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Recipe of the Week: Almond Slice with Apricot Cream
Easy dessert which can be made a day ahead and kept in the refrigerator until ready to serve. Great for a dessert or treat with coffee or tea. Enjoy! -- EclecticCooking.com
Ingredients:150 g (5 oz) sundried apricots
1 1/2 dl (3/4 Cup) whipping cream
100 g (ca 3 1/2 oz) dark chocolate
100 g (ca 3 1/2 oz) ground almonds
50 g (ca. 2 oz) all purpose flour
150 g (ca. 5 oz) sugar
4 egg whites
Directions:Preheat oven to 190 degrees C (375 degrees F)
In a bowl mix the almonds with the flour and 100 g (3 1/2 oz) sugar. Beat the egg whites until almost stiff, then add the rest of the sugar (50 g / 1 1/2 oz) and continue beating the eggs until quite stiff. With a spatula or wooden spoon, fold in the ground almonds.
Line a square cake pan with baking paper, letting the paper come up on the sides, and pour the almond mixture into the pan (ca. 20 x 20 cm / 8 x 8 in) , spreading it out evenly. Bake for 15-20 minutes in the oven at 190 degrees C (375 degrees F) or until a light golden brown. Cool completely and remove the paper carefully. Cut the cake into squares and top with Almond Cream.
Cut the almonds into small pieces. Whip the cream and stir through 2/3 of the apricots. Serve the almond slices with a generous portion of the apricot cream. Decorate with more apricots and grated or shaved chocolate.
(Serves 6-8)
Almond Slice with Apricot Cream. To import, drag image to your
MacGourmet recipe box.
MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!
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Recipe of the Week.
Recipe of the Week: Moussaka Special
This is a healthy way to serve moussaka without the added sauces, but still delicious and nourishing. Serve with a green salad if you wish or a steamed vegetable. -- EclecticCooking.com
Ingredients:350 g (ca. 12 oz / 3/4 lb) minced beef
1 small onion, minced
1 clove garlic, minced
1/4 tsp oregano
1/4 tsp sage
1 Tbsp balsamic vinegar
1 tin (250 g / 8 oz) chopped tomatoes
Salt and pepper to taste
1 small aubergine (egg plant)
1 1/2 Cup Greek yogurt
1 extra small clove gar, minced
Directions:Preheat oven 400 degrees F (200 degrees C)
Brown the minced beef, garlic and onion in a heavy skillet. Add the balsamic vinegar, chopped tomatoes, oregano, sage, salt, and pepper and simmer for 10-15 minutes.
Slice the aubergine in thin slices and cook in a grill pan or in a regular skillet. Brush the aubergine with a little olive oil before cooking if you wish. In an oven-proof casserole dish layer the aubergine and meat mixture in alternate layers. Mix the yogurt with minced garlic, salt and pepper and pour over the top of the moussaka. Bake in the oven for 30 minutes at 400 degrees F (200 degrees C). Garnish with chopped fresh parsley before serving.
(Serves 2)
Moussaka Special. To import, drag image to your
MacGourmet recipe box.
MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!
Read the latest
Recipe of the Week.
MacGourmet 1.1.2 update released
MacGourmet 1.1.2 is now available.
It primarily fixes a crash that occurred when resizing a window using the metal look and feel. You can find a full list of the changes
here.
This free update is available from the MacGourmet
download site.
FYI an update email list is in the works, so those who want to will be able to get update announces via email.
Get .Mac for $47.99!
Because we support .Mac now, and have a lot planned for it in the future, we like to share ways to get it on the cheap when we can. Order the
.Mac boxed version between April 12, 2005 through May 23, 2005 from amazon.com and get it for only $47.99 after a
$30 mail-in rebate from Apple.
You can also
try .Mac today
for free for 60 days if you'd like.
Also, don't forget that amazon.com is currently offering a $35 rebate on the $129.99 price of the next version of Mac OS X,
Mac OS X 10.4 (Tiger). Purchase must be made by 05/31/2005 and rebate postmarked by 07/01/2005. Pre-order your copy now and be ready for when 10.4 ships later this year.
