sugar have been added. This type of chocolate is often used in cookies and can be used interchangeably.

** MILK CHOCOLATE – Milk chocolate contains at least 15% of pure chocolate, and is mixed with cocoa butter, sugar, and milk solids. It has a creamy texture and is often used to make chocolate candy.

** WHITE CHOCOLATE – White chocolate is unique in that it contains no pure chocolate. However, it does have cocoa butter. Other ingredients are sugar and milk solids. When buying white chocolate for baking, be sure to check the label first to avoid confusing it with other similar looking white baking products.

** SWEET CHOCOLATE – Sweet chocolate contains at least 15% pure chocolate. Other ingredients are sugar and cocoa butter. Use sweet baking chocolate when you want your baked goods to have a rich chocolate flavor, without the bitterness of other types of chocolate.



Source by Donna Monday

Kitchen Utensil set – 24 Nylon Stainless Steel Cooking Supplies – Non-Stick and



Kitchen Utensil set – 24 Nylon Stainless Steel Cooking Supplies – Non-Stick and

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THE GOURMET’S GUIDE TO FRENCH COOKING BY ALISON BURT



THE GOURMET’S GUIDE TO FRENCH COOKING BY ALISON BURT

Price : 0.99

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Pasta – Fabulous Gourmet Recipes

FABULOUS PASTA RECIPES

LINGUINE THAI PRAWN BALLS

  • 1 pkt (375grams) Plain Linguini
  • 200g green King Prawns pealed and chopped
  • 80g bean shoots
  • 1 bunch Coriander. Leaves and roots, roughly chopped
  • 1 bunch Basil, roughly chopped
  • 50g peanuts, roughly chopped
  • 1 tbsp grated ginger
  • 2 Kaffir lime leaves finely sliced
  • 4tbsp seafood curry paste
  • 3 free range eggs
  • 150g rice flour
  • Vegetable Oil for deep frying

Method

Cook Plain Linguine in salted, boiling water until al dente, then drain. Place linguine in a large mixing bowl. Add prawns, bean shoots, coriander, basil, peanuts, ginger, lime leaves, curry paste and eggs.

Mix well using hands. Add rice flour in three stages, mixing thoroughly each time before adding more flour. Heat oil in deep saucepan to 160 degrees. Form mixture into small balls and deep fry in batches of 6. Gently rotate balls while they are frying. When golden brown and cooked through, drain on absorbent paper. Garnish with coriander leaves and serve with roasted chilli jam as an entrée or as an hor'deurve served with tooth picks and roasted chilli jam dipping sauce.

Note: To add more character to the Thai Prawn Balls you could substitute the plain linguine with Hot Chilli Linguine.

TANDOORI CHICKEN WITH CORIANDER TAGLIATELLE

  • 200 grams chicken fillet
  • 2 t Tandoori paste Marinade
  • 2 t Shallots
  • 1 Garlic clove
  • T t fresh chilli (optional)
  • C cup fresh cream
  • 200 g Coriander Tagliatelle
  • Olive Oil

Method

Blanch paste (10 minutes in boiling water).

Refresh under cold water.

Slice the chicken into thin strips. Marinate in Tandoori
Saute in hot Olive Oil then place into bowl.

Put aside Boil water (salted optional) and cook Coriander Tagliatelle for 8 minutes or until al dente.

Heat a clean fry pan – Saute shallots, garlic & fresh chilli.

Add cream cooked pasta and chicken to the fry pan

Reduce and then serve.

Serves 2

SEAFOOD & SCALLOPS WITH HOT CHILLI LINGUINE

  • 100 g Scallops
  • 150 g of Seafood (mixed)
  • 30 G Snow Peas
  • 30 g English Spinach
  • 1 Lime
  • 1 Garlic Clove
  • 1 t Coriander
  • Spanish Spanish onion Chopped finely
  • S Soy Sauce
  • 50 g Butter
  • 200 g Hot Chilli Linguine

Method

Cook Bellata Gold Chilli Linguine pasta in boiling water (salted optional) for 8 minutes or until al dente.

Refresh under cold water.

Using a Frypan or Wok – Saute spanish onion and garlic.

Add scallops and seafood. Add butter, lime juice and Soya Sauce.
Add snow peas, English spinach and coriander.

Place the Hot Chilli Linguine into the ingredients and stir through.

Cook for 2 minutes then serve.

Serves 2



Source by Georgia M

THE CAMPER’S COOKBOOK ~ Gourmet Cooking for Tailgate Dining (Paperback 1976)



THE CAMPER’S COOKBOOK ~ Gourmet Cooking for Tailgate Dining (Paperback 1976)

Price : 3.99

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Butter Flavored Popcorn Topping Cooking Oil Gallon Gourmet Food Kitchen Supplies



Butter Flavored Popcorn Topping Cooking Oil Gallon Gourmet Food Kitchen Supplies

Price : 25.25

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Shelled Pumpkin Seeds Raw Pepitas 1 Pound Gourmet Foods Cooking Baking Supplies



Shelled Pumpkin Seeds Raw Pepitas 1 Pound Gourmet Foods Cooking Baking Supplies

Price : 14.75

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$50 RED ROBIN Gourmet Burgers & Brews GIFT CARD On hand to ship W Receipt



$50 RED ROBIN Gourmet Burgers & Brews GIFT CARD On hand to ship W Receipt

Price : 44.99

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Gourmet Cooking for Dummies (ExLib) by Charlie Trotter



Gourmet Cooking for Dummies (ExLib) by Charlie Trotter

Price : 3.99

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