Welcome to CJ Taking Food anyone interested please join the chat just click https://t.me/ChefCJ #AceFoodDesk reports


Welcome to CJ Taking Food anyone interested please join the chat just click https://t.me/ChefCJ

#AceFoodNews Published: March.16: 2019:

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Spritzgebäck mit Marzipanfülle // Herzlich Willkommen bei Lis #AceFoodDesk report s


Zutaten für 4 Personen

Für die Füllung:

250 g Marzipanrohmasse,

250 g Preiselbeermarmelade,

35 g Amaretto.

Für den Spritzmürbteig:

220 g Butter (sehr weich),

80 g Staubzucker,

Abrieb von 1/2 Bio-Zitrone,

1 Packung echter Vanillezucker (oder Vanillemark von 1 Schote),

Prise Salz,

1 Ei,

2 Eidotter,

280 g glattes Mehl,

15 g Stärkemehl.

Außerdem: 300-400 g temperierte Schokolade (oder Schokoladeglasurmasse)

Zubereitung:

Alle Zutaten für die Füllung gemeinsam in der Küchenmaschine zu einer glatten Paste mixen. In einen Dressierbeutel füllen und später die Kekshälften damit zusammenkleben.

Für den Spritzmürbteig die Butter mit Staubzucker, Salz, Zitronenabrieb und Vanillezucker schaumig schlagen. Langsam das Ei und die beiden Eidotter einrühren. Zum Schluss die versiebte Mehl-Stärke-Mischung unterrühren. Mit einer Sterntülle Bärentatzenartige Formen oder Kipferl auf ein mit Backpapier belegtes Backblech dressieren und im Rohr bei 170 °C Heißluft in 10 bis 15 Minuten goldgelb backen. Auskühlen lassen und mit der Marzipanfüllung zusammenkleben.

Die Schokolade schmelzen und auf Eis bis ca. 32°C kaltrühren. Das gefüllte Spritzgebäck in die temperierte Schokolade tunken. Wenn die Glasur angezogen hat, die Kipferl in gut schließende Dosen füllen.

ORF Rezept von Eveline Wild

Source: // Herzlich Willkommen bei Lis

Editor says #AceNewsDesk reports are provided by Sterling Publishing & Media News here: https://t.me/SterlingPublishingPanel and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts as a member on Telegram https://t.me/acebreakingnews

FEATURED: Deep and crisp and vegan: now meat-free festive fare goes exotic as for years, a plant-based diet was seen as dull: But as more and more people embrace it, food stores are upping their game heres the providers of the fare according to the Observer #AceFoodDesk reports


#AceFoodReport – Dec.08: When Tony Bishop-Weston turned vegan 25 years ago, Christmas dinner was a challenge. “I thought I’d do a moussaka, as there were 14 of us,” he said. “I got the last aubergine in the village – there was only one. And that was a bit wrinkly.”………..Everything has changed since then, especially this year, thanks to the flexitarian boom. Vegans who once relied on ingenuity and Linda McCartney’s sausages can now pick from a cornucopia of Christmas treats, because half the UK population is cutting back on meat or giving it up, according to market analysts Mintel. Aldi’s vegan wreath centrepiece of chestnut mushroom, butternut squash and fruit stuffing in handmade pastry.
Aldi’s vegan centrepiece of chestnut mushroom, butternut squash and fruit stuffing in handmade vegan pastry. James TapperSun 8 Dec 2019 07.09 GMTThe Observer
Christmas food and drink 2019

Supermarkets have responded by boosting their plant-based ranges for Christmas: In 2018, Morrisons sold eight Christmas vegan items – now it offers 45, with three centrepieces, including a layered vegetable tart and a creamy mushroom Wellington.

“ Waitrose has doubled its Christmas range from six to 12 products, adding the “root en croute” – a confection of roasted carrots – to the “beet” Wellington that was so popular last Christmas that it became a year-round line. Tesco sells six vegan centrepieces, up from four, including a sweet potato and red cabbage Christmas log, and its Christmas report says that a third of families will have some sort of vegetarian or vegan option this year.Marks & Spencer says there has been a “considerable increase” in its vegan Christmas offerings this year, and Aldi has a large range of vegan party food, crowned by a Christmas pastry wreath filled with chestnut mushrooms and butternut squash “

A year ago, the only option in Iceland was a less than festive “no turkey” meal for one, but now it offers five vegan lines, including the “no moo chocolate snowflakes” mousse, caramel and biscuit dessert.

“It’s just been amazing. There’s anything you can think of,” said Bishop-Weston, reeling off a list of vegan “cheeses” available – gorgonzola, goat’s cheese, brie and camembert – that have nothing to do with goats, sheep or cows.

Of all the food products launched in 2019 in the UK, 24% have claimed to be vegan – more than anywhere else in the world

“I’m really struggling to find anything to moan about now,” joked the vegan chef and cookery writer. “There’s five blue cheeses. A guy in France is making smoked salmon with pea protein and algae – Odontella. It’s got the same mouthfeel, the same flavours – it’s amazing.”

It has been an extraordinary year for veganism, which has seen “an explosion in attention”, according to Ryan Whittaker, consumer analyst at GlobalData. “Waterstones has 3,545 book titles with the word ‘vegan’ in them available for sale, as of October 2019, compared with 944 in August 2018,” he said.

