Recipe By:ANELA
"This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful."
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice

1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.To make filling:

In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

What you will need:
2 large onion squash, (1.2kg) olive oil 150 g shelled unsalted peanuts 4 fresh bay leaves 1 large onion 500 g baby new potatoes 2 x 400 g tins of light coconut milk 4 tablespoons palm sugar 2 tablespoons tamarind paste 2 tablespoons fish sauce 350 g silken tofu 400 g sugar snap peas For the paste: 1 heaped teaspoon fennel seeds 1 heaped teaspoon coriander seeds 1 heaped teaspoon cardamom pods 1 heaped teaspoon whole cloves 1 heaped teaspoon black peppercorns 1 heaped teaspoon dried chilli flakes 1 heaped teaspoon turmeric 1 heaped teaspoon ground cinnamon 6 cloves of garlic 1 thumb-sized piece of ginger 1 red onion 2 sticks of lemongrass \u00bd bunch of fresh coriander, (15g) 1 lime vegetable oi \u00a0



Massaman Curry | Vegetable Recipes | Jamie Oliver

What you will need:
For the curry:

2 large onion squash, (1.2kg)
olive oil
150 g shelled unsalted peanuts
4 fresh bay leaves
1 large onion
500 g baby new potatoes
2 x 400 g tins of light coconut milk
4 tablespoons palm sugar
2 tablespoons tamarind paste
2 tablespoons fish sauce
350 g silken tofu or ( leftover turkey )
400 g sugar snap peas.

For the paste:
1 heaped teaspoon fennel seeds
1 heaped teaspoon coriander seeds
1 heaped teaspoon cardamom pods
1 heaped teaspoon whole cloves
1 heaped teaspoon black peppercorns
1 heaped teaspoon dried chilli flakes
1 heaped teaspoon turmeric
1 heaped teaspoon ground cinnamon
6 cloves of garlic
1 thumb-sized piece of ginger
1 red onion
2 sticks of lemongrass
½ bunch of fresh coriander  (15g)
1 lime vegetable oil

Preheat the oven to 180°C/350°F/gas 4.

How to make it:

Preheat the oven to 180°C/350°F/gas 4.
Carefully halve the squash, deseed and chop into 5cm boats (use butternut squash instead, if you prefer), then toss in a large roasting tray with a good drizzle of olive oil and a pinch of sea salt and pepper. Roast for 1 hour, or until beautifully golden and caramelised at the edges.

Meanwhile, for the paste, put the fennel and coriander seeds, cardamom pods, cloves, peppercorns and chilli flakes into a dry pan and toast on a medium heat until they just start to colour and smell amazing. Pour into a pestle and mortar, crush the cardamom pods and remove the seeds, adding them to the mortar and discarding the pods, then pound it all up until very fine. Peel the garlic, ginger, onion and lemongrass, then roughly chop. Put it all into the dry pan for 4 minutes to soften slightly, moving regularly, then tip into a food processor.

Add the ground spice mixture, the turmeric, cinnamon, coriander stalks (reserving the leaves), lime zest and a good few lugs of vegetable oil. Blitz to a fine paste, pausing halfway to scrape down the sides, if needed. Toast the peanuts in a large dry casserole pan on a medium heat for 5 minutes, tossing regularly, then add half the paste (freeze the rest for another day) along with a lug of vegetable oil and the bay leaves.

Stir regularly while you peel, chop and add the onion, and wash, quarter and add the new potatoes (this would be the stage to add any raw or cooked meat). Pour in the coconut milk and 1\u00bd tins\u2019 worth of water, add the palm sugar, tamarind paste and fish sauce, bring to the boil, then simmer for 25 to 30 minutes, or until the potatoes are cooked. Drain the tofu and cut into 2cm dice. Stir the sugar snap peas into the curry – they'll only need 2 minutes – then sprinkle over the tofu. Squeeze in the lime juice, then taste the sauce and tweak with fish sauce for saltiness, tamarind paste for sourness, and adjust the consistency with a little water, if required.

Divide the roasted squash between warm bowls, spoon over the curry and sprinkle with the coriander leaves. Serve with rice, bread or noodles.

For 8-10 people
for the filling
- 1 lb minced pork
- 1 lb veal or beef
- olive oil
- 2 cloves garlic
- 2 onions
- 2 carrots
- 2 stalks celery
- 200 ml chianti classico
- 2 cans of peeled tomatoes 400 g
- 100 g Parmesan cheese, plus extra for there for the pasta - one recipe velvety pasta dough - fine semolina, for dusting For the sauce - 4 cloves garlic - 1-2 fresh red chillies - 3 cans of 400 g peeled tomatoes - a few sprigs fresh basil


This wonderful ravioli with bolognese filling are really insanely delicious, and a tribute to the canned stuff that Jamie Oliver as a child loved so much. Jamie learned this pasta making his mentor Gennaro Contaldo, with whom he is still intimate friends.