Recipe of the Week: Pancake Brunch Special
The French serve pancakes for all occasions, so why not for breakfast? If you are planning a weekend brunch, why not be inspired to try something new? If you buy the pancakes, they should be thin crepes. -- EclecticCooking.com
Ingredients:1 large pancake (preferably crepe)
1 egg
60 g (2 oz) ham, julienne
60 g (2 oz) mild grated cheese
Little butter
Directions:Over medium heat melt the butter in a frying pan then place the pancake in the hot butter. Heat the pancake on one side, then turn it over and break the egg and place it in the center of the pancake, surround the egg with the ham and top with a little cheese, leaving the egg yolk free. Cover and continue to heat the pancake (it will probably get a bit crisp on the bottom).
When the egg is cooked, fold the four sides of the pancake to the middle and serve. If you have difficulty folding the four sides of the pancake, just fold two of the sides and serve. Good with some fresh slices of oranges, grapefruit or other fruits.
(per person)
Pancake Brunch Special. To import, drag image to your
MacGourmet recipe box.
MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!
Read the latest
Recipe of the Week.
MacGourmet 1.1.1 update released
"Advenio today released MacGourmet 1.1.1, a free update to its recipe, wine note and cooking note organizer application that makes organizing, printing and publishing your recipes and notes easy. Version 1.1.1 includes numerous fixes as well as a new Metal look and feel recipe box option and the ability to hide some of the standard included lists. MacGourmet costs US$24.95."
You can find a full list of the changes
here.
Other than fixes, the only new features in this release are the addition of some recipe box preferences. I added the Metal look and feel option because, well it was easy, and despite my distaste for it in general, a lot of people seem to like Metal. Apple is also very vague on whether or not an application like MacGourmet SHOULD be Metal or Aqua. Reading the HIG, MacGourmet DOES qualify for Metal, and I already use window edge borders, so I decided to let the users decide how their recipe box should look.
Also added was the ability to hide the "Featured", "My Wine Notes" and "My Notes" lists.
Version 1.1.1 includes the following changes:
- Preference for metal recipe box.
- Preferences for hiding wine notes, notes and featured lists.
- Fixed 10.4 drag and drop problem.
- Fixed "My Shopping Lists" list update problem when adding a new shopping list.
- Fixed support for importing an older MasterCook Mac format.
- Fixed a display problem when modifying multiple recipes, and when entering nutrition information.
- Fixed header problem in created MasterCook Mac export file.
- Fixed some problems when combining shopping list ingredients.
- Fixed problem replacing multiple fractions in a measurement with their unicode display equivalents.
- Fixed a problem clipping recipes from the Cook's Illustrated website.
- Fixed a HandyShopper shopping list export problem related to fraction amounts.
MacGourmet version 1.1.1 can be downloaded
here.
Recipe of the Week: Orange Cranberry Bread
A wonderful, moist cake with junky bits of fruit. The cake is easy to make, but does require a little preparation. The cake is colorful and tangy. An unusual combination of cranberries and applesauce. -- EclecticCooking.com
Ingredients:1 large orange
2/3 Cup fresh cranberries*
¾ Cup canned applesauce*
1 egg, slightly beaten
3 Tbsp Crisco shortening, melted
2-½ Cups all-purpose flour
1 Cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
¾ Cup chopped walnuts
*Add 2-3 Tbsp cream if necessary
Directions:Preheat oven to 350° F (180° C)
Cut orange in half, press out the juice and reserve ½ of the orange shell. Add water to the orange juice to make ½ cup liquid; reserve. Grind reserved orange shell and cranberries with medium blade food chopper. Add the reserved orange juice, applesauce, egg and melted Crisco and mix well. Sift flour, baking soda, baking powder, and salt. Add the sugar and chopped walnuts and add to the orange mixture and stir until just smooth.
Turn batter into a greased 9x5x3-inch (22x12x7) loaf pan. Bake at 350° F (180° C) for 40-50 minutes or until a toothpick comes out clean when inserted. Cool for 10 minutes in pan or on a rack before removing from the pan. Cool completely before slicing.
*Note: 1/3 Cup (2/3 dl) seedless raisins may be used in place of the cranberries.
**Note: ¾ Cup apple-plum jam can be used instead.
(Makes 1 loaf)
Orange Cranberry Bread. To import, drag image to your
MacGourmet recipe box.
MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!
Read the latest
Recipe of the Week.
55% OFF - KitchenAid Gourmet 8pc Cookware set (Available in Navy and Almond) - only $89.99. Start Date: Current. End Date: While supplies last.
Offer: 75% OFF - Farberware S/S 10 inch Fry Pan - only $9.99. Start Date: Current. End Date: While supplies last.
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