That attention from consumers has been followed by retailers. In the first 11 months of the year, the Vegan Society registered 14,262 new products under its Vegan Trademark scheme, twice as many as last year and a huge rise compared with the 5,919 that came out in 2015.

In fact, 24% of all food products launched in 2019 in the UK have claimed to be vegan, according to Edward Bergen, global food and drink analyst at Mintel, the market research firm. It’s a huge jump on the 8% of launches in 2015, and more than anywhere else in the world.

“This whole trend isn’t about the vegans, although they’re loving the journey,” Bergen said. “It’s about the consumers reducing the amount of meat they eat.”

It’s likely that more people will swap meat canapés for things such as M&S’s No-Pork Pigs in Duvets, or add a vegan option alongside meat at large gatherings.

“In a best-case scenario, it would be good to cook food from scratch, but the increasing numbers of vegan products available makes it easier for people to make vegan choices on Christmas Day,” said Heather Russell, a dietitian for the Vegan Society.

People who do want to cook from scratch their vegan Christmas dinner should think about colour, according to Bishop-Weston. “I like to do individual centrepieces because, no matter how beautiful you make it in the middle of the table, once you start cutting into it, it’s difficult to still be beautiful on the plate,” he said.

“You can make a little cracker out of filo pastry and you put some holly leaf and cranberries on top, and you tie the cracker with chives or slices of leaf.

“But if I’m doing a big centrepiece, I often do a pie or Wellington and try to make it pretty by putting layers in, something like kale and cranberry or red cabbage. You’ve got those Christmas colours coming through, so, when you slice it, it’s still looking pretty on the plate.”

Top treats

Heppi
Vegan BBQ ribs made from peas
Available in 2020

Solmon
Vegan smoked salmon, made from algae
Available at GreenBay supermarket

Sjörapport seaweed pearls
Vegan caviar made from kelp seaweed
Available at Ikea

Tofurky roast and gravy
Vegan turkey joint
Available from Ocado

Mouse’s Favourite
Vegan camembert-style cheese made from cashew nuts
Available at TheVeganKind supermarket

#AceFoodDesk reports ………..Published: Dec.08: 2019:

Editor says #AceNewsDesk reports are provided by Sterling Publishing & Media News here: https://t.me/SterlingPublishingPanel and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts as a member on Telegram https://t.me/acebreakingnews

#AceRecipeNews – Pascale Kitchen: Cookies – What could be better on a cold, rainy day than a hot mug of your favourite drink and some yummy cookies? JerusalemPost #AceFoodDesk reports


#AceFoodNews – Dec.07: This week I felt like baking light, airy cookies with creamy fillings. They are my favourite treat to enjoy with coffee: They also last a long time – up to two weeks – that is, until your family members realise how tasty they are, and they disappear: I love to prepare three or four different types of cookies all at once and then store them on the counter top in clear glass containers so that every time someone walks by they can see all their wonderful choices at a glance.

Recently, my family has been requesting old-style cookies like my mother used to make. Many of these require the use of a hand-held meat grinder to prepare these super-crispy, melt-in-your-mouth delights.
This week, I’ve chosen three recipes to share with you, my faithful readers: Ma’amoul date-filled cookies Rahat Lokum cookies and Alfajures.

Since it’s so hard to find butter in stores these days, you can swap it for margarine, coconut oil or canola oil. Just remember that 100 g. butter = 85 ml. oil.

Tips as calculator for those of you trying to eat healthier: Anytime a recipe calls for flour, you can substitute a portion of whole wheat flour instead: Sometimes, though, you’ll need to add more liquid: If you’d like to prepare gluten-free cookies, you are welcome to substitute gluten-free flour in place of regular flour: Just be aware that you might need to add up to 30% more liquid: If you’d like to use a sugar-free substitute in place of sugar, you should use the same amount as listed in the recipe.

MAAMOUL DATE-FILLED COOKIES: These crispy cookies, which are very popular in Egyptian, Kurdish, Iraqi and Turkish cuisine, are filled with dates and covered with powdered sugar. They usually have a different shape than cookies filled with nut cream.
Makes 22-24 cookies.

Dough:2 cups flour, sifted
1 packet baking powder
¼ cup warm water
100 g. butter or margarine
¼ cup oil
¼ tsp. vanilla extract or a few drops of rosewater

Filling:150 g. crushed dates
2 tsp. canola oil

Topping:½ cup powdered sugar

To prepare the dough, add the flour and baking powder to a large bowl and mix. In a separate bowl, stir the butter (or margarine) with the warm water until it’s completely mixed. Add the oil, rosewater or vanilla and mix well.
Form a well in the flour and add the butter mixture in the middle. Knead until soft. Do not over-knead. Keep in the fridge for one hour.
To prepare the filling, mix the dates well with the oil.
Roll the dough into 22 small balls. Form a small dent in the middle of each ball with your finger and fill it with the date filling. Close the dough around the filling and roll into a ball shape again.
Flatten the balls a little on the baking tray. Using small tongs, make light marks around the edge of each cookie. The powdered sugar will coagulate in these indentations.
Arrange the cookies on a baking sheet with space in between each one. Bake in an oven that has been preheated to 180°C (355°F) for 25-30 minutes. Remove from the oven and sprinkle half of the powdered sugar on the cookies. After they’ve cooled down, sprinkle with the second half of the powdered sugar.