1 Put all the chopped with a splash of oil and a pinch of pepper and salt in the biggest pot you have on high heat and stay 20 minutes regularly stir until the meat loose and golden. Peel Meanwhile, the garlic and onions, peel the carrots, clean the celery and cut into small pieces.

2 Put the vegetables when the meat nicely colored in the pan, let the mixture bake 10 minutes, pour the Chianti and let the moisture boil. Add the tomatoes, they make piece with a wooden spoon and pour half a can of water. Bring to the boil and simmer 1 hour on low heat until the meat is soft and the sauce is nice and thick.

3 Remove the pan from the heat, the sauce allow to cool slightly, grate the Parmesan cheese and stir everything well together.

4 And then now is the time to put the ravioli together. First make the pasta dough, roll out the dough to a thickness of 1 mm and cut out square ravioli of about 7 cm. I work always with a quarter of the pasta and the filling so I lot better have everything under control.  5 Put each one heaped teaspoon of the filling in the center of each square of dough, brush the edges with water, put a second square dough and squeeze out as much air as possible - this amount of pasta you should be able to get about 50 to 60 ravioli. Put them each a with semolina dusted plate.

6 Freeze the remaining bolognese filling in (you keep about half over) for another time, or make a double load of pasta and frozen ready-made ravioli in - you can have them frozen in cooking the sauce. Bring a pan of salted water to a boil.

7 Peel the garlic cloves to the sauce and cut into large pieces. Remove the seeds from the chilies and chop. Put a pan with a dash of oil over medium heat, add the garlic and chillies in, and let a few minutes until lightly golden brown.

8 Add the tomatoes in, let them simmer 10 minutes, or until liquid a little is boiled, remove the pan from the heat and make a smooth sauce with a hand blender. Taste a snack, bring him a good taste and put the pan back on very low heat.

9 Cook the ravioli in salted boiling water for 3 minutes, or until soft and stir them with a slotted spoon into the sauce. Toss quietly together and let them simmer for a few minutes. Divide the ravioli in warm bowls, sprinkle some small basil leaves over and serve with desired some extra Parmesan cheese.

Traditional Latkes
2 1/2 pounds Idaho, russet or baking potatoes (about 4 large), scrubbed
1 large onion, peeled and quartered
2 large eggs, separated
3 tablespoons matzoh meal
1 to 2 teaspoons kosher salt and fresh pepper
Corn, canola or vegetable oil for frying
Directions:
Shred potatoes and onions in processor or grate on large grate on box grater.
Place in colander over large bowl and squeeze as much liquid out as possible.
Add eggs, matzoh meal and salt
Heat oil, about a 1/2 inch deep, and add mixture a tablespoon at a time without crowding the pan.
Cook for 4-7 minutes until brown and crispy then turn over and cook 3-4 minutes more.
Remove; transfer to paper towel.
Serve with applesauce and sour cream

Pappardelle with Chanterelles

Ingredients

4 ounces guanciale (pork jowl),thinly sliced into match sticks
1 T olive oil
1 shallot
1 c chicken stock
0.75 lb Chanterelles
1 T chopped fresh chives
1 c heavy cream
salt and pepper
(0.75 c paramigiano-reggiano)

Bring 6 quarts of water to a boil with 2 T salt.

IN large skillet, sauté the pork with olive oil over med heat until lightly crisp about 2 min. Remove with slotted spoon and drain on paper towel.

Add shallots to pan with the reserved pork fat and cook until soft, about 1 min. Add the chanterelles and cook until the moisture has been released and the edges begin to brown 2 to 3 min. Add the chicken stock and chives, and cook until the lq is reduced by half. Add cream and simmer until the sauce coats the back of a wooden spoon. Add the reserved guanciale and season the space with the salt and pepper to taste. Turn the heat to low.

Cook the pasta for 2 min or until al dente, then reserve 1 cup of pasta water add drain

Add the hot pasta to the sauce as well as 1/2 cup pasta water and 2 table spoons chives. If the sauce is too thick, add pasta water to reach desired consistency. cook over med low heat to reduce for 2 min.

From the Ladurée cookbook.

New: January 2016

Link: http://www.insanitytheory.net/kitchenwench/laduree-vanilla-eclairs/

Potato Wedges:

Wash and cut two russets into 8 wedges each.
Put in bowl and cover with olive oil, rosemary, and salt.

When also making pulled pork:
Place on bottom of oven at 315 ˚.
Flip after 10 min, then after 15, then bake 10 more minutes.