Level of difficulty: Medium.Time: 2 hours.
Status: Dairy or pareve.
Tipascale
You can add crushed walnuts or hazelnuts, orange peel or cinnamon to the date filling.
RAHAT LOKUM (TURKISH DELIGHT) COOKIES
Makes 30-32 pieces.

150 g. butter or margarine1 Tbsp. canola oil
2 Tbsp. powdered sugar
2 packets vanilla sugar
2 cups flour, sifted
¼ to ½ cup water (or more if needed)
5-6 slices of red, pink or white rahat lokum

Topping:½ cup powdered sugar

In a mixer, blend the butter with the oil, powdered sugar and vanilla sugar. Gradually add the flour and water and mix until the dough falls away from the side of the bowl. Alternatively, you can mix by hand. Cover with plastic wrap and store in the fridge for an hour. Cut the rahat lokum into 32 or 33 slices and sprinkle with powdered sugar. Place on a serving tray.
Flour your work surface and split the dough into 2 sections. Roll out one section until it’s ½-cm. thick. Cut out small triangles. On the wide end of each triangle, place a slice of rahat lokum and roll it up. Prepare all of the triangles in the same fashion.
Arrange the cookies on a baking tray covered with baking paper and bake in an oven that has been preheated to 180°C for 20 minutes. Sprinkle with powdered sugar and let cool.

Level of difficulty: Medium.Time: 2 hours.
Status: Dairy or pareve. 
ALFAJORES DULCE DE LECHE COOKIES
These sandwich cookies that are filled with milk jam and covered with coconut flakes are extremely popular in Argentina. You can bake the cookies ahead of time and store them in your freezer. The milk jam can be kept in the fridge.
Makes 30 cookies.

200 g. butter at room temperature2 eggs
½ cup sugar
1¾ cups cornflour
1¹⁄3 cups flour, sifted
1 packet baking powder

Milk jam:4½ cups milk
1½ cups sugar
1 tsp. baking soda
1 Tbsp. quality vanilla extract
½ cup milk
2 Tbsp. cornflour
1 tsp. butter

Topping: 100 g. coconut flakes

In the bowl of an electric mixer fitted with a dough hook, add the eggs and sugar and mix until smooth. Add the cornflour, flour and baking powder. Continue mixing until dough becomes soft. Sprinkle some flour on your work surface and roll out the dough. Cut out circles using a cookie cutter with a diameter of 3-4 cm.
Place the cookies on a tray covered with baking paper and bake for six minutes in an oven that has been preheated to 180°C. Cookies should remain white in color. Let them cool.
Pour the milk into a pot and add the sugar. Cook over a low flame for 90 minutes, stirring occasionally. Add the baking soda and vanilla and mix well. In a small bowl, mix the cornflour with ½ cup of milk that is leftover. Pour into the milk and sugar mixture and stir. The mixture should thicken within a few minutes. Add the butter and stir. Let cool.
Place half of the cookies with the smooth, flat side facing up. Add one teaspoon of milk jam to the cookies and then cover with the other cookies. Melt two teaspoons of milk jam and mix well. Pour the coconut flakes in a separate bowl.
Take each “sandwich” and roll it first in the warm milk jam and then in the coconut flakes.

Level of difficulty: Medium.Time: 2.5 hours.
Status: Dairy.
Translated by Hannah Hochner.

Tipascalefor those who are in a hurry…
If you don’t feel like preparing the milk jam, you can buy a jar of ready-made cream.

#AceFoodDesk reports ……………..Published: Dec.07: 2019:

Editor says #AceNewsDesk reports are provided by Sterling Publishing & Media News here: https://t.me/SterlingPublishingPanel and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts as a member on Telegram https://t.me/acebreakingnews

#AceRecipeNews – Feigen Mandel Torte // Herzlich Willkommen bei Lis #AceFoodDesk reports


Zutaten für 1 Torte

Für das Eiklar-Mandel-Biskuit:

7 Eiklar,

75 g Zucker,

Prise Salz,

210 g Mandeln (sehr fein gerieben),

210 g Staubzucker (gesiebt),

30 g glattes Mehl.

Für die Feigenfüllung:

300 g Feigen,

20 g Honig.

Für die Weiße-Schokoladen-Mandel-Creme:

250 g flüssiges Obers,

135 g weiße Schokolade (gehackt),

225 g Marzipan,

6 Blätter Gelatine (in Wasser eingeweicht),

500 g Schlagobers.

Für die Glasur:

45 g Wasser,

90 g Zucker,

90 g Glukosesirup,

50 g Kondensmilch,

2 Blätter Gelatine,

90 g weiße Schokolade,

40 g Feigen-Honig.

Zum Dekorieren: 3-4 schöne Feigen (violette Schalenfarbe), ganze Mandeln mit Schale, Melisse.

Zubereitung:

Für das Biskuit 2 Bleche mit Backpapier vorbereiten. Mandeln, Staubzucker und Mehl trocken vermischen. Eiklar mit Zucker und Salz cremig aufschlagen und die Mandelmischung unterheben. Mittels Dressierbeutel zu 2 gleichen Scheiben aufspritzen und im Rohr bei etwa 170 °C Heißluft ca. 15-20 Minuten backen.

150 g Feigen in Stücke schneiden und mit dem Honig in einem Topf auf kleiner Stufe etwa 5-7 Minuten dahinköcheln lassen. Mixen und 40 g davon für die Glasur abzweigen.

Den Rest mit 150 g frischen Feigenstücken vermischen. Bis zum Zusammenbauen der Torte beiseite stellen.

Für die Creme Obers aufkochen, Marzipan zugeben und über die Schokoladestücke schütten. Die eingeweichte Gelatine ausdrücken und zur Masse geben. Mit einem Pürier Stab in einigen Minuten klumpen frei mixen. Zugedeckt auf Zimmertemperatur abkühlen lassen. Dann das Schlagobers aufschlagen und die Marzipan-Ganache unterheben. Die Creme in Spritzbeutel füllen.

Für das Zusammenbauen der Torte den Tortenreifen mit einer Tortenrandfolie vorbereiten. Einen der beiden Böden hineinlegen und etwa die halbe Marzipan-Creme auf den Biskuit spritzen. Die Feigenfüllung darauf verteilen und den zweiten Boden hineinlegen und andrücken. Mit der restlichen Creme abschließen, möglichst glattstreichen und am besten über Nacht einfrieren.

Für die Glasur Wasser, Zucker und Glukosesirup auf 102 °C kochen. Die Kondensmilch und die ausgedrückte Gelatine beigeben und über die Schokolade schütten. Kurz warten, dann mit einem Stabmixer zu einer blasenfreien, glatten Glasur mixen. Den Feigenhonig ganz zum Schluss untermixen. Wenn die Glasur auf etwa 40-45 °C abgekühlt ist, die Torte damit überziehen. Mit Feigen, Mandeln und Melisse dekorieren.

Rezept von Eveline Wild

Source: // Herzlich Willkommen bei Lis

Editor says #AceNewsDesk reports are provided by Sterling Publishing & Media News here: https://t.me/SterlingPublishingPanel and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts as a member on Telegram https://t.me/acebreakingnews

TRIBUTE: Gary Rhodes a Top Master Chef who inspired many to take up the profession has died at just 59yrs of age it was confirmed today by Rock Oyster Media and Goldfinch TV said in a statement #ChefCJ says God Bless 🙏’s


#AceFoodReport – Nov.27: The TV chef Gary Rhodes, famous for shows such as MasterChef and Hell’s Kitchen, has died suddenly at the age of 59: Rhodes had been in Dubai with his wife, Jennie, who was at his bedside when he died. A production company that was working with Rhodes on a new TV series said he was taken ill during a break in filming.

Gary Rhodes, TV chef and presenter, dies aged 59

Tributes paid to ‘culinary legend’ famous for shows such as MasterChef and Hell’s Kitchen

Sarah Marsh – 27 Nov 2019 10.54 GMT: Guardian.Com/

Rock Oyster Media and Goldfinch TV said in a statement: “It is with terrible sadness that we share the news that Gary Rhodes OBE, TV chef, author and restaurateur has died suddenly at the age of 59.Gary was in the middle of filming a wonderful new series with Rock Oyster Media for ITV from his base in Dubai.

“All at Rock Oyster Media and Goldfinch are devastated by this tragic news. Gary was taken ill very suddenly at home during a break in filming and died a short time afterwards. Production was obviously halted as soon as Gary was taken ill and members of the Rock Oyster Team remain in Dubai to support the family as best they can.”

A statement released by the family read:“The Rhodes family are deeply saddened to announce the passing of beloved husband, father and brother, Gary Rhodes OBE. Gary passed away last evening at the age of 59, with his beloved wife, Jennie, by his side.”

Grosvenor House Dubai and Le Royal Meridien Beach Resort and Spa, where Rhodes worked, said in a statement: “The team … are devastated to hear of the tragic passing of chef Gary Rhodes OBE. Not only has the industry lost a true culinary legend, we have also lost an inspirational human being and a very dear friend.

Rhodes in the kitchen in 2003
Rhodes in the kitchen in 2003. Photograph: Dave Benett/Getty Images

“No words can express our sadness at Gary’s death or our gratitude for the opportunity to work with him. Our thoughts and prayers are with the Rhodes family.”

Rhodes was born in London but grew up in Kent before embarking on his career as a cook, training at a college in Thanet: He became head chef at the Castle hotel in Taunton, where he retained its Michelin star at the age of 26………………..He came back to London in 1990, according to reports in the Caterer magazine, to become head chef at Greenhouse in Mayfair. He went on to launch several restaurants, including Rhodes & Co, and opened his first overseas venture in 2004.

Rhodes was awarded an OBE in 2006: He presented TV shows including MasterChef, MasterChef USA and his own series, Rhodes Around Britain. He also had four restaurants and his own line of cookware and bread mixes. He went on to feature in the ITV1 programme Saturday Cooks, as well as the UKTV Food show Local Food Hero. He moved to Dubai in 2011.

Tributes to the chef came in on social media, with many who work in the food industry sharing their condolences:Gordon Ramsay tweeted: “We lost a fantastic chef today in Gary Rhodes. He was a chef who put British cuisine on the map. Sending all the love and prayers to your wife and kids. You’ll be missed Gx.”

His fellow TV chef Ainsley Harriott tweeted:“So sad to hear the news about Gary Rhodes. A true culinary icon and a lovely man. Sending my love and thoughts to his wife Jennie and their boys. RIP, my friend. xx”

The chef Daniel Clifford, best known for his work at the Michelin-starred restaurant Midsummer House, said in a tweet: “Rest in peace a true British classic Gary Rhodes you opened the door for so many young English cooks.”

Shelina Permalloo, winner of the 2012 series of MasterChef in the UK, said Rhodes was a “pioneer of his time”.

The novelist Sharon Kendrick also offered her condolences, and said: “I once ate a bowl of pea soup, accompanied by a miniature bacon sarnie at his restaurant. It was sublime and I have never forgotten it.”

#AceFoodDesk reports ……………Published: Nov.27: 2019:

Editor says #AceNewsDesk reports are provided by Sterling Publishing & Media News here: https://t.me/SterlingPublishingPanel and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts as a member on Telegram https://t.me/acebreakingnews

#AceRecipeNews – Nigel Slater’s weekend breakfast recipes | Food | The Guardian #AceFoodDesk reports


Slow-cooked peppers with eggs, potato cakes or plump muffins hot from the oven … take your time over these indulgent dishesPotato farls with smoked salmon and pickled cucumber.
Potato farls with smoked salmon and pickled cucumber. Photograph: Jonathan Lovekin/The Observer

Cold mornings demand a decent breakfast. Something that will keep us going till lunch. During the week, when time is tight, it can be as simple as a bowl of oat porridge, but the weekend gives us the option of spending a little more time putting together that first meal of the day. Slow-cooked peppers perhaps with eggs and tomatoes; plump muffins hot from the oven; flour-fringed potato cakes with salmon and pickles, or perhaps a bowl of cereals cooked in milk, laden with fruit and syrup.

Potato farls with smoked salmon and pickled cucumber

You can make a very successful potato farl using leftover mashed potato, but I think they are worth making from scratch too. I suggest steaming the potatoes whole, then peeling them once they are cooked to keep the potatoes dry – they make a better mash that way. The effect of using a ricer rather than a vegetable masher is to get a finer texture, which will result in softer farls.

Should you have any left, they can be very successfully toasted and buttered.

Serves 4
floury white potatoes 600g, such as Maris Piper
red onion 1
white wine vinegar 6 tbsp
yellow mustard seeds 1 tsp
black peppercorns 6
cucumber 180g
melted butter 50g, plus a little extra melted butter or oil for cooking
plain flour 50g
cream cheese 200g
parsley 2 heaped tbsp, chopped
smoked salmon 120g

Steam the potatoes, whole and unpeeled, in a steamer basket or colander covered with a tight-fitting lid for 25-30 minutes, until tender.

Peel the onion, slice into thin rounds and put them in a medium-sized mixing bowl. Bring the vinegar, mustard seeds and peppercorns to the boil then pour over the sliced onion and set aside. Thinly slice the cucumber and add to the onion and vinegar.

Remove the potatoes from the steamer, peel away their skins, then put the flesh through a potato ricer. (You can mash them with a potato masher if you prefer but your farls will not be as light.) Stir in the melted butter and the flour. Turn onto a floured board, pat into a round and cut in half. Roll out one half into a disc about 1cm thick then cut into six triangles. Repeat with the other half.

Warm a non-stick or well-seasoned frying pan over a low flame and brush with a little butter or oil. Place some of the farls in the pan and let them cook over a low heat till patchily golden then turn with a palette knife and cook the other side. Remove as they are ready and keep warm lightly wrapped in a clean tea towel.

Mix the cream cheese and parsley, and season with salt and black pepper. Spread each farl thickly with the cream cheese, place a piece of smoked salmon on each, then some of the pickled cucumber and onion and a trickle of the pickling juice.

Blackberry, apple and kefir muffins

Blackberry, apple and kefir muffins
Blackberry, apple and kefir muffins Photograph: Jonathan Lovekin/The Observer

Along with scones and madeleines, muffins can be in the oven in minutes, making them suitable for winter weekend breakfasts. They will keep for a day in good condition, but are best eaten within an hour or two of coming out of the oven.

Makes 12 small muffins
plain flour 275g
baking powder 2 tsp
caster sugar 2 tbsp
apple 1
eggs 3
kefir 175ml
blackberries 125g
pumpkin seeds 30g
rolled oats 40g

Set the oven at 200C/gas mark 6. Line a 12-hole bun or muffin tin with paper cases.

Sieve together the flour and baking powder and stir in the sugar. Grate the apple. Break the eggs into a small bowl, beat lightly then stir in the kefir. Fold the flour and egg mixture together then add the grated apple and blackberries, then half of the pumpkin seeds and the oats.

Spoon the batter into the bun cases, sprinkle over the reserved pumpkin seeds and oats, then bake for approximately 25 minutes till risen. Leave to rest briefly before eating.

Rye porridge with dates and bacon

Rye porridge with dates and bacon.
Rye porridge with dates and bacon. Photograph: Jonathan Lovekin/The Observer

A delicious contrast of sweet and savoury here, bringing back memories of the winter favourite of dates wrapped in bacon. Rye flakes give a much coarser porridge than rolled oats and have a tendency to stay whole, offering a pleasing contrast of texture.

Serves 2
rye flakes 50g
rolled oats 50g
water 250ml
milk 200ml
smoked streaky bacon 150g
olive oil 2 tbsp
dates 100g
apple 1
yogurt 200ml
date or maple syrup 3 tbsp

Put the rye flakes and rolled oats with the water and milk in a small saucepan and leave for 10 minutes.

Cut the bacon into small pieces the size of a postage stamp, then fry them in the oil in a shallow pan till crisp. Remove from the pan and drain on kitchen paper.

Bring the rye and liquid to the boil, lower the heat and leave to simmer for 7-8 minutes. Halve and stone the dates, then slice thinly and toss them with the bacon. Coarsely grate the apple. Stir the yogurt into the rye, but do not let it boil. Add the grated apple, bacon and dates, then serve in deep bowls trickled with the date syrup.

Peppers, beans and eggs

Peppers, beans and eggs.
Peppers, beans and eggs. Photograph: Jonathan Lovekin/The Observer

It is worth cooking the peppers for a quite a while before adding the tomatoes, so they take on a silky texture. The eggs will break up if the mixture is boiling when they are added, so I suggest you lower the heat as you slide in the eggs, then turn it up immediately so they cook quickly. The dish should be served as soon as the eggs have set.

Serves 2
yellow peppers 3
red peppers 3
olive oil 4 tbsp
romano peppers 2
tomatoes 500g, assorted sizes
garlic 3 cloves
black-eyed beans 1 x 400g tin
spring onions 3
jalapenos 2
eggs 4

Halve the yellow and red peppers, removing the stalks and cores, then cut into thick strips. Warm the olive oil in a heavy, shallow pan, place the peppers in the hot oil and let them cook for about 15-20 minutes until soft.

Put the whole romano peppers into the pan with the other peppers. Roughly chop the tomatoes and add them, then peel and slice the garlic and add to the pan. Season with black pepper and a little salt, partially cover with a lid and leave to simmer until everything is soft and juicy.

Drain the beans and stir into the peppers. Thinly slice the spring onions and jalepenos. Turn the heat to a low simmer, then carefully crack the eggs and let the yolks and whites slide into the peppers. Now turn the heat up so the liquid is boiling and the eggs are starting to set. Scatter the jalepenos and spring onions over the top and serve.

Kale, basil and mint juice

Kale, basil and mint juice.
Kale, basil and mint juice. Photograph: Jonathan Lovekin/The Observer

There are several ways to make a green juice for the morning, depending on the equipment you have to hand. The simplest way is to use an electric blender, but it does require you to sieve the juice in order to remove the fibres of kale and ginger.

If you are using kale or spinach, it is essential to use a sweet base, such as apple juice, and plenty of cucumber if the result is not to be bitter. I like to include ginger, especially in winter, for a back note of warmth.

Serves 4
apple juice 500ml
cucumber 100g
kale 50g
basil leaves 10
mint leaves 15
ginger 50g

Pour the apple juice into a large blender jug. Chop and add the cucumber. Pull the kale leaves from their stalks and drop the leaves into the juice together with the mint and basil.

Peel and finely chop the ginger, then blend until you have bright green juice. Pour the liquid through a sieve and discard the fibres, then pour into glasses of ice and serve immediately.

#AceFoodDesk reports …………Published: Nov.17: 2019: Nigel Slater recipes

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#AceRecipeNews – Erdäpfelstrudel // Herzlich Willkommen bei Lis #AceFoodDesk reports


Zutaten:

60 ml warmes Wasser

120 g glattes Mehl

1 EL neutrales Pflanzenöl

1⁄2 TL Essig

1 Prise Salz

Schmalz zum Bestreichen des Teiges

Zutaten für die Füllung:

800 g mehlige Erdäpfel

1 große Zwiebel

1 TL getrockneter Majoran

1 EL Petersilie

1 kleine Zehe frischer Knoblauch

Salz

Pfeffer

1 Prise Muskatnuss gemahlen

Zubereitung:

Für den Strudelteig Wasser, Öl, Essig und Salz in einer großen Rührschüssel vermengen. Rund die Hälfte des Mehls dazugeben und mit einem Kochlöffel kräftig rühren. Das restliche Mehl zugeben und einarbeiten. Zuerst mit dem Kochlöffel, dann mit den Händen zu einem glatten und geschmeidigen Teig kneten. Den Strudelteig zu einer glatten Kugel formen, die Arbeitsfläche mit ein wenig Mehl leicht bestäuben und die Teigkugel 8 bis 10 Minuten mit den Händen kräftig weiter kneten. Dabei zwischendurch den Teig auf die Arbeitsfläche schlagen und darauf achten, dass er noch leicht feucht bleibt, aber trotzdem nicht klebrig ist. Ansonsten könnt ihr einfach noch ein wenig Mehl einarbeiten.

Eine große Schüssel mit Öl bepinseln und den zu einer glatten Kugel geformten Teig in die Schüssel legen und ebenfalls mit ein wenig Öl bestreichen. Den Strudelteig nun ca. 1 Stunde abgedeckt bei Zimmertemperatur rasten lassen.

Für die Füllung die Zwiebel in der Zwischenzeit schälen und mit einem Messer in kleine Stücke schneiden. Die Petersilie waschen und ebenfalls klein hacken. Ein wenig Öl in einer Pfanne erhitzen und die Zwiebel darin glasig dünsten, frisch gehackte Petersilie dazugeben und ebenfalls kurz mitdünsten.

Die Erdäpfel gründlich abwaschen, schälen und ca. 10 Minuten in kaltes Wasser einlegen. Die Erdäpfel abseihen und mit einer Gemüsereibe in grobe Stückchen reiben. Die geriebenen Erdäpfel in eine Schüssel geben und in Wasser einlegen.

Die Arbeitsplatte leicht bemehlen und den Teig mit einem ebenfalls bemehlten Nudelholz auf die längere Seite eines Backbleches ausrollen und dabei nochmals den Teig bemehlen, damit er nicht kleben bleibt. Ein Strudeltuch oder eine saubere Tischdecke auf einem Tisch ausbreiten und mit wenig Mehl bestäuben. Mit beiden Handrücken vorsichtig unter den Teig fahren und den Strudelteig von innen nach außen dehnen, bis er sehr dünn und groß ist. Den Strudelteig vorsichtig auf das ausgebreitete Strudeltuch legen und mit den Fingern weiter rechteckig hauchdünn ausziehen.

Den Strudelteig leicht mit Öl benetzen und die geriebenen Erdäpfel gründlich mit den Händen ausdrücken. Die ausgedrückten Erdäpfel auf einem sauberen Küchentuch platzieren, das Küchentuch einschlagen und nochmal fest ausdrücken, damit die Erdäpfel nicht zu feucht sind. Die ausgekühlten Zwiebelwürfel und die zerdrückte Knoblauchzehe aufstreuen. Die ausgedrückten Erdäpfel ebenfalls darüber verteilen und mit Salz, Pfeffer, Majoran und Muskatnuss würzen.

Die oberen und unteren Strudelenden jeweils über der Füllung zusammenklappen und den linken frei gelassenen Strudelrand ebenfalls über die Füllung legen. Den Strudel mithilfe des Strudeltuches vom linken zusammengeklappten Rand her aufrollen und mit der unteren Naht auf ein mit Backpapier belegtes Backblech oder in eine zuvor ausgefettete Auflaufform gleiten lassen. Den gerollten Strudel mit Schmalz bepinseln und im vorgeheizten Backofen bei ca. 185 C° Ober/Unterhitze ca. 30-40 Minuten goldbraun backen.

Nach Ende der Backzeit den Erdäpfelstrudel aus dem Ofen nehmen und kurz ein wenig auskühlen lassen. Den Erdäpfelstrudel in Stücke schneiden und zusammen mit einem knackigen Salat genießen.

Source: // Herzlich Willkommen bei Lis

Editor says #AceNewsDesk reports are provided by Sterling Publishing & Media News here: https://t.me/SterlingPublishingPanel and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts as a member on Telegram https://t.me/acebreakingnews

#AceRecipeNews – Wartime French Dressing // In Dianes Kitchen #AceFoodDesk reports


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During World War 2 they made this dressing either with melted chicken fat or vegetable oil, I used vegetable oil. I’m sure the chicken fat gave it a great flavor but it has to be warmed before each use. They also used either lemon juice or vinegar for two totally different tastes. The idea for this dressing came from a little wartime booklet entitled “Successful Salads” according to the recipe book I found this dressing recipe in which is “Grandma’s Wartime Kitchen” by Joanne Lamb Hayes.

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Ingredients

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Combine all of the dry ingredients in

a shaker jar that has a leakproof lid.

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Add the vinegar and shake to combine.

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Add the oil.

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Shake to combine.

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Place into a serving container and serve.

If using chicken fat it must be refrigerated

and also warmed before serving.

Wartime French Dressing

http://www.InDianesKitchen.com

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Ingredients

  • 1 tsp paprika
  • 1/2 tsp dry mustard
  • 1/2 tsp granulated sugar
  • 1/4 tsp celery salt
  • 1/8 tsp garlic powder
  • 1/8 tsp ground black pepper
  • 1/8 tsp onion powder
  • 1/4 cup cider vinegar (or lemon juice)
  • 1/2 cup melted chicken fat or vegetable oil

Directions

  1. In a container with a leakproof lid, add the dry ingredients and shake.
  2. Add the vinegar and shake until combined.
  3. Add the oil (or chicken fat) and shake to combine then serve.

If you use chicken fat you must warm it before mixing and store leftovers in the refrigerator.

Makes about 3/4 cup.

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports are provided by Sterling Publishing & Media News here: https://t.me/SterlingPublishingPanel and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts as a member on Telegram https://t.me/acebreakingnews

Your Guide for Street Food at Matunga,Mumbai // theglocaljournal #AceFoodDesk reports 👩‍🍳CJ


img_1116.jpg?w=1000Street food is something which appeals to all as it’s tasty and it is absolutely cheap.

Let’s get to business and coming straight down to my detailed list (P.S not doing South Indian food as that deserves another blog)

The Ruia College / Podar Area :

1. Mamaji (gps/ Swiggy / Zomato / Uber eats) Paytm Accepted (from 11am onwards)

Their sandwiches are to die for. Mamaji special filled with cheese and paneer is wow. Even their frankie is great for Rs20. Also what is fab is their panini. It is love.

Only on weekdays : 1. Saee Juice : (Have their superb fresh lime juice for 20₹ or cold coffee for ₹50)

Location for below (2,3) : Footpath Opposite Podar College, Matunga East 400019

2. Subhash Sandwich : Podar’s favorite : Eat some yummy sandwiches (11am onwards)

3. Pasta Centre : It’s like the WTC zone filled with cheese. (Afternoon/ evening)

4. Momos (Location : Ghanshyam Sports) : Food Van (5pm onwards) He has amazing momos. Oh god ! And that red chutney is fab.

5. Snow point : It has fab Indian Chinese food. The manchurian is fab. What I really love is the crazy cold drinks available including energee and all your ice creams too. img_1140.jpg?w=1000img_1134.jpg?w=1000img_1130.jpg?w=1000

Station Side (Location : Chheda Dry Fruits, Matunga)

1. Gupta Chat Centre : Featured in Bombay times as the Bhel King, I love his bhel, sev Puri and also pav Bhaji. Sev Puri for ₹40

2. Softy Icecream : Rama Nayak Udupi (besides Gupta / Station ) : Have a chocolate softy for Rs20

3. Pankaj Pani Puri (Besides Chheda) : They have grilled sandwich which is good too but expensive. Their Pani Puri is fab though for ₹30

4. Paan : If you like paan, then he makes the most amazing meetha paan (besides Chheda) : 12pm onwards

5. Walk further and put (West View Shop , Matunga on the maps) : There is fabulous roll guy. His name is Sameer. (5pm onwards on weekends and weekdays 7pm onwards) Have the paneer babycorn mushroom roll for 80₹.

6. Who likes Mukhwaas ? There is a superb guy who sits with a box near west view and you have to have that.

7. Pankaj Soda and Gola : Are you a fan of Soda? Then this one is for you. Also they use bisleri water so it’s safe.

8. There is a sandwich guy again and his masala aloo sandwich is really amazing. (again west view shop as location : 4pm onwards)

9. Matunga Dabeli : (put this and you will find on gps) and have the butter Dabeli Rs 20 or cheese garlic pav (spicy) : 1.30 pm onwards . It’s also on Swiggy and Uber eats.

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King Circle Area :

King circle is thriving with franchises to naturals , 99 pancakes, Theo broma and fries.

Listing down the below (Open after 7.30-8 pm only)

1. Pav Bhaji (Outside Theobroma matunga) I like him more than the chatai pav Bhaji . Rs 100. Have the fabulous biryani / pulav too.

2. Khichya Papad (Put Garden fresh as location) . Have the fabulous cheese masala papad and you will love it for ₹70.

3. Kulfi : there is kulfi guy right again outside garden fresh and makes fabulous stuff.

4. Chattai Pav Bhaji

5. Shree Krishna Frankie : Another favorite amongst college goers is this orange noodle potato frankie for ₹20

6. Rahuls Roll (Available on Swiggy , and gps) : from noon onwards : The Indian pizza is great and so is the Maggi.

7. Another Amazing Kulfi Rabdi with full sev is near Amar Petrol Pump, Matunga . It’s a little aarey shop.

Other side of the matunga station :

1. Vada Pav : He is very famous for the Vada Pav. Outside Shree sunders.

2. Late night : 9.30-11pm Anna Coffee

Put location : Giri Stores.

You will see too many people having nice cycle coffee, idli and chilling.

3. Opposite Giri Stores , you will see Mewad Truck. Again that has fab falooda for the price they offer.

^PLEASE COMMENT / share / let us know what more would you like .

Source: // theglocaljournal

Editor says #AceNewsDesk reports are provided by Sterling Publishing & Media News here: https://t.me/SterlingPublishingPanel and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts as a member on Telegram https://t.me/acebreakingnews

#AceRecipeNews – Ultimate Chocolate Cupcakes with Chocolate Cloud Frosting // Love and Olive Oil #AceFoodDesk reports


If you’ve been searching for the ultimate chocolate cupcake recipe… look no further. These moist chocolate cupcakes are topped with the most divine chocolate frosting you’ve ever had!

Chocolate on chocolate on chocolate, what could be better? These cupcakes will be your new go-to: ultra moist and topped with a cloud-like chocolate buttercream. Don’t forget the chocolate sprinkles!

Ultimate Chocolate Cupcakes with Chocolate Fudge Frosting Recipe

I’ve gotten a number of questions and comments on my ultimate chocolate cake recipe about whether it’d work for cupcakes.

Normally cake recipes can be scaled down to cupcake-size pretty easily, and this recipe is no exception. Still, they turned out so fabulous that I figured they more than deserved their own post!

The recipe isn’t exactly halved, I tweaked a few proportions just to make a slightly thicker batter that’d be easier to scoop into cupcake papers (although the batter is still quite thin compared to a lot of recipes). It’ll still rise beautifully in the oven, with a gentle dome that’s perfect for frosting.

The only other change I made was to use hot coffee in place of the hot water (I often add a bit of espresso powder to chocolate cakes to intensify the richness of the chocolate flavor; the coffee here serves the same purpose). That said, you can certainly use water instead.

Cupcakes from above: Ultimate Chocolate Cupcakes with Chocolate Frosting

These cupcakes are nothing short of incredible, and I’ll reiterate that this frosting is absolutely divine.

I called it chocolate fudge frosting in the original recipe, but chocolate cloud frosting or chocolate silk frosting are probably more appropriate monikers (it’s so light and creamy it’s ridiculous!)

(more…)

Source: // Love and Olive Oil

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